Biodiversity and foods
Author(s): Dr. Sweta Vyas
Abstract: Biodiversity refers to the variety found in biodata from genetic makeup of plants and animals to cultural diversity. There are different levels of biodiversity i.e genetic, species and ecological biodiversity. Food biodiversity is unlimited, variations occur from one segment of community to other segment. There are about 20,000 species of edible plants in the world, yet fewer than 20 species now provide 90 percent of food. There are several unique and increasingly rare minor plants that are collected from the wild and eaten mostly by locals. As per Gurdev S. Kush (1996)
[6], biodiversity is the basis of agriculture and our food systems. It contribute directly to food security nutrition and well being by providing a variety of plants and animals from domesticated and wild sources.
Pages: 158-160 | Views: 474 | Downloads: 178Download Full Article: Click Here
How to cite this article:
Dr. Sweta Vyas. Biodiversity and foods. Int J Geogr Geol Environ 2021;3(2):158-160.
