Agriculture in Pakistan

WHAT ARE BIOLOGICAL RESOURCES?

Biological resources refer to the living landscape—the plants, animals, Fungi and other aspects of nature and are vital to society for the various services, as well as problems they may create.

Biological resources are fundamental to

Ø  Agriculture

Ø     Livestock

Ø     Logging

Ø     Export earning 

Ø     Nutraceutical resources

Ø     Provides free of charge services

Biological resources

More than 400,000 plants, Vertebrate  animals 62,305,  and 32,000 fungi scattered across the World, however less than 5% have been incorporated, due to their potential dietary, pharmacological activities and Nutraceuticals values.

Agriculture in Pakistan: Prospects & Challenges

Area: 79.6 M Hec (36th Position); Population: 18.1 M 2.03% (6th)

Refuges (1.7 M, hosts max in World)

Diversified landscapes & climates

Cultivated Land 27% (82% irrigated)

Potential food/medicinal entity

Key Position in Country’s economy

45 % population

Provides input for agro-based industry

Largest producer (Mangoes, Apricot, Sugarcane  4th; 5th Milk ,Onion, Cotton, ; 6th Dates, Rice 8th Wheat 9th Oranges 10th

Wild Flora and fauna – Medicinal & Dietary Potential

(Mushrooms, plants, animals etc)

Ø  Land distribution & Farmers Maturity for Technology adaptation

Ø  Inputs – Seed, Machinery, Fertilizers, Agrochemicals etc

Ø  Coping with Waterlogging & salinity problems, water scarcity, environmental degradation and climatic change

Ø  Poor Management in Market (National & International Level).

Ø  Ensuring Food security & Raw materials for Agro Based/Allied industries

Ø  Food and Dietary values:

Ø                  Vegetables, Fruits, Condiments/Spices

Ø                  Food grade Colors

Ø                  Nutraceuticals

Ø  Milk and dairy products:

Ø                  Fodders,

Ø                  Nutraceuticals

Ø  Soil fertility and Environmental Protection:

Ø                  Soil pH, FYM, Pollination

Ø                  Biochemical Pesticides

Ø                  Contaminations of Meat, Eggs, et

List of wild plants investigated with their related information

Botanical name	Local name	Family	Parts used	Growth Habit	Methods of use
Amaranthus spinosis L.	chlwae	Amaranthaceae	Aerial parts	Herb	Used as vegetable and fodder
Astragalus anisacanthus Boiss	Mamol	Leguminosae	Young shoots	Herb	Used as vegetable
Bauhinia variegata L.	Kulyar	Caesalpinaceae	Bark and Flower heads	Tree	Anthelminthic, astringent and used as vegetable
Berberis lycium Royle	Tor kwaray	Berberidaceae	Leaves, stem, root	Shrub	Stomachic, expectorant and the leaves paste with tomatoes is used with various dishes and the fruits are edible
Caltha alba Jacb.	Makhanpath	Ranunculaceae	Aerial parts	Herb	Antispasmodic and used as pot-herb
Capsella bursa-pastoris L.	Barmbaisa	Brassicaceae	Leaves, stem and flowering tops	Herb	Stimulant, diuretic and rarely used as vegetable
Caralluma edulis (Edgew.) Benth. and Hook.	Pamnkai	Asclepiadaceae	Aerial parts	Herb	Carminative and used as vegetable
Debregeasia saeneb   (Forssk) Hepper and Wood	Ajlai	Urticaceae	Aerial parts and fruits	Shrub	Fruits are edible and also used as flavoring agent and antifungal and curing skin problems,
Oxalis stricta L.	Tarookay	Oxalidaceae	Aerial parts	Herb	Used as flavoring agent, eaten as salad and mixed and cooked with conventional and wild vegetables
Nasturtium officinale L.	Tara Mira	Brassicaceae	Aerial parts	Herb	Used as wild vegetable
Oxallis corniculata  L.	Gardai tarukay	Oxalidaceae	Flower and Leaves	Herb	Anti-scorbutic and Flavoring agent
Plantago major L.	isphagol	Plantaginaceae	Whole plant	Herb	Leaves are edible,
Rumex hastatus D. Don	Tarookay	Polygonaceae	Aerial parts and roots	Herb	Raw, Cooked and Extracts
Sisymbrium officinale L.	Sharshum	Cruciferae	Aerial parts	Herb	Leaves are eaten as salad and it is also used as vegetable
Zanthoxylum alatum DC.	Dambara	Rutaceae	Bark, Stem, Fruits and seeds	Shrub	used as condiment, flavoring agent
Zizyphus oxyphyla Edgew.	Elanai	Rhamnaceae	Roots, fruits	Shrub	Roots are used in curing jaundice. Fruits are edible and used in gas trouble.
Zizypus numularia (Burm. f.) Wight and Arn.	Kurkanda	Rhamnaceae	Roots, fruits, branches and leaves	Shrub	Fruits are Edible and laxative with sour taste while leaves are used in scabies and boils.

Nutritive potential of examined plants used separately across Pakistan

Subject Plants	Part analyzed	Moisture	Ash	Protein	Crude Fiber	Fat	NFE Contents	Energy Content (KCal 100-1 g)	β-Carotene   mg 100-1 g	Vitamin C mg 100-1 g
		Percentage
Plantago major	Aerial part	78.68±0.52	2.77±0.22	4.72±­0.13	4.28±0.64	1.63± 0.43	8.02±3.14	69.62±7.13	35.02±1.02	42.57±2.82
Nasturtium officinale	Aerial part	80.08±4.97	3.07±0.13	3.61±0.08	9.43±0.61	1.12± 0.05	2.70±4.18	37.32±3.58	209.60±7.77	51.85±1.98
Rumex hastatus	Aerial part	50.07±0.93	1.48±0.15	13.78±0.29	28.43±0.56	2.50±0.15	3.40±3.14	96.62±4.76	178.35±0.44	29.290±0.48
Sisymbrium officinale	Aerial part	75.48±1.42	1.84±0.13	4.76±0.12	14.72±0.72	1.51±1.12	1.64±0.75	42.44±6.85	203.79±3.46	32.05±0.96
Berberis lycium	Leaves and fruits	77.86±5.42	2.78±1.02	3.83±2.43	12.33±4.72	0.98±2.32	2.24±1.15	35.02±3.42	91.54±3.42	13.68±3.42
Oxalis stricta	Aerial part	84.78±3.62	2.48±0.89	3.08±1.76	7.55±3.12	0.89±0.38	1.22±0.45	26.589±5.36	24.95±1.22	52.48±5.57
Zanthoxylum alatum	Fruits and seeds	39.78±1.89	2.28±0.58	6.58±1.35	11.67±2.02	4.13±1.23	35.57±3.15	218.46±5.44	5.24± 1.35	1.65±0.87

Zone of inhibition of different extracts of Ajuga bracteosa and Viola odorata.

Name of Bacteria	Zone of inhibition of standard	Hexane		CHCl3		EtOAc		EtOH		Aqueous
		Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)
E. coli	39.5	00	00	14.5	36.70	9	22.78	9.5	24.05	10	25.31
S. aureus	29	00	00	00	00	10.5	36.20	11	37.93	9	31.03
B. subtilus	31	6.5	20.96	7.5	24.19	14.5	46.77	11	35.48	7	22.58
C. albican	29	7.5	25.86	10.5	36.20	12	41.37	00	00	00	00
K. pneumoniea	31	5.5	17.74	00	00	8.5	27.41	8	25.80	5	16.12
P. auriginosa	27.5	6	21.81	12.5	45.45	10.5	38.18	10.5	38.18	14	50.90
B. cerus	30	00	00	11	36.66	9.5	31.66	11	36.66	00	00
S. typhi	32	8	25.0	8.56	26.75	11.5	35.93	7	31.87	00	00

Name of Bacteria	Zone of inhibition of standard	Hexane		CHCL3		EtOAc		EtOH		Aqueous
		Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)	Zone of Inhibition (mm)	Inhibition (%)
E. coli	37.5	00	00	16	42.61	00	00	11	29.33	00	00
S. aureus	30.5	00	00	10	32.78	13.5	44.26	13	42.62	13	42.62
B. subtilus	29.5	11	37.28	9.5	32.20	10	33.89	00	00	7.5	25.42
C. albican	29.5	7	23.72	00	00	17	57.62	12.5	42.37	00	00
K. pneumoniea	34.5	14	40.57	8.5	24.63	13	37.68	8	23.18	12.5	36.23

A food or part of food or nutrient, that provides health benefits, including the prevention and treatment of a disease.”

NUTRACEUTICALS

Class / components	Source	Potential benefit
Anthocyanidine Catechins Flavonone	Fruits Tea, babul pods, mustard cake, rape seed, Citrus	Nutralises free radicals, reduce risk of cancer
proanthocyanidine	Cocoa, chocolate, tea, rape seed	Reduce CVD
Fructo - oligosaccharides	Whole grains, onions, combination of Pro & Prebiotics	Improve GI health
Insoluble fiber	Wheat bran	Reduce breast, colon cancer
Lycopene	Tomatoes	Reduce prostate cancer

Herbals: Phytochemicals

Aloe vera:                Anti-inflammatory, emollient, wound healing

Garlic: Antibacterial, antifungal, antithrombotic, antiinflammatory,

Ginger: carminative, antiemetic, treatment of dizziness

Green tea: Antioxidant, reduces risk of CVD, enhances humoral and cell mediated Immunity

Vegetables: Phenolic compounds,

terpenoids, sulphur compounds, pigments etc. that has been associated with protection / treatment of certain disease conditions

CONCLUSIONS: If you want to go fast, go alone, if you want to reach far, go together

Ø  Both Conventional and functional food plants are valuable source of nutraceuticals.

Ø   They are potential source of bio active compounds.

Ø   If properly utilized we can earn huge amount of foreign exchange.

Ø   Further investigation are suggested for comprehensive isolation and characterization as < 2% of  Pakistan’s plants are phytochemicaly investigated.

Ø   They are also valuable source of aroma and scents type compounds.

Ø   Therefore hyphenated technique like GC-MS and NMR should be used for proper investigation

Ø  Food Grade colors & Nutraceuticals Productions- Value Chain