Genetically modified fruit is an alternative to tackle nutritional deficiencies in Uganda.
Uganda, a country where the lack of iron and vitamin A in food causes its inhabitants to suffer anaemia, as well as a 40% mortality rate in children and 30% in pregnant women, could find a solution to the lack of these nutrients by genetically modifying the fruit they eat.
Scientists from the National Organization of Agricultural Research in Uganda strive to benefit from the fact that the country is the world's biggest consumer of bananas to use this fruit as a means to provide most of the population with the nutrients they need.
By genetically modifying the properties of bananas it is possible to raise vitamin levels by 600%, and additionally, make them resistant to parasites which usually damage 60% of the crops.
"The best way to fight the population's nutritional deficiencies is through bioengineering," assures Andrew Kiggundu, researcher at the National Organization of Agricultural Research in Uganda.
Although the technique could end the food crisis in this African country, the resources available for laboratory work are insufficient. At least a million US dollars are needed to prevent crops from being attacked by Banana Xanthomonas Wilt, which causes the fruit to wither.
Nevertheless, if the bacteria threatening bananas were eliminated it would be possible to secure the food supply of up to 14 million people in Uganda.