Centuries ago, ears of corn were less than an inch long and only produced about ten hard kernels that tasted like dry, raw potatoes. The corn we grow and eat today is 100 times larger, with about 800 sweet and juicy kernels. The evolution from a tiny, tasteless crop to a flavorful food staple is the work of plant geneticists. By selectively breeding crops based on desirable qualities – such as yield, flavor, size and nutrient value – plant geneticists improve and create new varieties of crops and plants.
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