This innovation introduces a new way to improve the nutritional quality of leafy greens through the use of naturally beneficial microbes. Research has shown that certain microbial strains associated with lettuce and related crops can significantly increase zinc levels in leaves, while also contributing to broader improvements in micronutrient profiles. Because the approach works with the plant’s own microbial community, it avoids the complexity and cost of genetic modification or heavy chemical inputs. The result is leafy greens that retain their flavor, texture, and consumer appeal while offering measurable gains in nutrition. Background: Zinc is one of the most important micronutrients for human health, yet many populations do not consume enough of it through their diets. At the same time, nutrient levels in crops have been declining due to modern agricultural practices, making it even harder for consumers to get adequate amounts. Traditional solutions such as fertilizer fortification and selective breeding can help but are often expensive, time-consuming, and may have environmental or practical drawbacks. This innovation takes a different approach by working directly with the natural plant–microbe relationship. By selecting microbes associated with higher nutrient uptake, it is possible to reliably improve zinc levels in lettuce and other leafy greens. Initial studies show promising increases not only in zinc but also in additional desirable micronutrients, offering a comprehensive improvement in the nutritional profile of these widely consumed crops Applications:
Advantages: