Template:December Biotechnology article

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Golden rice is a variety of rice (Oryza sativa) produced through genetic modification to biosynthesise of the precursors of beta-carotene (pro-vitamin A) in the edible parts of rice. The scientific details of the rice were first published in Science in 2000.^[1] Golden rice was developed as a fortified food to be used in areas where there is a shortage of dietary Vitamin A. In 2005, a new variety called golden rice 2 was announced, it produces up to 23 times more beta-carotene than the original variety of golden rice.^[2] Neither variety is available for human consumption.

Although golden rice was developed as a humanitarian tool it has met with significant opposition from environmental and anti-globalization activists.