Greenhouse technology in agriculture promises a bright and sustainable future. It does not just boost crop yields; it paves the way for a more efficient and sustainable way of growing food. It helps plants produce more, enhances quality, increases the value of produce, and significantly reduces loss. Greenhouse farming enables us to grow crops year-round, regardless of seasonal variations. Greenhouses can control the humidity and temperature of the environment inside them, opening up a world of possibilities for agriculture. Farmers can overcome the challenges of a growing population and climate change affecting food production with various innovations in greenhouse farming. Greenhouse technology has transformed modern agriculture by creating controlled environments that enhance plant growth and boost crop yields. The future of greenhouse technology is not just promising; it is optimistic. Advancements in automation, artificial intelligence, and data analytics are transforming greenhouses into highly efficient and intelligent systems. Intelligent sensing, artificial intelligence, vertical farming, robotics, and data analytics will shape the next generation of greenhouses, improving efficiency, sustainability, and crop quality.
Milky mushrooms, also called "white vegetables" or "boneless vegetarian meat," are rich in proteins, vitamins, and fibre, offering significant nutritional and medicinal benefits. Cultivated in over 100 countries, they serve as a source of income for small-scale farmers, promoting rural development and poverty alleviation. Milky mushrooms (Calocybe indica), ideal for tropical climates with temperatures of 30-35°C, are particularly advantageous due to their extended shelf life, resistance to contamination, low production costs, and high biological efficiency. Discovered in Tamil Nadu, this species thrives in organic-rich substrates and has been successfully adapted for commercial cultivation. With a robust nutritional profile and bioactive compounds, milky mushrooms exhibit antibacterial, antifungal, anticancer, and antioxidant properties, garnering attention for their potential in nutraceutical and pharmaceutical applications. Economically, they offer sustainable yields, simple cultivation techniques, and growing market demand, presenting a lucrative opportunity for small-scale growers in India.
Micronutrient deficiencies are typically caused by a lack of nutrient dense meals. The global burden of malnutrition continues to increase, with more than 768 million people suffering from hunger in 2020, that is 118 million more than that in 2019. As a result, nearly 320 million more people faced food insecurity in 2020 than in 2019, an increase of almost one third. Food fortification involves adding one or more micronutrients that the meal is deficient in to increase its nutritional value. The chapter highlights the importance of biofortification of crops to enhance crop nutritional profile by advanced agricultural practices (Agronomic biofortification, genetic engineering, traditional breeding) to diminish micronutrient deficiencies and thus micro-nutrient malnutrition and to combat hidden hunger. In order to fight with hidden hunger, many international agencies, national programs, and seed companies are developing bio-fortified crops. Harvest Plus, launched in 2006, brings together international and national efforts to improve the micronutrient levels of major staple crops. The chapter explores all the fundamental concepts and approaches of biofortification to increase crop nutritional value. The purpose of agronomic biofortification is to increase the proportion and bioavailability of nutrients in land or agricultural crops, in order to promote crop strength and productivity. Examples of some biofortified food crops are high iron beans, provitamin A maize, golden rice, zinc wheat, provitamin A orange fleshed sweet potatoes. Collaboration between government and corporate agencies is required to enhance biofortification for sustainable environmental development and to reduce malnutrition in society.
