Belgian researchers develop chicory without bitter substances

Posted: 27/01/2022 Save as favorite Belgian researchers affiliated with Ghent University, the Flemish Institute for Biotechnology and the research institute ILVO have succeeded in developing varieties of chicory and chicory that contain hardly any bitter substances. They did this by switching off only those genes that control the production of bitter substances in the plants using CRISPR/Cas9 technology. The research also offers perspective for the breeding of other vegetables such as Brussels sprouts and endive. It will take some time before the less bitter chicory is available to consumers. First, it must be further investigated whether the identified genes also have other functions. In addition, the developed product lines of the crops need to be expanded even further. In 2018, the European Court of Justice also ruled that CRISPR/Cas9 modified plants fall under the same strict legislation as genetically modified organisms. Nevertheless, the researchers see the result achieved ...