When it comes to mainstreaming biodiversity, the value chain plays a crucial part. The food value chain is the network of people and companies involved in growing, processing, and selling the food that consumers eat—from farm to table— as well as scientists carrying out researches to improve all these steps. What often impedes to minor crops to reach the market is the lack of a developed value chain and infrastructure to support them. It may be for an insufficient demand of the market, a lack of knowledge of the consumers, a lack of physical infrastructure or an insufficient technology readiness level that doesn’t allow the processing of the crops.

The food value chain starts on the field, with farmers working the soil and allowing fruits to develop from a seed. The majority of those farmers are smallholders and supply 80% of overall food produced in the south and east of the world. They are also the one who are taking care of the conservation of neglected and underutilized crops. Then is the turn of entrepreneurs and companies who collect, transport, process and distribute this food on the market. This passage allows food to be more desirable to the consumers, to reach them safely and unspoiled and to be pleasantly consumed by them. And makes them wanting it again.

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