Plant Molecular Biology (2005) 59:27–32 Springer 2005 DOI 10.1007/s11103-005-1224-4 Takuji Sasaki* and Baltazar Antonio Rice Genome Research Program, National Institute of Agrobiological Sciences, 1-2, Kannondai 2-chome, Tsukuba, Ibaraki, 305-8602, Japan (*author for correspondence; e-mail firstname.lastname@example.org) Introduction varieties with better tasting and eating quality. Several new varieties were highly favored for Rice is indisputably the only plant species that can cultivation due to high demand of the consumers. feed almost half of the world’s population. Since At present, one major variety ‘‘Koshihikari’’ is the beginning of its cultivation, it has attracted the cultivated in nearly 35% of the rice paddies in interest of farmers and breeders and has become Japan. It is also continuously being used as a one of the most widely studied plants. Rice parent cultivar for developing new varieties with breeding programs have focused mainly on better eating quality. This trend of developing increasing productivity, improving rice quality commercially viable cultivars tends to create and inducing tolerance to various environmental homogeneity of genetic background, which can stresses. However rapid population growth and be potentially dangerous particularly in possible decreasing resources for rice cultivation indicate cases of a new pathogen infestation (Bourke, the importance of developing innovative
Plant Molecular Biology – Springer Journals
Published: Jul 21, 2005
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