We consume nearly 60 million pounds of chocolate around Valentine’s Day—but with the cacao tree threatened by pests, disease, and climate change, our truffles might be at risk. Innovature took a look at how biotechnology is working to save everyone’s favorite Valentine’s gifts.
But first, chocolate. West Africa produces 2/3 of the world’s cocoa—but one severe outbreak of fungal disease can wipe out an entire farm, reports Innovature, which is a problem not only for candy lovers but also, more importantly, for people’s livelihoods.
Gene editing can help. Scientists at Penn State University have developed a new variety of cacao that’s resistant to certain diseases, while other researchers are exploring how to make the trees better able to withstand climate change, too.
You don't bring me flowers anymore. Pests and disease threaten rose crops, but scientists are making progress on tweaking the popular Old Bush rose to be resistant to these challenges, and sweeter smelling, too.
But if your tastes are more champagne than chocolate, you can also thank biotech—because French researchers are developing hybrid grape varieties to better withstand temperature fluctuations, ensuring they maintain the essential flavor and acidity to make champagne.
Why it matters: Sure, everyone loves chocolate, champagne, and beautiful bouquets—but it’s bigger than the Hallmark holiday. With biotech, we can ensure the longevity and sustainability of our food supply and related jobs around the world. However, we must ensure this technology is not unnecessarily regulated, so these products can make it to the store shelves.
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