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Biofortification is the process of adding essential micronutrients and other health-promoting compounds to crops or foods to improve their nutritional value. This is imperative as the diets of over two-thirds of the world’s population lack one or more essential mineral elements and the three staple crops, rice, maize, and wheat, which provide nearly half of the calories consumed by humans, are deficient in micronutrients. A large body of information exists on augmentation through breeding approaches, both conventional and molecular, or through agronomic management practices. Other options include dietary diversification, mineral supplementation, food fortification, or increase in the concentrations and/or bioavailability of mineral elements in the produce. With the advent of metagenomic and next-generation sequencing tools and the development of the “holobiome” concept, the significance of microbiome in …