“Genetic resources for food and agriculture play a crucial role in food
security, nutrition and livelihoods and in the provision of environmental
services. They are key components of sustainability, resilience and
adaptability in production systems. They underpin the ability of crops,
livestock, aquatic organisms and forest trees to withstand a range of harsh
conditions. Thanks to their genetic diversity plants, animals and
micro-organisms adapt and survive when their environments change. Climate
change poses new challenges to the management of the world’s genetic resources
for food and agriculture, but it also underlines their importance.
At the request of the Commission on Genetic Resources for Food and
Agriculture, FAO prepared thematic studies on the interactions between climate
change and plant, animal, forest, aquatic, invertebrate and micro-organism
genetic resources. This publication summarizes the results of these studies.”
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