Rice as the major staple food of the world although is high in calories but deficient in essential micronutrients. This deficiency can be tackled by biofortification of rice grains with enhanced micronutrient content. Field experiments were carried out across three locations involving 17 genotypes, with the objective of assessing the genotype × environment interaction for native soil micronutri...

Indonesia is the world’s largest importer of its staple food, rice. This commodity accounts for large shares of both consumers’ budgets and total employment. Since the economic crisis of 1998, rice import policy has become increasingly protectionist and since early 2004, imports have been officially banned. Advocates of this policy have claimed that by raising domestic rice prices it reduces po...

Rice is one of the most important crops, providing staple food for about half population of the world. Drought stress affects plant growth and development seriously. This article reviewed the research progress of the physiological and molecular biology mechanism including osmotic adjustment, scavenging oxidative radicals, endogenous hormones, drought-resistance genes and epigenetic modification...

Rice is the most widely consumed staple food for both developed as well as developing world, more so for Asia. According to the data of FAOSTAT (2012), rice has the third-highest worldwide production after sugarcane and maize, among all agricultural crops [1]. Developing countries account for 95% of the total rice production, with China and India contributing for nearly half of the world output...

Cassava (Tapioca) is a worldwide staple food consumed by over 800 million people. It contains cyanide which may lead to acute toxicity or chronically may be an aetiological factor in tropical nutritional amblyopia, tropical neuropathy, endemic goitre, cretinism and tropical diabetes. It may also have carcinogenic potential. However, despite nutritional limitations it has many advantages as a cr...

Iron deficiency is the most common micronutrient deficiency globally and represents a major threat to public health. Biofortification, the process of enhancing micronutrient content and bioavailability in staple crops, represents an exciting sustainable food-based strategy to combat and prevent iron deficiency, particularly in resource-limited settings. In this review, we examine the evidence t...

Food preference is a socially constructed concept in which both consumers and producers define what is “good to eat.” Staple crops and daily meals are an important component of these definitions, as the regular use of particular foods reinforces norms of identity. Food preferences also affect agricultural systems because choices among cultivars are based on social needs in addition to economic ...