AGROBIODIVERSITY AND HEALTH SAFE FOOD PRODUCTION

Abstract

Agrobiodiversity, as the variety of plant, animal and microorganism species within the agroecosystem, is a key factor in preserving sustainable and safe food systems. The paper studies the connection between agrobiodiversity and food production, with special reference to the influence of genetic and species diversity on the nutritional quality and food health safety. Using an analytical and comparative approach, the paper examines how the loss of agrobiodiversity, caused by intensive agricultural production and other anthropogenic influences, negatively effects on food health safety. The results indicate that the preservation of local varieties, soil biogenicity and production based on ecological principles not only contribute to food safety, but also increase crop resistance to diseases and pests. Based on the analysis, it is recommended to strengthen institutional support, raise the awareness of producers and consumers, as well as develop tendencies that include production based on ecological principles with the aim of preserving the environment, agrobiodiversity and food health safety. The conclusion is that agrobiodiversity is not only an ecological, but also a health and economic resource of strategic importance for food production in the future