The global chocolate supply faces severe threats from rising temperatures, shifting weather, and black pod rot &mdash; a fungal disease that destroys up to 30 per cent of<a href="https://www.mid-day.com/mumbai-guide/things-to-do/article/a-new-menu-in-mumbai-gives-cacao-a-desi-twist-and-heres-all-you-need-to-know-about-it-23648228" target="_blank" rel="none noopener"> cacao pods</a> and kills 10 per cent of trees annually.&nbsp;
Because traditional breeding takes decades, protecting crops has proven difficult. However, researchers have made a breakthrough using modern biotechnology.&nbsp;
By modifying just two DNA letters in cacao, scientists reduced disease severity by about 42 per cent under greenhouse conditions, offering a promising new path toward climate-resilient harvests.
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Scientists have reduced black pod rot severity in cacao by 42 per cent through DNA editing, offering hope for climate-resilient crops and chocolate supplies

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However, researchers have made a breakthrough using modern biotechnology.

Scientists edit two DNA letters in cacao to reduce fungal disease damage by 42 per cent

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Home / News / World News / Article / Scientists edit two DNA letters in cacao to reduce fungal disease damage by 42 per cent