Fowler's office said each country will set its own guidelines for what types of seeds are allowed within their territory and how they are sourced.
“There are some interesting hints and nods in the right direction, including crop diversity and nutrition, indigenous knowledge, and a focus on neglected crops,” said Bill Moseley, a professor at Macalester College in St. Paul, Minnesota. speaks. He has conducted research on agricultural programs with the U.S. Agency for International Development and the World Bank. “What's really important is to think about poor farmers, what their constraints are, and how to develop something that really works for them.”
Food has long been part of the US foreign policy arsenal.
In the 1960s and 1970s, the U.S.-led Green Revolution focused on producing more food, specifically corn, wheat, and rice, using fertilizers, pesticides, and hybrid seeds. Ta. Corn yields, for example, have soared thanks to investments in plant breeding. Maize became the main food grain in many parts of southern and eastern Africa, while export cash crops such as cotton and tobacco became popular in some areas.
A few countries came to monopolize grain production, and a few grains, such as wheat, rice, and corn, came to dominate the world's diet. Although the Green Revolution is credited with providing more calories, it did little to ensure a diverse and nutritious diet.
“Many countries, including many in sub-Saharan Africa, have become dependent on imports for these staple foods over the past 50 years, which has led to changes in people's diets and the development of traditions that suit the local ecology. “There has been less focus on sustainable food crops,” said Jennifer Clapp, a professor at the University of Waterloo in Ontario and a member of the nonprofit International Expert Panel on Sustainable Food Systems. Masu.