Wojciech Lara, Szymon ORCID: https://orcid.org/0000-0002-1120-2092, Tsiami, Amalia ORCID: https://orcid.org/0000-0002-1122-4814 and Ryan, Phillipa (2023) Forgotten crops. Food Science and Technology, 37 (3). pp. 18-21. ISSN Institute of Food Science and Technology

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Abstract

Forgotten crops are crop species and varietals that have become the victim of global food systems homogenisation, where commercial cultivars including Maize, Wheat and Rice, which are the staple for 4bn people, and further 12 crops which together constitute 90% of the global human energy intake, 6 of which contribute 80% of global biofuels production, have outcompeted the remaining edible plants in the global food systems. The decline in biodiversity and specifically agrobiodiversity, could be mitigated, at least to some extent, through a successful diversification of the food supply with forgotten foods. Further exploration and attention for the forgotten varietals and crops, could also be a crucial step in elevating food and nutrition security and tackling the genetic erosion across the agri-food systems. Reintroduction of some of these forgotten foods back to the food systems, based on economic justifications, higher nutritional density and greater sensory characteristics, together with historical and social connotations such as the British-Grown or ethnically distinct like in the case of many landraces, could elevated dietary diversity and provide interesting material for gastronomy and new qualities to be explored by the food industry.

Item Type:	Article
Keywords:	forgotten crops; nutrition; value chains; provenance
Subjects:	Hospitality and tourism > Culinary arts Hospitality and tourism > Culinary arts > Food studies Hospitality and tourism
Depositing User:	Eilish McLaughlin
Date Deposited:	14 Sep 2023 11:19
Last Modified:	04 Nov 2024 11:36
URI:	https://repository.uwl.ac.uk/id/eprint/10369

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