Crispr: Why gene editing is the next food revolution

Zachary Lippman advanced the selective breeding process of tomatoes with a little nip and tuck of the plant’s own DNA, and now the “edited” plant is about to bear fruit in the field. “There’s a long way to go, but what we have able to do in the last four or five years is unbelievable,” says Lippman, a professor of genetics at Cold Spring Harbor Laboratory. “It’s science fiction.” He created the plants using gene editing, a technology—based on a natural process—that allows researchers to cut out certain bits of DNA in order to control traits. The cell’s genetic structure then repairs itself automatically, minus the targeted gene. His tomatoes are now programmed to produce double the number of branches and, as a result, twice the tomatoes. Read full National Geograhic article