Golden Rice

More Information On Golden Rice

Golden rice is a variety of Oryza sativa rice produced through genetic engineering to biosynthesize beta-carotene, a precursor of vitamin A, in the edible parts of rice.[1] The research was conducted with the goal of producing a fortified food to be grown and consumed in areas with a shortage of dietary vitamin A,[2] a deficiency which is estimated to kill 670,000 children under 5 each year.[3]

Golden rice differs from its parental strain by the addition of three beta-carotene biosynthesis genes. The scientific details of the rice were first published in Science in 2000,[1] the product of an eight-year project by Ingo Potrykus of the Swiss Federal Institute of Technology and Peter Beyer of the University of Freiburg. At the time of publication, golden rice was considered a significant breakthrough in biotechnology, as the researchers had engineered an entire biosynthetic pathway.

In 2005, a new variety called Golden Rice 2, which produces up to 23 times more beta-carotene than the original golden rice, was announced.[4] Although golden rice was developed as a humanitarian tool, it has met with significant opposition from environmental and anti-globalization activists.

Golden Rice has undergone two years of field testing in the Philippines.
Golden_Rice

 

Source: http://en.wikipedia.org/wiki/Golden_rice

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