Background
In the developing world, people often eat a diet with limited variety, consisting of a single staple crop that is poor in nutritional content. Recent developments in molecular biology and genetics have created an opportunity to develop modified plant varieties with specifically desired characteristics. However, most of the modifications confer only a single new, desirable trait; moreover, even when crops have been fortified for the diet of one region, the variety may not be ecologically adjusted to or traditionally consumed in other regions.