The American “Newsweek” magazine said that scientists are seeking to save the Egyptian pumpkin as the key to biodiversity and future farms, as innovative Egyptian farmers, over generations, have developed pumpkins adapted to local conditions that may now be threatened by varieties imported by foreign companies, which do not They are bred to suit the local environment.
NEWSWEEK
The magazine recounted how Emad Madi, a researcher at the University of Massachusetts-Amherst, traveled through the fertile Nile Valley, visiting traditional farmers and collecting seeds of different types of squash.
“Our goal is to identify squash cultivars that are best suited to local environments, and then use these cultivars as a basis to enhance squash production in Egyptian agriculture,” Madi said.
The magazine said Madi is the lead author of a research paper featured in Molecular Biology Reports, which identifies the molecular and biochemical differences between the nine distinct species of squash cultivated in central and northeastern Egypt. The research team believes their study is essential to identify the best varieties for conservation and improvements to overcome food insecurity around the world.
Pumpkin is known for its health benefits because it provides vitamins A And B And C And E In addition to nutritious proteins and fats. It also contains believed to fight reproductive dysfunction and cancer.
The Egyptian government encouraged its cultivation because it requires less water than other crops, is resistant to salinity and produces a lot of high-quality food.
Scientists said that generations of independent farmers’ work may now be threatened by large agribusinesses that have introduced foreign seeds that are not adapted to local conditions. These new species may threaten the survival of native species, jeopardizing food security in an unstable climate.