This paper reviews the possibility and limits for increasing the content and bioavailability of iron (Fe), zinc (Zn) and calcium (Ca) in edible parts of staple crops, such as cereals, pulses, roots and tubers as a way to combat mineral deficiencies in human populations. Theoretically, this could be achieved by increasing the total level of Fe, Zn and Ca in the plant foods, while at the same time increasing the concentration of compounds which promote their uptake (ascorbic acid), and/or by decreasing the concentration of compounds which inhibit their absorption (phytic acid or phenolic compounds). The content of Zn and Ca in grains and fruits can in some cases be increased through soil and/or foliar applications of Zn and Ca fertilisers. Plant breeding and genetic engineering techniques, however, have the greatest potential to increase Fe and Zn content in grains, roots and tubers. The possibility of enhancing Ca and ascorbic acid content in plant foods by plant breeding and genetic engineering remained to be explored. The critical factor is to ensure that the extra minerals have an adequate bioavailability for man. Given the important role of phytic acid and polyphenols in plant physiology, reducing the levels of these compounds in the edible parts of plants does not appear to be wise although introduction of phytases which are active during digestion is an exciting possibility. (C) 2000 Society of Chemical Industry.