Cottonseed is usually considered inedible as it contains a gene\u00a0that produces a toxin called gossypol. However, an Indian scientist\u00a0Dr. Keerti Rathore has managed to make cottonseed edible by muting that particular gene after nearly two decades of research.<\/p>\n
To illustrate the significance of this research and its potential, let\u2019s do some quick math. Considering how the world produces 48.5 million tons of cotton each year, and each pound of cotton fiber produces 1.6 pounds of cottonseed, Rathore\u2019s edible innovation could result in roughly 155 billion pounds of edible cottonseed annually, which would have a tremendous impact in the fight against world hunger and malnutrition.<\/p>\n
Recently, Dr Rathore’s\u00a0work in growing edible cotton seeds was approved for commercialization by the U.S. Department of Agriculture\u2019s Animal and Plant Health Inspection Service.\u00a0Being naturally high in protein, the plant is expected to be beneficial for individuals living in countries where the diet is primarily low-protein, plant-based diets. The seed could be ground into a flour and implemented into various recipes and cuisines, all while remaining low in cost and incredibly abundant in supply.<\/p>\n