Production Of Golden Rice

Production Of Golden Rice, A Comprehensive Guide

How Golden Rice Can Help Fight Vitamin A Deficiency: A Comprehensive Guide

Vitamin A deficiency (VAD) is a serious public health problem that affects millions of people, especially children and pregnant women, in developing countries. VAD can cause blindness, increased susceptibility to infections, and increased risk of mortality. One of the potential solutions to this problem is Golden Rice, a genetically engineered variety of rice that contains beta-carotene, a precursor of vitamin A, in its grains.

What is Golden Rice and how is it produced?

Golden Rice is a result of biotechnology research that aims to improve the nutritional value of rice, the staple food for more than half of the world’s population. Rice normally produces beta-carotene in its leaves and stems, but not in its grains. Scientists used genetic engineering to introduce two genes from other organisms into rice: one from maize (corn) and one from a soil bacterium. These genes enable rice to produce beta-carotene in its endosperm, the edible part of the grain. The beta-carotene gives the rice a golden-yellow color, hence its name.

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What are the benefits of Golden Rice?

Golden Rice is intended to complement existing interventions against VAD, such as dietary diversification, supplementation, and fortification. Golden Rice can provide up to 50% of the recommended daily intake of vitamin A for children and adults, depending on the amount consumed and the level of beta-carotene in the rice. Golden Rice can also help reduce the cost and logistical challenges of delivering vitamin A supplements or fortified foods to remote and resource-poor areas. Moreover, Golden Rice can be grown and consumed like ordinary rice, without requiring any special cultivation practices or changes in consumer preferences.

What are the safety and regulatory aspects of Golden Rice?

Golden Rice has undergone rigorous safety assessments by various national and international authorities, such as the Food Standards Australia New Zealand (FSANZ), Health Canada, the US Food and Drug Administration (FDA), and the Philippine Department of Agriculture-Bureau of Plant Industry (DA-BPI). These assessments have confirmed that Golden Rice is as safe and nutritious as conventional rice, and does not pose any health or environmental risks. Golden Rice has also received positive opinions from scientific bodies such as the World Health Organization (WHO), the Food and Agriculture Organization (FAO), and the International Rice Research Institute (IRRI). Before Golden Rice can be released to farmers and consumers, it has to obtain approval from the relevant regulatory agencies in each country where it will be grown or imported.

The Rise of Golden Rice: A Potential Solution to Vitamin A Deficiency

Vitamin A deficiency (VAD) is a major public health problem that affects millions of people, especially in developing countries. VAD can cause blindness, increased susceptibility to infections, and increased risk of mortality. According to the World Health Organization, about 250 million preschool children are affected by VAD, and up to 500,000 children become blind each year due to this condition.

One of the possible solutions to VAD is golden rice, a genetically engineered variety of rice that contains beta-carotene, a precursor of vitamin A. Beta-carotene is what gives golden rice its distinctive yellow-orange color, hence its name. Golden rice was developed by scientists from the Swiss Federal Institute of Technology and the University of Freiburg, with the support of the Rockefeller Foundation and other partners. offers wholesale distributors and manufacturers a simple and economical way to grow their business online,

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How Golden Rice Works: The Science Behind the Innovation

Golden rice is produced by introducing two genes into the rice genome:

  • psy (phytoene synthase) from daffodil, which converts geranylgeranyl diphosphate (GGPP), a natural precursor in rice, into phytoene, the first step in the carotenoid biosynthesis pathway.
  • crtI (phytoene desaturase) from a soil bacterium, which converts phytoene into lycopene, the main carotenoid in tomatoes and watermelons.

Lycopene is then cyclized into beta-carotene by the rice’s own enzymes. Beta-carotene accumulates in the endosperm, the edible part of the rice grain.

The beta-carotene in golden rice is identical to the beta-carotene found in fruits and vegetables, and can be converted into vitamin A by the human body as needed. The amount of beta-carotene in golden rice can vary depending on the variety and growing conditions, but it can reach up to 37 micrograms per gram of dry weight, which is equivalent to about 6% of the recommended daily intake of vitamin A for an adult.

The Future of Golden Rice: Challenges and Opportunities

Golden rice has been undergoing field trials and regulatory assessments in several countries, such as the Philippines, Bangladesh, Indonesia, and Vietnam. The goal is to develop golden rice varieties that are adapted to local conditions and preferences, and that can provide sufficient amounts of beta-carotene to improve vitamin A status.

However, golden rice also faces some challenges and controversies, such as:

  • The safety and environmental impact of genetic engineering
  • The intellectual property rights and ownership of golden rice
  • The acceptance and adoption of golden rice by farmers and consumers
  • The ethical and social implications of using golden rice as a food aid or intervention
  • The potential effects of golden rice on biodiversity and traditional rice varieties

These issues require further research, dialogue, and communication among various stakeholders, such as scientists, regulators, policymakers, farmers, consumers, civil society groups, and media. Golden rice is not a silver bullet for VAD, but it can be a valuable complement to other existing strategies, such as dietary diversification, supplementation, fortification, and education.


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