A Bayelsa-based scientist on Sunday advocated the use of emerging techniques that increases the shelf life of edible mushroom to tackle protein deficiency.
Mr
ThankGod Timipanipiri-Wood said in an interview that a recently developed genetic
technique which increases the shelf life of mushroom from three to 10 days
would transform the economic benefit of mushroom farmers.
Timipanipiri-Wood
said the method known as Clustered Regularly Interspaced Short Palindromic
Repeats and associated protein 9 (CRISPR-Cas9) improvesthe freshness of edible
mushroom by 80 per cent.