Indigenous agroforests offer ecological and nutrient diversity unlike modern agriculture

A recent study discovered that indigenous agroforests with ecological diversity can provide insights into addressing declining biodiversity and the rise in noncommunicable diseases. It uses the example of Fiji’s forest-like environment, which contains food-producing agroecosystems where trees and crops grow together, resulting in a more nutritionally diverse food supply.

Researchers at the University of Hawai’i, US, at Manoa highlight the importance of biodiversity, agroforestry, and local knowledge in food production systems. They call for greater investment in indigenous and agroecological production methods.

Published in Global Food Security, the study on 48 indigenous agroforests found that those with high diversity traits showed better recovery potential from major weather disturbances while also supporting a range and depth of nutrients essential to human health.

Researchers examined the forests, using a trait-based framework, studying how seeds are dispersed, how tall the plants grow, and specifying important nutrients, such as vitamin A or zinc, for human health.

Climate-affected crops in industrialized production

The researchers note that modern agriculture focuses on high-yield, low-cost food production. However, this comes at the cost of ecosystem health, nutritional diversity, and dietary quality. 

Industrialized agriculture faces the most risk of crop nutrient loss, Ayana Bio’s CEO Frank Jaksch previously told Nutrition Insight. “Extreme weather events can significantly alter the nutrient composition of vegetables and, in severe cases, such as droughts and floods, can cause complete crop failure.”

“Higher temperatures can accelerate plant metabolism, leading to faster growth but reduced nutrient uptake, often lowering levels of minerals like calcium, magnesium, and potassium. Drought conditions further limit nutrient absorption from the soil, while excess water from floods can leach nutrients away and increase the risk of fungal contamination, reducing overall vitamin content.”

Weather and climate impacts have been shown to reduce crop nutritional quality, which is also influencing consumer purchasing behavior, with people avoiding climate-affected produce.

However, agroforestry systems stand in contrast. They contain various trees and plants in the same area, which imitate natural ecosystems, offering diverse edible and medicinal products.

“Fiji’s agroforests highlight the potential of biodiverse agroecosystems to contribute to climate-resilient and nutrition-sensitive agriculture,” says lead author Ashley McGuigan, Ph.D., extension specialist faculty member at the College of Tropical Agriculture and Human Resilience.

Agroforests in the study were shaped and managed by multi-generational knowledge systems that are unique to the local social and ecological environments.“As we work to strengthen food systems that are rooted in place, responsive to climate change, and supportive of community health, this research underscores the importance of biodiversity, agroforestry, and local knowledge in food production.”

Multi-generational know-how

Agroforests in the study were shaped and managed by multi-generational knowledge systems that are unique to the local social and ecological environments. 

“Our findings support stronger investment in Indigenous and agroecological food production systems in the Pacific and globally,” comments McGuigan.

“We recommend working with practitioners to identify and record additional functions and traits, and use trait-based tools to help design food production systems that support ecological resilience and human nutrition. We urge policymakers to prioritize systems that reflect the interconnected nature of environmental and human health.”

Generational know-how in managing agroforests has enabled them to be resilient to disasters and disturbances for a millennium, the researchers emphasize. The knowledge and management systems are crucial when transforming food systems to become more environmentally friendly, nutritionally diverse, and climate-resilient.

“Food production is a cornerstone of Fiji’s economy and community well-being,” says co-author Unaisi Vuli, a community conservation practitioner.

“It provides essential food security and supports around 80% of rural livelihoods. Fiji is also increasingly reliant on imported goods, but supporting local food production helps strengthen resilience against climate and economic shocks.”

Previous research blames trade liberalization as a major contributor to food environments linked to increased obesity. The study indicated that trade deals create obstacles in small island nations that can slow or weaken efforts to reduce obesity and diet-related illnesses.