Scientists Engineer Heat-Resistant Potatoes to Combat Climate Change

Field trials show genetically modified potatoes yield 30% more under heat stress, offering hope for future food security.

Researchers from the University of Illinois and the University of Essex have developed genetically modified potatoes that can better withstand heatwaves caused by climate change.
The modified potatoes showed a 30% increase in tuber mass during field trials in Illinois by improving photosynthesis efficiency through the addition of two genes.
The study, published in the journal Global Change Biology, highlights the potential of genetic engineering to improve crop yields under heat stress without compromising nutritional quality.
Scientists emphasize the importance of multi-location field trials to confirm these results across diverse environmental conditions.
This breakthrough could help protect food security globally, particularly in regions most vulnerable to climate change, and safeguard staple crops for future generations.