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Rice pp 508–527Cite as

Biotechnology in the Nutritional Improvement of Rice

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Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 14))

Abstract

Nutritional considerations in biotechnology have arisen with the insertion of a synthetic, nutritionally balanced protein gene in potato (Jaynes et al. 1986). Soon, important staple food crops such as potato and wheat can be nutritionally improved by the use of biotechnology (Bajaj 1987, 1990). Techniques such as recombinant DNA and protoplast fusion have been found to be effective in a number of cereals (Cocking and Davey 1987). The transgenic plants obtained by biotechnological methods reveal the molecular organization in plants (Schell 1987) which can be put to effective use in their nutritional improvement. Rice, being the staple food crop of half the world’s population, can derive the maximum nutritional advantage through the utilization of current knowledge on the location of its genes and the cultivation of entire plants from protoplasts. The benefits of such improvement are likely to result in the improvement of the nutritional status of populations most in need.

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  1. Satinder Bajaj (Joint Director (Child Development), Director)

    Present address: Lady Irwin College, Sikandra Road, New Delhi, India

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  1. National Institute of Public Cooperation and Child Development, 5, Siri Institutional Area, Hauz Khas, New Delhi, 110 016, India

    Satinder Bajaj (Joint Director (Child Development), Director)

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  1. A-137 New Friends Colony, 110065, New Delhi, India

    Y. P. S. Bajaj

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Bajaj, S. (1991). Biotechnology in the Nutritional Improvement of Rice. In: Bajaj, Y.P.S. (eds) Rice. Biotechnology in Agriculture and Forestry, vol 14. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-83986-3_33

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  • DOI: https://doi.org/10.1007/978-3-642-83986-3_33

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