Gene editing could revolutionise agriculture, with some scientists promising healthier and more productive crops and animals, but will consumers want to eat them?

With the first gene edited crops recently approved for sale, Emily Thomas hears why this technology might be quicker, cheaper and more accurate than the older genetic engineering techniques that produced GMOs, and asks whether these differences could make it more acceptable to a deeply sceptical, even fearful public.

Contributors:

Jennifer Kuzma, North Carolina State University;

Hiroshi Ezura, University of Tsukuba and Sanatech Seed;

Neth Daño, ETC Group;

Philippe Dumont, Calyxt