Sustainable use and conservation of fermentation-associated microorganisms within the agrifood system
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The Commission on Genetic Resources for Food and Agriculture, at its Seventeenth Regular Session, adopted its Work Plan for the Sustainable Use and Conservation of Micro-organism and Invertebrate Genetic Resources for Food and Agriculture. In response to the workplan, a study on the sustainable use and conservation of fermentation-associated microorganisms within the agrifood system was prepared. The study delves into traditional and modern fermentation techniques and their potential contributions to food security. The study aims to inform the Commission, governments and practitioners on the state of conservation and policy landscape surrounding fermentation-associated microorganisms, including a review of existing access and benefit-sharing frameworks for these genetic resources.