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Race is on to find ways to be able to produce enough
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JOHANNESBURG (IRIN) - As temperatures soar and droughts
increase in frequency, scientists around the world are working to create food
crops tolerant of extreme temperatures - often an expensive and laborious
process. But a cheaper and quicker alternative could be in sight, new research
suggests.
Fungi
and other microbes could enable food crops like maize, wheat and rice to grow
in high temperatures and salty soils, and even withstand erratic rainfall, say
microbiologists, who have begun to look at the relationship between plants and
micro-organisms for clues to their mutual survival through thousands of years
of climate change.
Making
food crops tolerant to climatic stresses could be as simple as coating seeds
with micro-organisms that can confer desired traits.
A
matter of urgency
Helping
food crops weather climate change is a matter of urgency, said experts from 15
research centres of the Consultative Group on International Agricultural
Research’s (CGIAR) Research Programme on Climate Change, Agriculture and Food
Security. The programme had been asked by the UN to summarize the effects of
climate change on 22 of the most important agriculture crops, from staple
cereals to potatoes, lentils and commercial fruit crops like bananas.
Time
is of the essence, as droughts have already become more frequent and rainfall
more erratic in various parts of the world. By 2050, climate change could cause
irrigated wheat yields in developing countries to fall by 13 percent, says a
CGIAR review by senior scientist Philip Thornton. Irrigated rice yield could
fall by as much as 15 percent. In Africa, many
farmers of maize could lose 10 to 20 percent of their yields.
We
have always thought that plants had learned to adapt to climatic stresses like
high temperatures and drought, but now we find that microbiomes [communities of
microbes] within plants have conferred traits on them to be able to withstand
the stressSome temperature-tolerant new crops are already being grown in Asia, developed
by subjecting grain plants to stresses such as drought conditions, then
isolating genes from those that survive. But this kind of conventional breeding
is long-drawn process, often taking 10 to 15 years to develop a successful crop
variant. It is widely used because many Asian and African countries do not
accept genetically modified (GM) products.
Micro-organisms
could provide a faster option.
Microbiomes
aid survival
"We
have always thought that plants had learned to adapt to climatic stresses like
high temperatures and drought, but now we find that microbiomes [communities of
microbes] within plants have conferred traits on them to be able to withstand
the stress," said Rusty Rodriguez, a microbiologist affiliated with the
University of Washington, who recently established his own non-profit
organization (Symbiogenics) to conduct more research into the plant-microbe
symbiosis.
Human
and plant life is intertwined with that of micro-organisms. A human body
contains more bacteria than human cells; in several studies published this year,
members of the Human Microbiome Project reported that microbes "contribute
more genes responsible for human survival" than humans themselves.
The
new plant studies show that microbiomes are similarly crucial in the plant
world.
Scientific
American reported in 2010 that Mary Lucero, a molecular biologist at the US
Department of Agriculture, had found fungi could help plants capture more
nitrogen from the atmosphere, reducing the need to apply chemical fertilizers.
More
recently, Rodriguez and his team have shown how a certain fungus, when
introduced to the seeds of maize, wheat, tomatoes, watermelons and other plants,
enabled those plants to withstand more than 50-degree Celsius temperatures.
‘Results
within a year’
Rodriguez
says he took fungi from plants near the hot springs
in the US’s Yellowstone National Park. The stress tolerance
traits are only found in microbes found in those conditions; the same fungus
isolated from a non-stressed condition do not have those traits. His teams have
also undertaken missions to collect fungi from extreme conditions in the
Antarctic, Mount Everest in the Himalayas and the Great
Basin Desert in the US.
Rodriguez
said he and his team could likely find similar microbes in any part of the
world - for instance, in the Sahel - and
conduct trials within the region to isolate the useful microbes. "We could
have results within a year," he said.
He
has already conducted trials in the US with maize and rice, and found
that yields can grow up to 10 percent in the case of rice in cold temperatures,
and up to 80 percent in the case of maize in high temperatures. The team is
awaiting the results of a trial in which maize was grown during the worst
drought to hit the US
in decades.
He
has also isolated a virus in the fungus that makes plants even more resilient
to heat.
The
plan is to keep the costs of providing the technology to farmers very low.
"Corn in the US
is sold in 42lbs [about 20 kg] bags. We want to keep the cost of coating the
seeds with microbes to under US$20 [per bag]," said Rodriguez
Another
peer-reviewed study has shown that certain fungi can make rice plants more
tolerant to drought, salt and even cold while reducing water consumption by 20
to 30 percent. Salt tolerance is a sought-after trait in regions affected by
rising sea-levels and storm surges that cause saltwater intrusion, such as the
rice-growing regions of Bangladesh
and Vietnam.
Rodriguez
said he and others are looking for opportunities and funding to conduct trials
in Africa, where this technology is
desperately needed.
This
point was also made by CGIAR’s Thornton
in his paper Recalibrating Food Production in the Developing World: Global
Warming Will Change More Than Just the Climate, which explores the complexities
of climate change’s impact on crops. Some crops might be able to withstand high
temperature but could be sensitive to changes in rainfall. "Other crops
can tolerate seasonal flooding but are susceptible to new or increased levels
of pests and diseases brought on by high temperatures."
A
variety of changes must take place, including changes to the mix of crops being
grown, Thornton
said in an email to IRIN. Research can help by "showing farmers not only
how to grow new crops but also how to utilize them in different ways (e.g., different
ways of preparing and cooking cassava). The socio-cultural aspects may be
difficult to deal with, but through a combination of market forces (changes in
relative prices of staples) and time, diets may change slowly,” he said.
Circumventing
controversy?
Meanwhile,
other researchers are exploring the use of GM to increase crop resilience. But
the safety of GM has been heatedly debated, with many activist groups, governments
and regulatory bodies calling for products containing GM ingredients to carry
special labels.
The
American Association for the Advancement of Science has recently come out
against labelling requirements. “These efforts are not driven by evidence that
GM foods are actually dangerous. Indeed, the science is quite clear: crop
improvement by the modern molecular techniques of biotechnology is safe.”
The
microbiome studies might offer a way to circumvent these controversies, offering
faster and cheaper solutions without the patina of “mad science” often
attributed to GM products. The journal New Scientist reported this year that, unlike
genetic engineering, which takes years to induce plants to switch various
metabolic pathways to become more drought-tolerant, fungi can activate "them
all in one go."