Chemistry Reference
In-Depth Information
Chapter 13
Potential Benefits of Salicylic Acid in Food
Production
R. Martín-Mex, A. Nexticapan-Garcez and A. Larqué-Saavedra
Abstract Plant species of Angiosperms and Gymnosperms applied with Salicylic
acid respond in a positive manner when root system, flowering, stress or productivity
is measured. Moreover, the published work indicates that Salicylic Acid application
to plants of economic importance might be a good material to use it more widely to
increase food production. The advantages to test this molecule is that (a) is a natural
and eco-friendly product, (b) nanoquantities are required to produce positive effects,
(c) is easy to be applied, and (d) is a cheap chemical available, almost anywhere.
Keywords Salicylic acid
Food production
Plant productivity
Horticultural
products
Grammineae
Biomass
1 Introduction
One of the objectives for this millennium, announced by the United Nations, is the
global elimination of food poverty. This goal is undoubtedly far from being accom-
plished, as many developing countries have been unable to establish their policies
for food security, which means that the strategies implemented by each country, along
with the global strategies being carried out, must be carefully observed.
It is a well known fact that three permanent sources have been recognized as
factors to improve food production. These are: biotechnology in its widest context,
vegetable nutrition and biodiversity. It is in this context the purpose of this chapter
is to present evidences that Salicylic Acid (SA) on its own could be consider as a
chemical with the potential to enhance food production as is illustrated in the
following diagram.
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