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It's spreading around the world more and more attention to selection of foods that end up on the table. Because of the exponential growth of food allergies and intolerances, of less and less water availability in agriculture linked to climate change and mainly because of spread of plant diseases and insect increasingly aggressive and resistant to pesticides, there is urgent need for more resistant varieties.
Without having to recourse to GMOs, the answer is represented by the old varieties. These have innate characteristics that make them resistant to many diseases, insects and drought, allowing a crop that savings in water and pesticides in favor of healthier digestible and tasty fruits. The research in biotechnology aspire to genetically select these varieties to strengthen the modern crops. Although it seems an ambitious project, the recovery of old varieties is already started: just think of cereal varieties such as Khorasan wheat, Saragolla wheat and Monococo einkorn to name a few.
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