This Rice Could Save a Million Kids a Year

GENETICALLY ENGINEERED CROPS could revolutionize farming. Protesters fear they could also destroy the ecosystem. You decide

  • Dr. Ingo Potrykus

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    Indeed, by the year 2020, the demand for grain, both for human consumption and for animal feed, is projected to go up by nearly half, while the amount of arable land available to satisfy that demand will not only grow much more slowly but also, in some areas, will probably dwindle. Add to that the need to conserve overstressed water resources and reduce the use of polluting chemicals, and the enormity of the challenge becomes apparent. In order to meet it, believes Gordon Conway, the agricultural ecologist who heads the Rockefeller Foundation, 21st century farmers will have to draw on every arrow in their agricultural quiver, including genetic engineering. And contrary to public perception, he says, those who have the least to lose and the most to gain are not well-fed Americans and Europeans but the hollow-bellied citizens of the developing world.


    It was in the late 1980s, after he became a full professor of plant science at the Swiss Federal Institute of Technology, that Ingo Potrykus started to think about using genetic engineering to improve the nutritional qualities of rice. He knew that of some 3 billion people who depend on rice as their major staple, around 10% risk some degree of vitamin-A deficiency and the health problems that result. The reason, some alleged, was an overreliance on rice ushered in by the green revolution. Whatever its cause, the result was distressing: these people were so poor that they ate a few bowls of rice a day and almost nothing more.

    The problem interested Potrykus for a number of reasons. For starters, he was attracted by the scientific challenge of transferring not just a single gene, as many had already done, but a group of genes that represented a key part of a biochemical pathway. He was also motivated by complex emotions, among them empathy. Potrykus knew more than most what it meant not to have enough to eat. As a child growing up in war-ravaged Germany, he and his brothers were often so desperately hungry that they ate what they could steal.

    Around 1990, Potrykus hooked up with Gary Toenniessen, director of food security for the Rockefeller Foundation. Toenniessen had identified the lack of beta-carotene in polished rice grains as an appropriate target for gene scientists like Potrykus to tackle because it lay beyond the ability of traditional plant breeding to address. For while rice, like other green plants, contains light-trapping beta-carotene in its external tissues, no plant in the entire Oryza genus--as far as anyone knew--produced beta-carotene in its endosperm (the starchy interior part of the rice grain that is all most people eat).

    It was at a Rockefeller-sponsored meeting that Potrykus met the University of Freiburg's Peter Beyer, an expert on the beta-carotene pathway in daffodils. By combining their expertise, the two scientists figured, they might be able to remedy this unfortunate oversight in nature. So in 1993, with some $100,000 in seed money from the Rockefeller Foundation, Potrykus and Beyer launched what turned into a seven-year, $2.6 million project, backed also by the Swiss government and the European Union. "I was in a privileged situation," reflects Potrykus, "because I was able to operate without industrial support. Only in that situation can you think of giving away your work free."

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