One of the biggest challenges to reducing hunger and undernutrition around the world is to produce foods that provide not only enough calories but also make enough necessary nutrients widely available. New research finds that, over the next 30 years, climate change and increasing carbon dioxide (CO2) could significantly reduce …
Researchers from ETH Zurich led by Navreet Bhullar from the Institute of Molecular Plant Biology have genetically modified (GM) one of the most commonly grown varieties of rice. The ETH researchers developed rice lines with iron increases equaling more than 90% of the recommended iron content and up to 170% …
The high-iron beans are a special type of conventionally bred biofortified beans that contain high levels of iron and zinc. Biofortification enhances the nutritional value of staple food crops by increasing the density of vitamins and minerals in a crop through either conventional plant breeding, agronomic practices or biotechnology. Examples …
Scientists at the National Crop Resources Research Institute (NaCRRI) in Namulonge have successfully bred bean varieties rich in iron and zinc. Read …
Researchers from the John Innes Centre (JIC) have developed a variety of wheat that has high levels of iron. This new biofortified variety could help decrease the number of people with iron deficiency around the world.
Wheat contains iron in parts that are removed before milling. With the use of the …
This blog discusses the importance for health of iron in diets, and strategies for improving the nutritional status of target populations. Although not directly to do with plant genetics, it highlights many of the challenges facing plant scientists.
The common bean, Phaseolus vulgaris
Don’t spill your beans
The common bean, Phaseolus vulgaris, native to an area between …