Genetic resources for food and agriculture are the first link in the food chain. They are being developed and safeguarded by indigenous peoples, women and men farmers, forest dwellers, pastoralists and fisherfolk throughout the world. Through careful selection of the traits, tastes and textures that make good food they have created the myriad diversity of genetic resources, varieties, breeds and sub-species of plants, animals and fish and other aquatic organisms that make up agricultural biodiversity.