Проф. JS (Pat) Heslop-Harrison

Организация: University of Leicester
Страна: Соединенное Королевство
I am working on:

My research involves crop genomics, biodiversity, crop evolution, molecular cytogenetics, breeding, introgression and polyploidy in diverse crops including banana, wheat, rye, barley, millet, Panicum, Musa, Triticum, oil palm, forage grasses and Brassicas, as well as orphan crops. Our work is complemented by research training, project development advices, programme or proejct review, and collaborations or collaborative projects. Our interests include many aspects of future-proofing crops against biotic and abiotic stress including climate change, and developing policy regarding food security and sustainability, in line with the Millennium Development Goals MDG / MDGs. Our website is www.molcyt.com and contact is phh4(a)le.ac.uk We are active on social media as pathh1 on YouTube and Twitter. We study the biology and evolution of genomes using molecular cytogenetic approaches and DNA analysis, investigating many different groups of plants (particularly crops) and animals. We focus on large-scale processes of genome evolution and control at levels of 1) DNA sequences, 2) genomes in polyploids and 3) chromosomes. We use 4) microscopy and in situ hybridization, 5) molecular (epi)genetics, 6) systems biology, and 7) hybrids to understand, measure and exploit biodiversity in crops, farm animals, wild relatives and model species.

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    • Yeasts and Bacteria. Indiginous methods for food preparation are important. Can I ask for an important aspect of food preparation to be considered in responses: how are yeast and bacterial cultures maintained and treated? Their nature and quality are of course critical to breads, beers, yogurts and cheeses, with impact on digestibilty, uses, and safety of foods. There is usually involvment of local strains, perhaps not formally cultured but carried to the food product from skin, earthenware or leather containers, or the local environment. Others are maintained as cultures or by keeping back some mixture each time the food is prepared. 'Modernization' will threaten microbial strains introduced in food preparation.

    • I welcome the opportunity to comment on the V0 draft, which certainly covers a wide range of important issues. I would like to highlight very briefly three areas that I feel are insufficiently addressed in the V0 draft.

      Firstly, I felt that the whole report underplays the critical role of education in investment and food or nutrition security. It rightly points out that crop yield potentials are not achieved, the complexity of achieving smallholder nutritional sufficiency, and even poor investment decisions by smallholders, but I would suggest that education at all levels is critical to alleviating these problems. As well as primary and high-school eduction, one can argue that the emphasis on training BSc level and MSc level extension workers and larger family or other farmers, has had a major impact across many parts of Asia in ensuring food sufficiency, safety and sustainability.

      Secondly, I was happy to see the attempt to reference research underpinning many of the conclusions. However, throughout the report, much of this cited research is weak, often written in vague terms, and inadequately reviewed. I think it would be valuable for the report to highlight areas where better knowledge of the issues is essential. National and international organizations will then be able to encourage research in these areas - as the report notes (recommendation 14), the contribution of smallholders is "too frequently neglected in policy and public investment" but V0 does not detail all the ways this might be mitigated.

      Thirdly, I was sorry to note the limited comments about genetic improvement of crops and animals, and potential of new species. The rapidity of agricultural change is alluded to several times, but I am not sure that consequences and rapidity of adoption of new genetic stocks and improved agronomy is fully considered. Of course the changes is best exemplified by the Green Revolution wheats over very few years in the 1970s, but it is important to scan the nature of future revolutionary improvements.

      I hope that the final report will build momentum to the political support for smallholders and the key contribution that they make to the well-being of so many billions on the planet today and in future generations.