Ordinary plants struggle to grow in saline conditions while the modified plants thrive in the same conditions.
Professor Mark tester, leader of the research team
Salt might be great with popcorn and peanuts, but it’s not so good with soil. The U.N. estimates that the world loses at least three hectares of arable land every minute because of soil salinity. Most crops simply can’t cope with too much salt. Which is why a breakthrough by a team at the University of Adelaide in Australia could have a profound effect on the food supplies of our future: they’ve found a way to genetically modify plants to become more salt tolerant.
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