Month: October 2018

Today, virtually everything we eat is produced from seeds that have been genetically altered in some manner. If we’re going to feed the growing population without further destroying the environment, then we’re going to have to get comfortable with the idea of eating modified crops. By the year 2100, the Earth’s population is expected to… Continue reading The biggest hurdle genetically engineered food faces isn’t science—it’s us

Scientists have identified regions in the wheat genome responsible for concentration of zinc in wheat grain. They have also identified candidate genes involved in zinc concentration in wheat. The findings can potentially help in developing wheat varieties with enhanced levels of the micronutrient, scientists said. Researchers have found 39 new molecular markers and two genome… Continue reading Scientists find genomic segments that decide zinc density in wheat

Gene editing could restore flavour to mass-produced tomatoes.Credit: Viktor Drachev/TASS/Getty The world produces some 800 billion tomatoes each year — but how many of them are worth eating? Thousands of years of breeding have produced a fruit that often suits farmers and sellers more than consumers. Vines now grow in an orderly fashion, and produce… Continue reading Super-tomato shows what plant scientists can do