Saving Chocolate with CRISPR

Professor of MCB & Chemistry and HHMI Investigator Jennifer Doudna is overseeing a collaboration among the Innovative Genomics Institute at Berkeley and Mars Chocolate to apply CRISPR to cacao crops. As climate change warms and dries the rainforests where cacao plants thrive, researchers are looking for ways to produce crops that will better withstand environmental changes.


Credit: Myeong-Je Cho/Innovative Genomics Institute