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Scientists urge senate to support CRISPR for agricultural innovation

By Farms.com

Georg Jander, a professor at the Boyce Thompson Institute, recently addressed the U.S. Senate Committee on Agriculture, Nutrition and Forestry, advocating for the support and funding of emerging agricultural technologies. His presentation, titled “The Next Agricultural Revolution - Targeted Gene Editing Using CRISPR,” showcased the revolutionary impact of CRISPR technology on farming.

Jander described CRISPR as initiating a “new green revolution” by allowing precise plant gene editing, a feat that was previously impossible. He explained how CRISPR enables the modification of crop genes to enhance desirable traits, suppress undesirable ones, and introduce new characteristics from different species.

Dan Jenkins from Pairwise and Emily Negrin from Inari joined Jander, sharing insights into how their companies are applying CRISPR gene editing to improve crops. They discussed practical applications, such as enhancing crop yield, resilience, and nutritional value, demonstrating the real-world benefits of CRISPR technology.

In his news release, Jander emphasized CRISPR’s potential to greatly enhance food security, agricultural sustainability, and crop durability. He stated, “CRISPR holds immense promise for boosting food security, enhancing agricultural sustainability, and increasing crop durability.”

The aim of the presentation was to educate policymakers on CRISPR’s crucial role in modern agriculture and to secure necessary support and funding for further research and development. Scientists believe that by leveraging CRISPR technology, they can address significant global challenges related to food security and sustainable farming practices.


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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.