Researchers in California, USA, have developed a new type of genetically engineered corn with a carbohydrate content that is only one-half that of normal corn and a doubling of fat and protein content. If this type of experimental corn can enter commercial cultivation, it may be greatly favored by those who are pursuing a low-carbohydrate diet that does not welcome standard sweet corn. However, Daniel Gelley, the scientist responsible for the research, hopes that this kind of corn can improve the lack of protein in the diets of some residents in Africa and South America, and at the same time, it can also provide farmers who want to provide high-energy corn to their pigs or poultry. Provide benefits.
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