Brazil: Technique will help produce waxy starch cassava on a large scale

Published 2021년 8월 26일

Tridge summary

Researchers from Embrapa and partners have developed three methodologies for early identification of waxy starch in cassava clones, using molecular analysis and leaf analysis. Waxy starch has potential benefits for the food industry due to its lower water loss. The partnership aims to incorporate this trait into a national cassava variety, with potential for reducing crop area, optimizing breeding programs, and shortening the time for developing cassava cultivars. The research builds on previous identification of the waxy gene in corn by Ciat and has the potential to open up new market niches for cassava products.

Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.

Original content

- Embrapa and partners have developed three methodologies for early selection of cassava clones with waxy starch. - The goal is to produce a cassava variety with that special type of starch on a large scale, in Brazil. - Waxy starch reduces water loss after the product is finished, which adds quality and increases the frozen food's shelf life. - The study is part of Embrapa's cassava breeding and genetic improvement program. - Genomic and leaf analyses showed good results in the differentiation of waxy and non-waxy genes and generated scientific papers. - Ciat, Colombia, was the first entity responsible for the identification of the waxy gene. Partnership intends to incorporate this characteristic to a national variety. Studies by Embrapa and partners have developed three methodologies for early selection of cassava clones with waxy starch. That research is part of the company's effort to obtain a variety of cassava with this special type of starch that can be produced on a large ...

Source: Agropages