Cotton is a vital crop that has played a significant role in human history for thousands of years. It has long been used as a raw material for clothing and warmth, but its seeds have often been overlooked due to the presence of gossypol, a toxic compound harmful to humans. For many years, cottonseeds were either discarded or processed to extract oil, with the leftover meal mainly used as animal feed.
Recently, scientists at Texas A&M University made a breakthrough by using genetic engineering to reduce the levels of gossypol in cottonseeds. They employed RNA interference (RNAi) technology to "silence" the gene responsible for gossypol production, resulting in a safer, edible version of cottonseed. This development opens up new possibilities, turning cottonseeds into a nutritious food source for people.
With over 80 countries cultivating cotton annually, around 44 million tons of cottonseeds are produced each year. After extracting the oil, the remaining residue can be further processed into protein-rich powder. In fact, 23% of cottonseeds consist of protein. According to Dr. Rasor, who leads the research, these genetically modified seeds could potentially meet the protein needs of 500 million people worldwide each year. This innovation not only improves food security but also adds value to a previously underutilized resource.
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