Genomic characterization supporting the development of new food and crop options from the Australian flora

Abstract

Plant biodiversity is a key resource underpinning efforts to satisfy the food needs of growing human populations while coping with climate change. Crop wild relatives provide options for diversification and adaptation of existing crops while other species provide opportunities for domestication of completely new crops. Around 10% of the world’s flora is found in Australia with many unique taxa that evolved during a long period of isolation. Australian plant species have been used for human food for more than 60 000 years apparently without domestication and provide new options for domestication as crops adapted to new environments. However, the use of Australian species is very limited in modern agriculture. Australian crop wild relatives that remain poorly characterized include those for rice, Sorghum, soybean, mung bean, pigeon pea, citrus and cotton. Plants such as the Eucalyptus and Macadamia have been widely cultivated but remain only partially domesticated. Many species were used as food by indigenous Australians. The impact of humans on the evolution of these wild populations has not been established. Rapid advances in genomics are providing efficient tools to characterize plants, allowing their utility as food crops in agriculture to be assessed, supporting the utilization of novel genes in current crops and the acceleration of domestication of new species. This knowledge will also guide enhanced in situ and ex situ conservation of these critical genetic resources. Macadamia genomics provides a new platform for the use and conservation of this unique Australian group. Genomics of key Australian crop wild relatives such as those of rice and Sorghum is facilitating their use in global agriculture. Genome analysis reveals genes that can be used in crop improvement and identifying potential candidates for de novo domestication to provide completely new crop options with novel climate adaptation. Contributions of genomics to an improved understanding of traditional indigenous food production systems will also have wider environmental and social benefits contributing to sustainable environmental management and may improve appreciation of indigenous culture.