Cropping Our Potential Food Crops?

Food crops for humans seem especially vulnerable to climate breakdown. This is because they have very little genetic diversity (https://www.theguardian.com/food/ng-interactive/2022/apr/14/climate-crisis-food-systems-not-ready-biodiversity). To quote recent examples: Asian rice fields are damaged by saltwater flooding. The Madagascar vanilla crop has been largely wiped out by cyclones. High Central American temperatures, have caused coffee beans to ripen too quickly. In Sub-Saharan Africa, chickpeas have withered because of water shortages. Ocean acidity in US waters (caused by increasing atmospheric carbon dioxide), has killed oysters and scallops. These environmental impacts will become more intense with 'runaway' climate change. Organisms often deal with change by virtue of their genetic differences. Some strains/varieties are more resistant to the changes than are others. The situation is made worse, however, by the activities of 'big agriculture'. These companies encourage the planting of monocultures, with little/no genetic diversity. For example, the world's farms currently only produce a tiny number of varieties of avocados, bananas, coffees and other foods. More genetic diversity of 'key' crops has to be encouraged. Employing the careful use of Genetic Modification technology ('gene-splicing'), may have an increasing role in dealing with climate change? Consumers, however, also need to be educated not to insist on food items, that look and taste identical. We shouldn't 'put all our eggs in one basket'!