CRISPR-Cas9 Used to Improve Black Rice in India

Researchers from ICAR-Indian Agricultural Research Institute and partners successfully used CRISPR-Cas9 to improve the plant architecture and yield of an indigenous aromatic black rice variety called Chakhao Amubi. The findings are published in the journal Rice.

Rice is a staple food consumed by over half of the world's population. However, indigenous black rice varieties from North-East India face major growth and development challenges, including tall stature, lodging, and low harvest yields. To address these problems, the research team used gene editing to fine-tune three genes involved in the plant architecture and yield of Chakhao Amubi.

Using CRISPR-Cas9, the team boosted the crop's resilience and overall yield by up to 7% while retaining the anthocyanin content, aroma, and good cooking quality of the black rice. This breakthrough shows how modern gene editing can upgrade high-value traditional crops, helping farmers grow sturdier, higher-yielding plants while preserving their cherished flavor and cultural heritage.

Read the open-access research article in Rice.