Advances in Food Science, Processing and Technology

Climate-Resilient Crop Processing Methods

Climate change poses significant threats to agricultural productivity, quality, and supply chain stability. Processing methods tailored to climate-resilient crops are essential for sustaining food security in the face of increasing droughts, floods, and temperature variability. Crops such as sorghum, millet, cassava, quinoa, and pulses are gaining attention due to their adaptability to harsh environments and rich nutritional profiles. Optimizing processing techniques—such as malting, fermentation, extrusion, and milling—enhances the palatability, digestibility, and shelf life of these resilient crops. Innovations also focus on reducing anti-nutritional factors and improving protein and starch functionality. Processing infrastructure adapted for smallholder use supports local economies and reduces post-harvest losses. Moreover, value-added products derived from these crops—such as gluten-free snacks, fortified flours, and plant-based proteins—are finding market traction. By aligning processing innovation with climate-resilient agriculture, the food industry can diversify supply chains, reduce vulnerability, and promote sustainable, nutritious alternatives for a changing global climate.