Scientist new rice variety with starchier grains

Contrary to popular belief, the label GMO does not always mean “evil” or “bad for you”.

This new strain of rice offers many advantages. Researchers from China, Sweden, and the United States, however, have taken a different, more controversial approach: A genetic “tweak”, as Scientific American puts, affecting the way rice plants store energy, which would reduce their greenhouse gas emissions.]. As per some scientists, reducing methane emissions that occur in flooded rice paddies as methane-producing bacteria thriving on the carbohydrates secreted by rice roots in the oxygen-free soils is a big concern.

Rice is considered very important to one’s table. Numerous scientists report that these emissions must be reduced. Unfortunately, because this is genetically-modified (GM) rice, the learned group expects an uphill battle getting permission for the commercial farming of this new, “greener” rice.

In studies, the gene transfer resulted in rice with smaller root systems and starchier grain, and the methane produced was 10 percent of the methane produced in growing conventional rice.

That is exactly why ecologist Chuanxin Sun, the writer of a given new research study found in the Nature Journal, made a decision to squeeze in a only reproduction element gene from just about directly into the rice drain. “The [GMO] rice may counteract the acceleration”. Despite the GE variety’s potential to reduce a host of illnesses associated with low beta-carotene intake, which leads to Vitamin A deficiencies, in developing nations, and being recognized as safe to human health and the environment, the project has been stalled due to opposition to GE foods. But field research of the rice has occurred in China.