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?
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.
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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
