AGROBIODIVERSITY includes all the variety and variability of animals, plants, and microorganisms that are used directly or indirectly for food and agriculture, including crops, livestock, trees, and fish. Created and managed by farmers, pastoralists, fishers, and forest dwellers, it comprises the diversity of genetic resources (varieties, breeds) and species used for food, fodder, fibre, fuel, and medicine. Agrobiodiversity also includes the diversity of non-harvested species that support production (soil microorganisms, predators, pollinators) and those in the wider environment that support agroecosystems (agricultural, pastoral, forest, and aquatic) as well as the diversity of the agroecosystems (FAO and PAR 2011).
