Agriculture is at a crossroads. Plants are under attack from changing weather, drought, floods, heat waves, diseases and pests. At the same time, our population is growing and consumers are increasingly demanding food that is healthier for their families and the planet. This means we need to grow more food that is better for people and the environment using fewer resources.
CRISPR gene editing can create an improved plant that does not include DNA from a different species. CRISPR makes it possible to deliver nutritious plants that could occur in nature or be developed through conventional breeding, but faster and more efficiently.
Corteva Agriscience is a leader in the field of CRISPR for the development of agricultural products, specifically in row crops like corn, soybeans, sorghum and canola. We are committed to encouraging wide adoption of this technology in agriculture by enabling access to our CRISPR intellectual property rights for nonprofit organizations, academics, and commercial enterprises with the intent to help solve some of the world’s biggest food challenges.
Get answers to your questions about how CRISPR-produced seeds can help us grow healthy and nutritious food that is better for people and the environment.
Did You Know?
Universities and public research institutes all over the world are conducting research with CRISPR across a wide array of plant applications.
CRISPR helps our scientists develop innovative and sustainable solutions more quickly and accurately than with conventional plant breeding.
Right now, we are working toward bringing a next generation of Waxy Corn hybrids—our first product developed with CRISPR—to the U.S. market before the end of the decade, pending field trials and appropriate regulatory reviews.
Waxy Corn is used for industrial applications, such as bottle labels, and for food thickening agents, such as corn starch. Corteva’s CRISPR-produced Waxy Corn improves the yield of Waxy Corn hybrids to allow farmers and ingredient companies to use fewer resources – such as land – to produce the same amount of starch.