Genetic diversity is essential for building resilient agrifood systems that can adapt to challenges like changing climate conditions. Since 80% of the food we consume comes from plants, maintaining a broad range of genetic resources helps farmers grow crops that are well-suited to their local environments, improving food security and supporting livelihoods.
As the world grapples with hunger, malnutrition, and poverty — fueled by biodiversity loss, climate change, land degradation, and conflicts — there is an urgent need to prevent the further loss of the genetic resources that underpin our agrifood systems.
Two reports released this week by the Commission on Genetic Resources for Food and Agriculture (CGRFA), part of the Food and Agriculture Organization of the United Nations (FAO), highlight the need for immediate action, according to a press release.
The Third Report on the State of the World’s Plant Genetic Resources for Food and Agriculture, published on March 24, and the Second Report on the State of the World’s Forest Genetic Resources, published March 26, outline concerning trends in global plant and forest diversity. More than 40% of the surveyed plant species are no longer found in the areas where they were once grown or found naturally, while roughly one-third of tree species face threats of extinction.
The reports were unveiled during the 20th Regular Session of the Commission, where governments and non-state actors came together to assess the global situation and push for policies and practices that safeguard and promote genetic diversity in agrifood systems.
There is some good news. For instance, since 2009, there has been an eight percent increase in the preservation of seeds or other plant materials in “germplasm collections”, helping to ensure that the genetic resources needed for future breeding programs remain available. The global seed market increased in value from $36 billion in 2007 to more than $50 billion in 2020, with 40 countries (more than two-thirds of them developing countries) reporting improvements in their seed systems, facilitating farmers’ adoption of suitable crop varieties.”
The State of the World’s Plant Genetic Resources for Food and Agriculture
“Plant genetic resources” refers to any genetic material of plant origin that holds actual or potential value for food and agriculture. This includes material from both domesticated and wild species, which can be used for food, animal feed, medicines, fuel, fibre, clothing, or ornamental purposes.
Supporting genetic diversity in agriculture goes beyond the protection of species and varieties — it also safeguards traditional practices and cultures, particularly those of Indigenous Peoples, small-scale farmers, and local communities. These groups are the custodians of much of the world’s genetic resources and biodiversity.
FAO’s Third Report on the State of the World’s Plant Genetic Resources for Food and Agriculture offers a global overview of the conservation and sustainable use of plant genetic resources.
The report, which draws from data provided by 128 countries and several international research centers, reveals concerning losses in plant diversity and highlights significant data gaps.
However, it also brings some positive news. For example, since 2009, there has been an 8% increase in the conservation of seeds and other plant materials in “germplasm collections,” which helps ensure the availability of genetic resources needed for future breeding programs. Additionally, the global seed market grew from $36 billion in 2007 to over $50 billion in 2020, with 40 countries—many of them developing nations—reporting improvements in their seed systems, allowing farmers to adopt better-suited crop varieties.
While there has been progress, particularly in the application of biotechnologies to enhance efficiency in using and conserving plant genetic resources, the advancements have been uneven. Strengthening human and institutional capacities is essential to fully implement the Second Global Plan of Action for Plant Genetic Resources for Food and Agriculture and to fulfill global commitments such as the Sustainable Development Goals and the Kunming-Montreal Global Biodiversity Framework.
“Strengthening the conservation and sustainable use of plant genetic resources is not just an agricultural priority – it is a fundamental necessity for ensuring a more sustainable, resilient and food-secure future for all,” FAO Director-General QU Dongyu wrote in the report’s foreword.
The State of the World’s Forest Genetic Resources
The Second Report on the State of the World’s Forest Genetic Resources evaluates the conservation, sustainable use, and development of genetic resources from trees and woody plants. While the availability of information has improved, it remains insufficient, hindering effective management.
There are approximately 58,000 tree species globally, along with 1,600 bamboo species and nearly 500 rattan species. About 30% of tree species are threatened, primarily in tropical and subtropical regions.
The report finds that nearly two-thirds of countries maintain national inventories of forest genetic resources, with over 2,800 species reported, nearly 1,800 of which have been genetically characterized. However, deforestation, climate change, pests, diseases, and invasive species are eroding genetic diversity, particularly in rare and threatened species.
More than two-thirds of countries have national tree-seed programs, though many face shortages of seeds and reproductive materials, complicating efforts to increase global forest area by 3% by 2030.
Despite many examples of how forest genetic resources support sustainable development, global awareness remains low, and stronger efforts are needed to implement the Global Plan of Action for their conservation and use. FAO’s Director-General emphasized that sustainable management of forest genetic resources will help forests adapt to climate change, improve productivity, and safeguard human well-being.
