Viewpoint: Genetic tinkering is the future of food — and that’s a good thing

Over time, man has begun to change the phenotype of plants, identifying and selecting those with characteristics that are most useful for their food needs.

In this context, genetic variability and spontaneous mutations present in wild species have offered man great possibilities. Many of the varieties that we now define as “ancient” are the result of this artificial process.

At the moment fruit growing seems to be that part of agriculture further behind with respect to new technologies. “About fifty years ago,” explains Walter Guerra, deputy director of the Laimburg Experimentation Center… “We started with the mutations, then we moved on to the use of the transgenic technique, to then move on to cisgenics up to today genome editing…. They represent the future of genetic improvement , which will allow us to quickly obtain new varieties: for example, we could obtain plants that self-defend themselves from diseases and insects and capable of producing healthier and tastier fruits.”

…

“Think if we could have fruit and vegetables, which can also be produced in difficult areas, so rich in nutrients that with just one portion a day we could feed people. In this way, we could eliminate the hunger and malnutrition that alone contribute to nearly half of global child deaths. Planting one of these plants does not mean cultivating a monster but a plant that can improve our life and the life of future generations. This is the vision we must give ourselves.” 

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“I believe anyway,” concludes Guerra, “that traditional hybridization will remain for the time being and that new genetic improvement techniques can represent an excellent supplement. Then in the future we will see. Our research work allowed us to know several things and to start writing the instruction manual of the technique. We still have to work to focus on those parts that are not yet clear. I make a provocation: why make new varieties and not use old ones?”

[Editor’s note: This article was originally published in Italian and has been translated and edited for clarity.]

This is an excerpt. Read the original post here.