Why would food scientists want to know what foods are staples in a certain region and unavailable?

There are a few reasons why food scientists would want to know what foods are staples in a certain region and unavailable.

1. To identify potential new sources of food. Foods that are unavailable in a certain region may be potential new sources of food for that region. Food scientists can study these foods to learn more about their nutritional value, safety, and how they can be grown or produced in the region.

2. To improve the nutritional value of existing foods. Food scientists can use their knowledge of staple foods in a region to improve the nutritional value of those foods. For example, they may identify ways to add vitamins and minerals to staple foods, or to develop new varieties of staple crops that are more nutritious.

3. To develop new food products. Food scientists can use their knowledge of staple foods in a region to develop new food products that are based on those foods. For example, they may develop new snacks, beverages, or condiments that are made from staple foods.

4. To reduce food waste. Food scientists can use their knowledge of staple foods in a region to reduce food waste. For example, they may develop ways to preserve staple foods so that they last longer, or to find new ways to use leftover staple foods.

5. To promote food security. Food scientists can use their knowledge of staple foods in a region to promote food security. For example, they may develop new ways to produce staple crops that are more resistant to pests and diseases, or to develop new agricultural techniques that can increase the yield of staple crops.