Abstract
Plant domestication is the genetic modification of a wild species to create a new form of a plant altered to meet human needs (Doebley et al., 2006). The basis of domestication is intentional selection by farmers, a process which eventually lead to improvements in plant adaptation to cultivation, yields, nutritional quality, ease of propagation and harvest, and a number of other desirable characteristics. The term 'domesticated' may also be used to refer to plants that are morphologically and genetically distinct from their wild ancestors as a result of artificial selection, or that are no longer known to occur outside of cultivation (Meyer et al., 2012). 'Semi-domesticated' refers specifically to crops that may be under cultivation and selection, but are not clearly genetically or morphologically distinct from the wild type, while undomesticated includes plants that are still wild-harvested with no artificial selection having occurred. Crop domestication served a vital purpose for the human race. It allowed nomadic societies to become settled, ensured a secure food supply, and contributed to the development of many aspects of civilisation. By the process of selection from wild ancestors and plant breeding over millennia, high yielding, reliable and improved compositional quality crops could be produced from generation to generation. Worldwide, the domestication process has seen the domination of just a handful of staple crops that now contribute to a high proportion of human energy intake.