Africa is losing a significant portion of its plant genetic diversity at an alarming rate, threatening food security, farmer livelihoods, and the resilience of agricultural systems to climate shocks, the Food and Agriculture Organization of the United Nations (FAO) said in a report published Thursday.
Titled “The Third Report on the State of the World’s Plant Genetic Resources for Food and Agriculture,” the study highlights the rapid disappearance of farmers’ varieties, crop wild relatives, and wild food plants across the continent. FAO warned that the loss of these resources is outpacing the ability of institutions to conserve them.
Farmers have long cultivated locally adapted crop varieties known as landraces which are well suited to regional soils, climates, and farming practices. However, these landraces are increasingly abandoned in favor of commercial varieties, reducing the options available to withstand rising temperatures, droughts, and other climate-related stresses.
Staple crops affected include sorghum, millet, yam, rice, and traditional cotton. Subregional assessments show varying levels of threat to local varieties: 42 percent in Southern Africa, 29 percent in Central Africa, 26% in North Africa, 18 percent in West Africa, and 6 percent in East Africa.
Wild food plants, which provide essential nutrients and serve as a buffer during food shortages, are also under threat. Species such as baobab, shea, marula, tamarind, and African mango (Irvingia gabonensis), as well as indigenous leafy vegetables like amaranth, African nightshade, and cowpea leaves, are declining rapidly. FAO estimates that more than 70 percent of assessed wild food plants in Africa face extinction double the global average. Sub-Saharan Africa alone accounts for 72 percent of threatened wild species, while North Africa reports 77%.
Crop wild relatives wild species genetically related to major food crops are critical for breeding higher-yielding, climate-resilient, pest- and disease-resistant varieties. More than 70 percent of these wild relatives face extinction, the report notes. African gene banks currently conserve only about 14 percent of these species, and fewer than 10 percent of collections are safely duplicated, leaving adaptive traits vulnerable to permanent loss.
Across the continent, African gene banks hold roughly 220,000 seed samples representing nearly 4,000 plant species. Sub-Saharan Africa hosts just 6 percent of the world’s gene banks 59 facilities compared with 52 percent in Europe, 24 percent in Latin America and the Caribbean, and 12 percent in Asia. Limited infrastructure and capacity hinder conservation efforts.
FAO is urging urgent and coordinated action to protect Africa’s plant genetic resources. The organization recommends strengthening policy frameworks for plant conservation, increasing investment in seed systems and gene banks, enhancing scientific and technical capacity, and supporting farmers and communities as custodians of plant diversity.
“Plant genetic diversity underpins food security, nutrition, and resilience to climate change,” the report said. “Without urgent intervention, Africa risks losing irreplaceable genetic resources that are essential for sustainable agriculture and livelihoods.”
The FAO report underscores the intersection of biodiversity, climate adaptation, and agricultural development. Experts warn that safeguarding Africa’s genetic resources is critical not only for local food systems but also for global efforts to develop resilient crops and ensure long-term food security.
Africa is home to a rich variety of plant genetic resources, including local crop varieties (landraces), crop wild relatives, and wild food plants, which are essential for food security, nutrition, and climate resilience. Over centuries, farmers have developed and maintained these varieties, selecting for traits that adapt to local soils, rainfall patterns, temperatures, and pest pressures.
Landraces of staple crops such as sorghum, millet, yam, rice, and traditional cotton often outperform commercial varieties in harsh local conditions. Similarly, wild food plants including baobab, shea, marula, tamarind, African mango, and indigenous leafy vegetables like amaranth and African nightshade provide vital nutrients and serve as safety nets during periods of food scarcity.
However, rapid urbanization, land-use change, climate stress, and the adoption of modern commercial crops have led to the widespread disappearance of these locally adapted varieties. The loss of genetic diversity reduces the adaptive capacity of African farming systems, leaving crops more vulnerable to drought, heat, pests, and disease outbreaks.
Crop wild relatives wild species genetically linked to major food crops are particularly important for breeding resilient varieties. Breeders use these species to introduce traits such as drought tolerance, pest resistance, and higher yields. FAO reports that more than 70 percent of Africa’s crop wild relatives face extinction, yet African gene banks conserve only about 14 percent of these species. Less than 10 percent of seed collections are safely duplicated, increasing the risk of permanent genetic loss.
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Africa’s gene bank infrastructure remains limited. Sub-Saharan Africa hosts approximately 6% of the world’s gene banks, compared with 52 percent in Europe, 24 percent in Latin America and the Caribbean, and 12% in Asia. Currently, African gene banks hold about 220,000 seed samples representing nearly 4,000 plant species. Insufficient duplication and conservation capacity leave the continent vulnerable to irreversible losses, particularly under accelerating climate change.
The FAO emphasizes that protecting plant genetic diversity is crucial for sustainable agricultural development, resilience to climate shocks, and the long-term food security of millions of Africans. Governments are urged to strengthen policy frameworks, invest in seed systems and gene banks, support farmer-led conservation, and build scientific and technical capacity to safeguard the continent’s botanical heritage.
In summary, Africa’s plant genetic resources represent both a cultural legacy and a critical adaptive tool. Their loss threatens the stability of food systems, the livelihoods of smallholder farmers, and the continent’s ability to respond to climate variability and population growth. Immediate, coordinated action is required to conserve these irreplaceable resources before they disappear.
