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Cambridge scientists are growing a trial crop of GM barley to see if soil fungi can improve cereal production by using less fertiliser without...

• Trial crop was planted this spring

• Will absorb nitrogen from the soil

• Could be extended to other crops

Cambridge scientists are growing a trial crop of GM barley to see if soil fungi can improve cereal production by using less fertiliser without reducing yields.

The trial is being conducted by the Crop Science Centre, which is an alliance between Cambridge University and crop research organisation NIAB. The crop was planted this spring after receiving the go-ahead from Defra’s Advisory Committee on Releases to the Environment.

It will evaluate whether improving crop interactions with naturally occurring soil fungi can boost the way plants absorb water, soil nitrogen and phosphorous. If successful, the trial could pave the way for crops to be grown using less synthetic fertiliser.

While the use of synthetic fertilisers increases agricultural productivity, excessive applications can reduce biodiversity and generate greenhouse gas emissions, says crop science professor Giles Oldroyd (pictured below), who is leading the work.

‘Significant benefits’

“Working with natural and beneficial microbial associations in plants has the potential to replace or greatly reduce the need for inorganic fertilisers, with significant benefits for improving soil health while contributing to more sustainable and equitable approaches to food production.

“There is an urgent need for ecologically sound approaches to food production that can satisfy the demands of a growing global population while respecting limits on natural resources,” said Prof Oldroyd. 

“We believe biotechnology can be a valuable tool for expanding the options available to farmers around the world.”

The trial will evaluate a barley variety that has been genetically modified to boost expression levels of the NSP2 gene. This gene is naturally present in barley and boosting its expression enhances the crop’s existing capacity to engage with mycorrhizal fungi.

In addition, the trial will test varieties of barley that have been gene edited to suppress their interaction with arbuscular mycorrhizal fungi. This will allow scientists to better quantify how the microbes support plant development by assessing the full spectrum of interactions.

Nutritional content

They will measure yield and grain nutritional content in varieties with an enhanced capacity to engage the fungi and those in which it has been suppressed – while comparing both with a typical barley plant.

Prof Oldroyd said: “Barley has properties that make it an ideal crop for studying these interactions. 

“The ultimate goal is to understand whether this same approach can be used to enhance the capacity of other food crops to interact with soil fungi in ways that boost productivity without synthetic fertilisers.”

The trial will assess production under high and low phosphate conditions. It will also investigate additional potential benefits of the relationship with mycorrhizal fungi, such as protecting crops from pests and disease, said Prof Oldroyd.

The trial will follow the regulations that govern the planting of GM crops in the UK. Regular inspections during the trial will be carried out out by the Genetic Modification Inspectorate, which is part of the UK’s Animal and Plant Health Agency.