Friday, May 9, 2008 - 9:54 AM
Michael Wilkerson, writing on World Politics Review's blog, shares a rare bit of good global food news out of Chile. Scientists there have genetically engineered a new strain of rice that can be cooked with one fourth the amount of water. The discovery won't reduce the skyrocketing cost of rice but will dramatically reduce the water and fuel needed to cook it. With destabilizing food riots occurring more and more frequently, anything to give developing world consumers a break is welcome news.
Passport, FP’s flagship blog, brings you news and hidden angles on the biggest stories of the day, as well as insights and under-the-radar gems from around the world.
Read More
(0)
HIDE COMMENTS LOGIN OR REGISTER REPORT ABUSE