Ultra-low gossypol cottonseed takes next step toward humanitarian use

Texas A&M University System and Uzbekistan sign agreement for commercial release of trait
  • COTTON SEED The value of cottonseed could be improved with the partnership between The Texas A&M University System and Uzbekistan’s Center of Genetics and Bioinformatics at the Academy of Sciences, which is the next step toward commercial adoption of food-ingredient cottonseed. | BETH MCCLOSKY/TEXAS A&M AGRILIFE
    COTTON SEED The value of cottonseed could be improved with the partnership between The Texas A&M University System and Uzbekistan’s Center of Genetics and Bioinformatics at the Academy of Sciences, which is the next step toward commercial adoption of food-ingredient cottonseed. | BETH MCCLOSKY/TEXAS A&M AGRILIFE
  • FUTURE FOOD Once the cotton fibers are stripped from the cotton boll, the seeds are left and have been primarily used by the dairy industry. In the future, ultra-low gossypol cottonseed could become a food ingredient after further processing. | MICHAEL MILLER/TEXAS A&M AGRILIFE
    FUTURE FOOD Once the cotton fibers are stripped from the cotton boll, the seeds are left and have been primarily used by the dairy industry. In the future, ultra-low gossypol cottonseed could become a food ingredient after further processing. | MICHAEL MILLER/TEXAS A&M AGRILIFE

    Texas A&M AgriLife Research has reached a major milestone in increasing the value of cotton, marking the initial step toward commercial adoption of food-ingredient cottonseed. This innovative development was led by Keerti Rathore, Ph.D., AgriLife Research plant biotechnologist in the Texas A&M Department of Soil and Crop Sciences.

    The value of cottonseed could be improved with the partnersh…