Climate change has been marking a huge impact on agriculture. Drought is getting worse, which means the agricultural lands are affected, resulting in the dropping numbers of yields.
To make agriculture resilient and sustainable, a university in Chile seeks for scientific solutions and studies the development of tomatoes and kiwis to produce more varieties that are tolerant to stress caused by drought and salinity.
The study focuses on the development of Poncho Negro, a Chilean variety of tomato that is highly resistant to salinity, and Hayward kiwis. It aims to increase the productivity and tolerance to salinity and drought of Hayward kiwi plants, a variety used as rootstock.
With the use of genetic engineering techniques, it will serve as a tool to generate new fruit varieties that will lead to sustainable and resilient agriculture. According to a professor and lead researcher, they aim to contribute to sustainable agriculture via biotechnology to improve fruit varieties of high economic value for the country.
The research also entails the dissemination of information regarding the effects of climate change, as well as the promotion of sustainable agriculture with the help of science and technology that will enhance the crop varieties and will help produce healthy food despite climate change.