BOOK REVIEW

摘要

The preservation of agro-biodiversity genetic resources, of the wild genitors andregionally and locally cultivated varieties is of great importance for humankind, both in termsof their role as sources of food, condiments, fodder, fuel, textile fibres, bioactive compoundsfor the medical and pharmaceutical industries, traditional medicine, but also for theirpotential as genetic material for developing new and improved varieties with higherproductivity and adapted to various climatic conditions, being at the same time a crucialcomponent of social and cultural values.