Finally, Some Good News About Food

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As far as I can tell it hasn’t hit the English-speaking media yet, but researchers in Chile announced this week (warning: links in Spanish) the discovery of a new genetically engineered variety of rice that can be cooked with 1/4 the amount of water needed for normal rice. Here’s the official University of Santiago release, reviewing the new strain of rice and also the crush of press interest since the first reports on Monday. The project was cosponsored by Chile’s governmental Foundation for Agricultural Innovation, which is sponsoring a number of other projects to help increase Chile’s agricultural output. In […]

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