Plant genetics and breeding are at the heart of sustainable agriculture, food security, and biodiversity conservation. As global challenges such as climate change, population growth, and shifting ...

Lagoda, P.J.L. 2.1 Use of Tissue Culture and Mutation Induction to Improve Banana Production for Smallholders in Sri Lanka. In: Chapter 2: Case Studies in the Crop Sector of Biotechnologies at Work ...

As erratic rain and heat stress disrupt planting and harvests, Prof. Margaret Smith, plant breeding and genetics, believes hybrids, genetic diversity and adaptive management must work together to ...

Humans love to play with their food—in fact, we’ve been doing it for thousands of years. In this episode of Crash Course Botany, we explore how we’ve learned to manipulate plant genetics, from ...

James C. Schnable's pioneering genetics research got him recognized with the 2026 National Academy of Sciences Prize in Food ...

A ground-breaking twist to the CRISPR tool—aka "genetic scissors"—is being put to use to edit plant genomes by scientists from the Max Planck Institute of Molecular Plant Physiology, signaling a ...

Peaches, with their low genetic variability, stand in contrast to their diverse relative, the almond. While both are inter-compatible, producing fertile hybrids, almonds offer a rich source of new ...

Products derived from the cotton plant show up in many items that people use daily, including blue jeans, bedsheets, paper, candles, and peanut butter. In the United States, cotton is a $7 billion ...

VAN BUREN COUNTY, Mich. — West Michigan is entering its peak blueberry season, and with hundreds of growers across the region, the state consistently ranks among the top five blueberry-producing ...

Induction, rapid fixation and retention of mutations in vegetatively propagated banana. Joanna Jankowicz-Cieslak, Owen A. Huynh, Marta Brozynska, Joy Nakitandwe† and Bradley J. Till* Plant Breeding ...

In this episode, we’ll explore how we’ve created and used genetically modified organisms. Humans love to play with their food—in fact, we’ve been doing it for thousands of years. In this episode of ...