Biofortification of Staple Crops

This flat bread is made from the flour of biofortified pearl millet – a staple crop in parts of India.

Biofortification, which is the process of increasing the concentration and bioavailability of essential nutrients in staple crops by traditional plant breeding, is a new promising approach to combat micronutrient deficiencies–particularly for populations that do not have high dietary diversity or the infrastructure to commercially fortify foods or provide supplementation.

In addition to my dissertation work conducted in Rwanda, I have contributed to two other biofortification studies, field work in rural India and statistical analysis of an efficacy trial in Mexican children.