Agricultural Genetic Resources as a Source of Resilience in the Face of the Covid-19 Pandemic in Mexico

Abstract

<p><strong>Background:</strong> The COVID-19 pandemic evidenced the fragility of the agri-food sector by affecting the food supply chains which directly depend on the health of its main actors. In this context, countries need to rethink the agricultural production models, considering environmental and human health as priorities to achieve food safety. <strong>Aim:</strong> Systematically review the state of the art regarding the role of agricultural genetic resources as a source of resilience in the face of events such as the present pandemic as a point of reflection for the identification of opportunities for the restructuring of regional agriculture sensitive to nutrition for health. <strong>Methodology:</strong> Exhaustive search and analysis of documentary information regarding the effects of COVID-19 on the agri-food sector and the role of agricultural genetic resources in the current pandemic were conducted. Then, through an analysis of the occurrence and association of the main terms addressed in the literature considered, the thematic axes were drawn to address the central discussion of the systematic review. <strong>Results: </strong>Terms co-occurrence analysis corroborated the relevance and pertinence of the topic addressed. Additionally, the importance of the conservation of agricultural genetic resources and implementation of sustainable agriculture models, as a source of resilience to pandemics, was visualized. The discussion addressed the impact of the pandemic on the Mexican agri-food sector and the restructuring of post-COVID-19 agriculture through the nation and nutrition-sensitive agriculture for health approaches. <strong>Implications: </strong>The exhaustive analysis of the relationship COVID-19-agricultural genetic resources-health in Mexico highlights the need for the generation of agricultural policies and the increase in multidisciplinary research that favors biodiversity as a source of sustainability, productivity, and health for agroecosystems and the welfare of humanity. <strong>Conclusions: </strong>A fatalistic scenario for humanity seems to be dissipating in the face of the possibilities of rethinking the economic, social, and agricultural systems from the approaches of the nation and nutrition-sensitive agriculture for health, where, through the responsible use of agricultural resources it is possible to rebuild an agri-food production system with a tendency to resilience to events such as the current pandemic caused by the COVID-19 disease.</p>

Análisis prospectivo y líneas estratégicas de acción para la producción agraria colombiana en un entorno pos-COVID-19

“…En cuanto se analiza la literatura en América Latina, se encuentran estudios interesantes: (Castreo et al, 2022, Cruz-Sánchez et al, 2022Sandoval-Cancino et al, 2021;Borsatto et al, 2020 (a), (b), Hiramatsu et al, 2020; Reis-Filho y Quinto 2020), entre otros, quienes enfocan los problemas locales de la región con acciones para gestionar la Seguridad Alimentaria y Nutricional (SAN) y los sistemas productivos. Además, se considera que hay una disputa por los recursos que antes eran destinados para el SAN y ahora están siendo dirigidos al sistema de salud para confrontar la pandemia.…”

Análisis bibliométrico de la literatura científica sobre el abono orgánico Bokashi: alternativa en la agricultura sostenible

“…El Bokashi ha sido usado como abono orgánico por los agricultores japoneses, definiéndolo como "materia orgánica fermentada", se puede elaborar con materiales locales, por lo que presenta variaciones de acuerdo a la materia prima disponible en la región (Ramos y Terry, 2014). El Bokashi, es un método de elaboración de compost orgánica sólida de origen japonés (Sandoval-Cancino et al, 2022), donde ocurre una transformación aeróbica biológica de residuos orgánicos con fuente de energía (como la melaza) que aceleran la oxidación de la materia orgánica a través de una fase termofílica (45 a 65 °C) en la que los microorganismos liberan calor, dióxido de carbono y agua, lo que permiten obtener un producto en un corto periodo de tiempo (Álvarez-Solís et al, 2016).…”