Scientists in Japan are racing against time to save the country's most popular rice, Koshihikari, which has faced devastating effects from climate change, particularly extreme heat this past summer. Researchers at a Niigata Prefecture center have discovered a genetic trait in other rice varieties that can withstand increased temperatures and are working toward crossbreeding that trait into Koshihikari. The outcome will have significant implications for this beloved cultivar, which is crucial to local farmers and the economy.
Last year's record heat severely impacted Koshihikari rice, driving some farmers to despair as the scorching weather caused the rice grains to turn cloudy and brittle. Koshihikari's low heat tolerance rendered it particularly vulnerable, leading to a significant downturn for Niigata's agricultural output, where it remains the most valuable rice type. Rivals with stronger heat resistance were less affected and surpassed Koshihikari in agricultural viability, raising concerns about the future of the beloved rice.
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