Importance Of Genetic Diversity

Genetic Diversity of Crops in Central Himalayan Region

Agro biodiversity is defined as “the variety and variability of animals, plants and micro-organisms that are used directly or indirectly for food and agriculture, including crops, livestock, forestry and fisheries. It comprises the diversity of genetic resources (varieties, breeds) and species used for food, fodder, fibre, fuel and pharmaceuticals. It also includes the diversity of non-harvested species that support production (soil micro-organisms, predators, pollinators), and those in the wider environment that support agro-ecosystems (agricultural, pastoral, forest and aquatic) as well as the diversity of the agro-ecosystems (FAO 1999). Himalayan region is known for its biological richness

It involves not only the production and processing of nutritious food but also access by individuals to the full range of nutrients needed to maintain an active and healthy life. To achieve food security and end hunger is one of the greatest challenges facing the world in the coming decades. Rising population, diminishing resources and deteriorating environments only raise the stake. A greater diversity of genetic resources in gene banks, available to all through an efficient global ex situ conservation system, helps to ensure a secure food supply at more stable prices. It provides the raw genetic material to breed for a more nutritious and varied food supply, increasing poor people’s access to more affordable and healthier food to overcome the problem of malnutrition. In addition to ensure a stable and sustainable supply of sufficient quantities of food, energy and protein, crop diversity plays a major role in ensuring its quality. Dietary diversity, which is a direct product of crop diversity, is considered as desirable by nutritionists. The use of a diversity of available crops is a strategy that farmers can apply to develop their own agricultural systems with minimal environmental impacts. In spite of tremendous increase in global food production in the past decades, over 800 million people are still chronically hungry. Access to food is currently the greatest problem, growing world population, which is expected to reach nine

These could be cultivated in fields, collected from the wild. Genetic diversity of crops available surrounding a community may be cultivated, semi-domesticated, or wild, all contributes to meet their food and nutritional security. In traditional cultivation knowingly or unknowingly farmers maintain genetic diversity which allows supplementary food sources to become available. For example a paddy field yields rice and fish, the banks offer snails and crabs and many water plants had medicinal properties that can be used for treatment of human and animal diseases. Along the sides of the fields, leafy greens eaten as vegetables provide nutrition to the farming community, all for free. Available diversity acts as insurance against the vagaries of nature, so if drought, disease, or pests destroy certain crops one year, they are still able to provide nutrition to the household through other varieties of the same species or other species, forest products or minor