Biofortification of horticultural crops for improving human nutrition and health

Biofortification breeding and managing crops to increase micronutrient levels offers a sustainable route to reduce hidden hunger. This article reviews biofortification of horticultural crops (fruits, vegetables and root/tuber crops) as a strategy to improve human nutrition and health. After introducing global micronutrient deficiencies and the concept of biofortification, a historical perspective highlights the development of this approach and key scientists involved. We discuss three main biofortification strategies conventional breeding, genetic (biotechnological) enhancement and agronomic practices and their application to horticultural species. Major target nutrients (vitamin A/carotenoids, iron, zinc, iodine, selenium, vitamin C, folate and others) are discussed in turn, with examples of enriched fruits and vegetables. Case studies illustrate successes and challenges in deploying biofortified crops (e.g. orange‐fleshed sweet potato in Africa, vitamin‐A banana in East Africa, iron beans in Asia, selenium‐fortified produce in Europe). The article concludes that biofortified horticultural crops have strong potential to reduce micronutrient deficiencies, but success depends on multi‐disciplinary research, supportive policies and consumer acceptance. Key priorities include development of nutrient‐dense varieties adapted to local conditions, integration with nutrition education and value chains and continued innovation (e.g. gene editing).