100,000 strains of rice used to grow in India, but a few high-yield hybrids, which have proved to be less hardy, have supplanted that rich diversity. Some farmers in Kerala are trying to revive traditional local strains, which are more resistant.
Companies are on the verge of selling lab-grown meat. The new products are touted as environmentally friendly, but is it what consumers want and where exactly are the lines when it comes to genetic engineering?
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