Genetic manipulation of plant protein quality and its value in human nutrition.

Abstract

The “green revolution” is causing an increase in production of major cereal crops in the developing tropics and in some cases may contribute to a reduction in quality of the consumer’s diet due to better availability of cereal grains and fewer legumes and other crops. This may be aggravated as well by changes in the relative prices of alternative food sources as a result of increased cereal production and diversion of land and resources from the more protein-rich legume species. A new “quality revolution” is the next frontier for improving cereal grain crops.