How can we increase the nutritional value of GMO-rice whilst cutting greenhouse emissions?

21/09/2015 - 3 minutes

New GMO rice variety has an increased starch content coupled with low greenhouse gas emissions. By making these GM rices more eco-friendly as well as improving their nutritional value, this research could potentially sway the public and political stigma against this life-altering technology, in the mission to save millions.

As we all know, grains such as Golden Rice has had a colorful history, with its potential philanthropic application (essentially ‘fixing’ nutrition deficiencies from famine) being barraged by political restrictions. This has been incredibly frustrating for pro-GMO and Aid relief organisations, and it has become a case of global-research focus to improve the public opinion of GMOs and to get them out in the field to the people who could really benefit from their growth.

Rice is a cereal grain from the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice), and is the third major worldwide production after sugarcane and corn. Furthermore, it is well known that rice cultivation dependent on flooding of fields (or ‘paddies’) which causes methane release into the atmosphere by an anaerobic fermentation process from methanogenic microbes.

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