19Role of Genome Engineering for the Development of Resistant Starch‐Rich, Allergen‐Free and Processing Quality Improved Cereal Crops
Anuradha Singh1, Amit Yadav2, Joy K. Roy3, and Kaushal Kumar Bhati4
1 French Associates Institute for Agriculture and Biotechnology of Drylands (FAAB), Ben‐Gurion University of the Negev, Sede Boqer Campus, Sede Boqer, Israel
2 Zuckerberg Institute for Water Research (ZIWR), Ben‐Gurion University of the Negev, Israel
3 National Agri‐Food Biotechnology Institute (NABI), Mohali, Punjab, India
4 Louvain Institute of Biomolecular Sciences, Catholic University of Louvain, Louvain‐la‐Neuve, Belgium
19.1 Introduction
Cereals, including maize (Zea mays L.), wheat (Triticum aestivum L.), rice (Oryza sativa L.) and barley (Hordeum vulgare L.) constitute approximately 80–85% of energy crops for two‐thirds of the world's population. Global cereal production is secured at an all‐time high of 2714 million tonnes (MT), while its utilization is forecast for 2709MT in the year 2019/2020 (The Food and Agriculture Organization of the United Nations 2020). Based on production volumes, maize becomes one of the largest produced ...
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