According to a report by the Food and Agriculture Organization of the United Nations (FAO), Africa has the highest proportion of population affected by hungerreaching an alarming 20.4%.
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In contrast, The figures are significantly lower in Latin America and the Caribbean (6.2%)Asia (8.1%) and Oceania (7.3%). The factors that pressure agricultural production in the region are multiple and complex.
Conflicts, climate variability, extreme events and economic recessions are making it difficult for many people to access healthy food. Added to this is population growth, which is expected to reach 10 billion by 2050, generating greater demand for food resources.
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In this context, bioengineering is emerging as a key tool to guarantee food security in an accessible and sustainable way. Advanced technologies in this field not only promise to increase crop yields but also improve their nutritional value.
Sandra Hurtado, Chief of Science at Bifidice, highlights that intensive agriculture must evolve towards more sustainable models, which is why bioengineering is fundamental in this transition, since innovations such as genetic editing can create crops resistant to adverse climatic conditions, “avoiding the indiscriminate expansion of arable land. In addition, these techniques improve the nutritional content of food, contributing to a more responsible and healthy production.”.
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The 5.5% growth of agricultural GDP in the first quarter of this year marked the Colombian economy.
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Is bioengineering the future of food?
One of the most promising developments in the field of bioengineering is the study of the microbiome, both human and soil. A healthy gut microbiome, supported by probiotic and prebiotic foods, improves digestion and nutrient absorption, which could reduce the risk of chronic diseases and combat obesity, which could affect 50% of the adult population in 2050.
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Likewise, bioengineering the soil microbiome optimizes its fertility in a sustainable way, reducing dependence on chemical fertilizers and favoring healthier crops.
According to projections from the World Economic Forum, by 2030, It is estimated that 20% of the world’s food comes from bioengineering. This advance could radically transform food production and consumption, generating multiple benefits.
The agricultural sector was one of those that leveraged the growth of the Colombian economy during the first quarter.
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If these projections come true, Up to 1.2 billion people could stop going hungry, according to the FAO. Greater efficiency in food production would not only reduce poverty, but would also help mitigate the environmental impact of agriculture, favoring the sustainability of the global food system.
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Hurtado adds that “Incorporating bioengineering into food production not only has the potential to improve food availability and quality, but could also be a key step towards eradicating hunger and promoting healthier, more sustainable diets in the future.”.
As the adoption of bioengineered foods moves forward, it is hoped to foster a culture of sustainability that benefits future generations and improves public health by enriching the nutritional quality of available foods. This transition towards more sustainable diets will also contribute to environmental conservation, relieving pressure on natural resources and minimizing the impact of conventional agriculture.
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