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Название: Rice genetics 3
Автор: Khush G.S.
Rice is the principal food of nearly half of mankind and more than 90% of it is grown
in developing countries where problems of food supply are more acute. Over the last
30 yr, world rice production has more than doubled—from 257 million t to 534 million
t. This phenomenal increase can be attributed to the large-scale introduction of
improved rice varieties and technology developed at IRRI and national rice
improvement programs through the application of Mendelian genetics and conventional
These approaches to increasing rice production averted the large-scale famines
predicted by some experts. However, the specter of food shortages looms once again.
The annual rate of increase of rice production has slowed down to where it is lower
than the rate of increase of rice consumers. There are no new areas that can be used
for rice farming. Agricultural economists estimate that we will have to produce 70%
more rice by 2025 from less land with less labor, less water, and fewer chemicals.
New rice varieties that combine higher yield potential with excellent grain quality,
resistance to biotic and abiotic stresses, and input use efficiency are desperately needed.