Português PRESENTATION Deficiency of micronutrients such as iron and zinc and vitamin A are serious public health problem in developing countries. Insufficient iron and zinc in the diet can cause anemia, reduced work capacity, immune system problems, delayed development and even death. Iron-deficiency anemia is probably the major nutritional problem in Brazil. Common beans and red meat are the main sources of iron for the Brazilian population. Although zinc deficiency is not as studied as iron deficiency, considering that both nutrients have the same food source (it is well known that bioavailable iron sources are also rich in bioavailable zinc), a high incidence of zinc deficiency can also be expected. Vitamin A is an essential micronutrient for the proper functioning of human body's immune system and sight, and Vitamin A deficiency has been the cause of blindness in thousands of children around the world. After the children, mothers, infants and the elderly are the main victims of malnutrition.

The current strategy to fight malnutrition in developing countries focus on providing vitamin and mineral supplements to pregnant women and young children and on fortifying foods with these nutrients. However, biofortification will only be meaningful if considered as part of an approach that includes an integrated food system designed to reduce malnutrition. Biofortification tackles the root causes of malnutrition by targeting the most deprived population and employing the existing distribution means, besides being scientifically feasible and cost-effective, and complementing other ongoing interventions designed to control micronutrient deficiencies. In short, this is an essential first step that will enable poor families to improve their nutrition and health in a sustainable way.

A strong link between technical and scientific knowledge of the areas of agronomy and health has allowed fighting hidden hunger, which afflicts more than 2 billion people around the world. Therefore, a network of scientists, from Brazil and from abroad, have engaged in research aimed to obtain more nutritious staple foods like rice, common beans, sweet potato, cassava, maize, cowpea, pumpkin and wheat. At the same time, partnerships with public and private institutions have allowed such new cultivars to reach the poorest rural communities.