Biotech Enhanced Crops with Omega-3 Fatty Acids
July 21st, 2009 by admin
With expanding consciousness of healthy diets, and nutritionary security acquiring as much focus as food security, Indian researchers are now growing biotech-enhanced crops with Omega-3 fatty acids besides developing amended varieties of rice, rich in protein and iron. According to experts, to increase yields and heighten nutrition, improved rice varieties which have in-built insect protection, and are built up with high iron and zinc are being developed in India.
Also, researchers are growing nutritionally potent crops especially rice with Omega-3 fatty acids, they said. A team of researchers at Interactive Research School for Health Affairs (IRSHA ) of Bharathi Vidyapeeth University led by Dr Abhay Harsulkar are developing crops that produce Omega-3 fatty acids in their seeds and is acquitting research to derive plant-based sources of these acids.
Conception in plant biotechnology is the key to meet rising food needs by increasing crop productivity, and agricultural innovations are the only hope to enhance yield and nutritional value in food.
Modern biotechnology can also be used to slow down the process of spoilage so that fruit can ripen longer on the plant and then be transported to the consumer with a still reasonable shelf life. This alters the taste, texture and appearance of the fruit. More importantly, it could expand the market for farmers in developing countries due to the reduction in spoilage. However, there is sometimes a lack of understanding by researchers in developed countries about the actual needs of prospective beneficiaries in developing countries. For example, engineering soybeans to resist spoilage makes them less suitable for producing tempeh which is a significant source of protein that depends on fermentation. The use of modified soybeans results in a lumpy texture that is less palatable and less convenient when cooking.
“Our young growing nation needs more food, and yet demands more healthy food. Indian agriculture and plant research aspires to allow for more nutrition while consuming less food,” P Ranjekar, Director of Research, Bharati Vidyapeeth University said.
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