Biofortification describes the process of improving the nutritional quality of food crops through agronomic practices, conventional plant breeding, or modern biotechnology. Compared to non-biofortified crops, biofortified crops contain higher levels of a single or multiple nutrients while largely maintaining their original chemical and physical properties. Nutrients available from biofortified crops that have been released and/or are available to farmers in different countries include:iron (beans, cowpea, Irish potato, lentil, pearl millet, sorghum)vitamin A (banana/plantain, cassava, maize,