From international innovations such as mushrooms that do not darken and high-yield rice to developments already advancing in Chile, biotechnology is transforming the way we produce and consume food, opening a strategic opportunity for the country. Genetic editing is no longer a promise but a reality that is leading to better foods in various markets around the world. In a context of climate change and increasing pressure for food security, this technology is advancing rapidly and presents a concrete opportunity for Chile to position itself in the development of more productive, sustainable, and nutritionally superior agricultural solutions.
Unlike traditional methods of obtaining new plant varieties, genetic editing allows for precise changes in the DNA of plants without introducing external genetic material, reducing timeframes and accelerating processes that previously could take decades to just 2 or 3 years, focusing on solving specific problems within the food system. The conversation about the future of food is no longer solely centered on fertilizers, irrigation, or agronomic management. Today, innovation is advancing from biotechnology, where genetic editing enables the development of products that address specific issues faced by farmers, consumers, and the environment, allowing us to adapt to these challenges.
An example of this is the development of mushrooms that do not darken after being cut, thanks to the inactivation of the gene responsible for browning. This advancement not only improves the product's shelf life but also significantly reduces food waste. In the United States, this type of biotechnological innovation already has regulatory signals that facilitate its market entry, as it is not considered a Genetically Modified Organism (GMO) due to the absence of DNA from another organism and because the genetic editing itself could occur spontaneously in nature.
The trend is also resonating in Chile. Local initiatives have progressed in developing potatoes that do not oxidize, demonstrating that these solutions are not a distant promise but a reality applicable in the short term. Globally, genetic editing is also driving developments with a direct impact on food security.
Wheat has been obtained with significant reductions in components associated with celiac response, which could open new …
“What we are witnessing is a paradigm shift. Genetic editing allows for solving specific problems in agriculture and food more precisely and efficiently, with considerably lower time and costs than other strategies. It is not just about scientific innovation but a key tool for food security and sustainability,” says Dr.
Miguel Ángel Sánchez, executive director of ChileBio. The advancement of these developments internationally not only demonstrates the potential of the technology but also fosters competition among countries to lead its adoption. Globally, progress is being made rapidly, presenting a clear challenge: the discussion is no longer whether these technologies will be implemented, but which countries will lead their adoption.
In this context, Chile has scientific capabilities, agricultural experience, and conditions to strategically position itself, highlighting that it is already considered a hub for biotechnological seeds of global interest. Thus, the question is no longer whether these foods will reach the market, but under what conditions and how Chile will position itself as a relevant player in this area.