Genetically modified rice are rice strains that have been genetically modified (also called genetic engineering). Rice plants have been modified to increase micronutrients such as vitamin A, accelerate photosynthesis, tolerate herbicides, resist pests, increase grain size, generate nutrients, flavors or produce human proteins.[1]
The natural movement of genes across species, often called horizontal gene transfer or lateral gene transfer, can also occur with rice through gene transfer mediated by natural vectors. Transgenic events between rice and Setaria millet have been identified.[2] The cultivation and use of genetically modified varieties of rice remains controversial and is not approved in some countries.
^Sharma & Sharma 2009.
^Diao, Freeling & Lisch 2006.
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