ABSTRACT

While a precise definition of ‘biofortification’ has not been coined yet, generally, it is a term referring to the process of enhancing micronutrient density of crops through plant breeding, genetic engineering or agronomic management, such as fertilizer application (e.g. zinc foliar application), without compromising their yield potential and particular contextspecific culinary traits. The aim is to increase the bioavailable concentrations of essential elements in edible portions of crop plants to avail consumers of food crops vitamins and minerals in quantities sufficient to improve nutrition. Biofortified crops can deliver various vitamins and mineral elements the body requires for growth and optimal function. The proponents of biofortification contend that micronutrient deficiencies are caused by diets characterized by high intake of staple foods but low intake of vegetables, fruits, animal and fish products, which are rich sources of vitamins and minerals (Philip and Martin 2005; Bouis and Haddad 1990; Grusak and Cakmak 2004; Graham et al. 2001 and Bouis et al. 2009).