Since its inception a decade ago, CRISPR–Cas9 genome editing has become a tool of choice for plant bioengineers. Researchers have successfully used it to develop non-browning mushrooms, drought-tolerant soybeans and a host of other creative traits in plants. Many have received a green light from US regulators. But before Sanatech’s tomato, no CRISPR-edited food crops were known to have been commercialized.
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