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Crops biofortified to increase their vitamin content, addressing micronutrient deficiencies in diets dependent on staple crops.

Plants that have been genetically engineered using genes from the same species or a closely related one, which may have fewer regulatory hurdles and higher public acceptance.

The practice of using a small tissue sample from a plant to grow large numbers of new plants, which ensures uniformity and disease-free propagation of crops.

Rice varieties improved to withstand flooding, enabling crops to survive prolonged submergence, which can lead to significantly reduced yield losses in flood-prone areas.

Soybean varieties engineered to tolerate specific herbicides, simplifying weed management and potentially increasing soybean yields.

Genetic modifications that delay fruit ripening, allowing for extended shelf life and reducing food waste during transportation and storage.

A technique where the top part of one plant is grown on the root system of another that is resistant to certain soil-borne pests or diseases, improving overall plant health and yield.

Crops genetically modified or selected to survive in dry conditions, which can stabilize yields under drought stress and reduce reliance on irrigation.

Crops genetic improved or engineered to resist pests and diseases, thereby reducing crop losses, lowering pesticide use and increasing yield.

The improved or increased function of any biological quality in a hybrid offspring, resulting in increased yield, resistance to diseases, and faster growth.

A biological process in which RNA molecules inhibit gene expression, used to silence undesirable traits in crops, such as susceptibility to diseases or production of anti-nutritional factors.

Crops improved to utilize available nitrogen more efficiently, which can decrease the need for nitrogen-based fertilizers, thus reducing environmental impact and production costs.

Conservation of a wide range of genetic variations in crop plants, which is essential for improving traits and ensuring food security against pests, diseases, and climatic changes.

Crops bred or engineered to withstand variable and extreme weather conditions associated with climate change, helping to maintain consistent yield under environmental stress.

Crops engineered to grow in saline soils, a trait that can expand arable land and decrease yield loss from soil salinity.

Maize varieties with improved amino acid profiles providing better nutritional quality than conventional maize, which can be particularly beneficial in regions where maize is a major dietary staple.

Crops that have multiple beneficial traits introduced by genetic engineering, such as pest resistance and herbicide tolerance, to provide comprehensive benefits.

Crops genetically engineered to tolerate glyphosate, an herbicide, allowing farmers to control weeds without harming the crop, leading to decreased production costs.

Crops engineered to produce enzymes for industrial uses, which can add value to agricultural products and provide new markets for crops.

A precise method for making targeted changes to a crop's DNA sequence, leading to the ability to enhance traits such as drought tolerance or pest resistance. Has potential to vastly accelerate crop improvement.

Crops bred for significantly higher production per unit area, effectively raising food supply and farmers' incomes.

Rice genetically modified to produce beta-carotene, a precursor of vitamin A, aiming to reduce vitamin A deficiency in populations dependent on rice as a staple food.

Genetically engineered crops that produce Bt toxin to control insect pests, reducing the need for chemical insecticides and increasing yield and farmer profit.

Crops genetically engineered for the ability to degrade certain pesticides, therefore, reducing the environmental impacts of agriculture.