Loss of a microRNA molecule boosts rice production

The wild rice consumed by our Neolithic ancestors was very different from the domesticated rice eaten today. Although it is unclear when humans first started farming rice, the oldest paddy fields—in the lower Yangzi River ...

Genetic engineering tool generates antioxidant-rich purple rice

Researchers in China have developed a genetic engineering approach capable of delivering many genes at once and used it to make rice endosperm—seed tissue that provides nutrients to the developing plant embryo—produce ...

The part of rice we don't eat may be highly nutritious

Rice bran, the outer covering of the rice grain, has high nutritional value and is a rich source of proteins, fats, minerals and micronutrients such as B vitamins, according to a study published in the open access journal ...

Improving half the world's diet

The humble rice grain is the staple food for billions of people throughout the developing world, but there is little nutritional value in the grain beyond providing carbohydrates for energy.

Public rice genomic resources are boon for breeders

A Cornell-led international team of researchers has launched a set of open-access genomic resources that will greatly accelerate the ability of geneticists and breeders to link genes to important traits in rice.

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