Biodiversity and the basic aspects of its preservation.

Biodiversity, or diversity of plant resources in agriculture, is a biological basis of global food providing, directly or indirectly. Biodiversity implies diversity of genetic material contained in traditional and contemporary newly created genotypes. Mentioned resources could be the basis for the creation of new cultivars through conventional crossbreeding process or application of biotechnology. Plant resources include both wild relatives and other wild plant species that could be used as an energy source, for pharmaceutical purposes and as a source of beneficial genes. Genetic material is a reservoir of genetic adaptability that can prove to be a buffer against potentially harmful external or economic changes, regardless of the purpose and technology used. Erosion of plant resources could have serious and long-term effect on food supply.