Contribution of genetic resources to food systems

With the advent of agriculture around 10,000 years ago, farmers began selecting wild plants, leading to the modification of morphological and physiological characteristics beneficial to humans. These included larger fruit size, increased yield, reduced seed dehiscence, decreased toxic compounds, and rapid, uniform germination, among others. This process is known as domestication. Domestication has been—and continues to be—an essential process for the development and sustenance of human societies. The long and meticulous work of domestication, carried out over centuries, has enabled and continues to enable the feeding of a growing global population. Genetic resources—the diversity of plants, animals, and microorganisms—constitute a strategic reserve upon which food production systems depend. These genetic resources are crucial due to their current and potential value, forming a strategic component of biodiversity because of their close relationship with humans. They are directly linked to basic needs such as food, clothing, shelter, medicinal compounds, and raw materials for industry.