Using cassava to address vitamin A deficiency

Cassava is an important food source in many poverty-stricken regions of the world, including sub-Saharan Africa, but the low levels of micronutrients in commercial varieties do little to address hidden hunger. New research shows that a single, naturally arising change in one gene leads to high provitamin A levels in cassava roots and opens the door to addressing vitamin A deficiency via biofortified cassava.

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