Agricultural Genetic and Microbiology

Microbiology and genetics offer the modification of a crop’s original biology to strengthen good but less dominant traits and eliminate non-beneficial traits. This process produces varieties that are environmentally resilient (e.g., drought resistant), disease resistant and early maturing with shorter gestation periods. Through this, the crop’s yield potentials are optimized to produce more with less inputs. Intensified yet environmentally safe food production methods are termed sustainable and are more likely to endure the test of time. Microbiology can also be applied to improve soil fertility by leveraging on soil biodiversity. Microorganisms can improve the nutrient content and can be used in food processing methods like fermentation which requires yeast.

The infusion of microbiology and genetics into agriculture however creates other threats like bioterrorism where malicious individuals take advantage of the technology to introduce harmful pathogens into food products. Continued research into the area is required to detect or forestall, and effectively manage any future occurrences. Tengrain Science is currently working in collaborative research spaces to promote agricultural genetics and microbiology.