Researchers claim that the global warming will impact the vegetable too but to a significantly lower extent. It will continue to bother the vegetable productivity unless and until new and improved growing techniques are adopted. In addition to the new growing techniques, resilient crop varieties too may prove beneficiary.

The shocking revelations follow the report of National Academy of Sciences in its Proceedings. The Proceedings report further claims that if the global warming rises with its current trajectory, by the year 2100, the average vegetable yield will reduce by approximately 31.5%.

Pauline Scheelbeek conveys, “Our study shows that environmental changes such as increased temperature and water scarcity may pose a real threat to global agricultural production, with likely further impacts on food security and population health.” Pauline Scheelbeek is the lead author at London School of Hygiene and Tropical Medicine.

The report predicts the global regions that might face the consequences. It includes Southern Europe, significant parts of Africa and the southern part of Asia.

The report includes a structured review of about one hundred and seventy-four studies. These studies were based on the dreadful impacts of the environmental exposures. These environmental exposures were studied on the nutritive value and yield of legumes and vegetables since the year 1975.

Some previous research analysis highlighted the increase in the crop output as the level of carbon dioxide rises. In place of this, any such increase in crop yield productivity would be reduced on account of higher levels of the greenhouse gases, reduction in the availability of water for irrigation purposes. Also, the rising temperatures may cause hindrances in crop yield.