Editorial: Importance and Impacts of Genetics in Food Production

Kolawole Banwo^1*Isabel R. Gerhardt²Dalia Z. Al Omari^3,4

• ¹University of Ibadan, Ibadan, Nigeria
• ²Embrapa Agricultura Digital, Campinas, Brazil
• ³The Hashemite University, Az-Zarqa, Jordan
• ⁴The Hashemite University Faculty of Applied Medical Sciences, Az-Zarqa, Jordan

One clear example comes from Da Rosa et al., who reviewed soybean (Glycine max L. (Merr.) oil as the second most important vegetable oil with an output of 60.7 million tons after palm oil, categorizing soybean oil as the most widely consumed oil for human consumption. The authors reported soybean oil to be nutritional, with high functionality and flavour. Soybean oil possesses polyunsaturated fatty acids (PUFA) such as linoleic acid (LA) and α-linoleic acid (ALA), which are important for human health, such as cardiovascular protection and metabolic regulation. Genetic modification of soybean seeds during breeding, such as transgenes, RNA interference (RNAi), and gene editing, has been employed biotechnologically. These technologies enhanced crop productivity, conferred tolerance to stress (abiotic and biotic), stability, enabled the 39 meeting of market demand, and improved nutritional quality. development and the quality of meat. The authors reported that the Tibetan three-way crossbred 98 lambs possessed better growth performance than the Tibetan lambs at 5.5 months, which indicated 99 that the crossbred lambs benefited from the hybridization, thereby improving the growth potential. 100The carcass traits were greatly enhanced because of the crossbreeding. The study identified 101 significant fatty acids beneficial to humans, such as linoleic acids and α-linoleic acids. There was 102 a significant increase in essential amino acids.