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CRISPR-edited wheat resists humidity damage, could yield higher quality flour

| | August 22, 2019
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This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

Scientists have created a rain-resistant wheat variety using genome-editing technology, a breakthrough that could lead to the development of higher-quality flour.

The research team from the National Agriculture and Food Research Organization (NARO) and Okayama University said genome editing enabled them to develop the variety in just about a year.

It takes nearly 10 years to develop such a wheat species using conventional breeding …. The wheat used for the study is not a species currently sold on the market, but the team believes the method utilized could someday succeed in developing an edible variety resistant to rain.

Since wheat is native to arid zones, it is vulnerable to humidity. When it rains for a long period before harvest, the plants’ seeds often sprout on their ears, resulting in low-quality flour.

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Read full, original article: Rain-resistant wheat variety developed using genome editing

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