Source: Food Ingredients First – 16 January 2023

Scientists at the University of Sheffield have discovered that genetically engineered rice with fewer stomata has better salt tolerance, allowing it to be grown in places it would otherwise fail. The findings have been published in the New Phytologist.

As concluded by the researchers, rice can be adapted to survive in environments that are becoming harsher due to climate change, which will help in tackling food insecurity around the globe.