Abstract:

Plant genetic resources for food and agriculture are defined by the International Treaty on Plant Genetic Resources for Food and Agriculture as those plant genetic resources of actual or potential value to food and agriculture. They are the raw materials for continuous scientific improvement of crops and forages. They are the farmers' most essential input into agriculture. They include modern varieties as well as farmers' varieties of crops and their wild relatives, forages and other wild plant species that are used for food or feed. "Potential value for food" refers to those species whose value as food is not yet fully appreciated. For example, the underutilized species like the indigenous fruits and vegetables. "Potential value to agriculture' refers to those species whose role other than for food or feed in the agricultural production system has not been fully scientifically investigated and appreciated. They include those species used in pests, diseases and weed management, soil conservation and fertility replenishment and those species which ensure continuous availability of Pollinators which are critical for food production.