BriCASFR

Compared to the overall number of species globally, most of our food is produced from only a few major crop and livestock species. In fact, the major foods consumed globally are produced from rice, wheat, maize (corn), and potatoes. And in Ontario, the three highest production crops are corn, soybeans, and wheat. 

And each crop or livestock uses only the varieties containing genetic characteristics that have been selected over time to perform best based on our recent climatic environments.

However, as we move forward in time growing crops based on only a limited set of genetic characteristics may be risky. Plant varieties may not to be able to handle more adverse climatic conditions, such as extreme temperatures, droughts, and downpours.

In addition, monocultures and limited varieties may be more susceptible to disease and pest epidemics. These additional plant stresses may further reduce yields. So, a lack of rich genetic diversity creates risks for future food production and ensuring healthy diets.

And our tendency is towards uniformity in eating habits. Similar diets based on commonly available foods further limit the full use of our genetic diverse resources.

The major crops grown globally today are cassava, maize, plantains, potatoes, rice, sorghum, soybeans, sweet potatoes, wheat, and yams.

Finally, the International Treaty on Plant Genetic Resources for Food and Agriculture states that the conservation and sustainable use of plant genetic resources for food and agriculture are key to ensuring that the world will produce enough food to feed its growing population in the future. Please also see AAFC.