From high-yielding rice to disease-resistant oranges, CRISPR-edited crops could save our favorite foods

| April 3, 2019
thailands rice farmers
Credit: Siebe Baarda
This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

Some of the foods we know and love could be gone from the planet faster than you might think – chocolate might be gone in 40 years and oranges are under threat as well. Something must be done in the world of agriculture to prevent this, and even more seriously, to prevent mass starvation when humans reach or exceed their carrying capacity. So, what can be done?

Related article:  8 pressing questions about GMOs, human health and the environment

The ability of CRISPR gene editing in crops has resulted in a boom in the study and production of modified foods. Experts estimate that we’ll be eating CRISPR-modified foods within 5-10 years.

How CRISPR is being used: To improve crop yields in rice, a staple food for a significant number of the world’s population, yet one that is overly susceptible to negative environmental factors….

Mutations in a subfamily of abscisic acid receptors in rice

What it is: Mutations in a family of genes involved in sensing abscisic acid, a phytochrome that affects plant growth and stress responses. A subset of mutations in specific groups of genes resulted in a 25-31% increased grain yield in 2 tests….

Read full, original article: CRISPR in Agriculture: An Era of Food Evolution

Share via
News on human & agricultural genetics and biotechnology delivered to your inbox.
Optional. Mail on special occasions.
Send this to a friend