"Rice grows like sorghum," a phrase once found in an elementary school textbook, is now becoming a reality in our city. Yesterday, the Rice Research Institute of Southwest University announced that they have successfully introduced sorghum genes into rice, resulting in the development of high-quality, high-yield transparent rice.
The breakthrough came from the Sorghum Leaf Extract Gene project. Last afternoon, He Guanghua, an expert at the institute, revealed that the team had spent over ten years working on transferring sorghum genes into rice. The results were impressive: just ten days ago, a group of experts from within and outside the city evaluated the progress and unanimously agreed that the achievement has reached international advanced standards.
According to Professor He, the researchers used centrifuges and other instruments along with molecular techniques to extract sorghum genes from the leaves. These genes were then inserted into rice stems or pollen tubes. Eventually, the mutated gene entered the rice ovary, leading to the formation of rice ears. These special rice ears produced large, plump grains, with up to 250 grains per ear. When sown again, the resulting rice showed strong drought resistance—thanks to the traits inherited from sorghum.
The transparent rice produced by this mutation not only looks unique but also tastes excellent when cooked. It has already been approved by the national authorities as second-class quality rice.
Now, this transparent rice, known as "Mi Mingqiu," is making its way onto dining tables. Professor He mentioned that the city has invested over 3 million yuan in research funding to develop this variety. Currently, it is being widely promoted across the city. By next autumn, residents of the main urban area will be able to enjoy this premium rice. Over the past two years, the rice has undergone extensive testing, and its quality has proven stable. Professor He also noted that the yield increase is significant—about 700 kilograms per mu, compared to the usual 600 kilograms. While the price of this high-quality rice is expected to be slightly higher than regular rice, its superior taste and resilience make it a promising option for farmers and consumers alike.
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