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Tecnológico de Monterrey, through its FEMSA Biotechnology Center, has developed a nutraceutical variety of corn aimed at addressing global food challenges and enhancing public health. This initiative, led by Dr. Silverio GarcÃa-Lara, focuses on improving the nutritional profile of corn by increasing its protein, fatty acid, and carbohydrate content, while also incorporating antioxidant compounds that may help prevent chronic conditions such as diabetes, obesity, and hypertension.
Unlike genetically modified approaches, the research team relies on traditional crossbreeding techniques, utilizing Mexico’s extensive native corn genetic diversity to enhance the grain’s nutritional value naturally. Collaboration with institutions such as CIMMYT and INIFAP has played a key role in advancing the project.
Consumers may find this development appealing due to its potential to provide a healthier dietary option without the use of GMOs while also aligning with growing concerns about food security and sustainable agriculture.
Image Credit: Freepik
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