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Here is just a short note on DNA for those of you who wish to know more: DNA Molecule - The double helix of the DNA is shown along with details of how the bases, sugars and phosphates connect to form the structure of the molecule. DNA is a double-stranded molecule twisted into a helix (think of a spiral staircase). Each spiraling strand, comprised of a sugar-phosphate backbone and attached bases, is connected to a complementary strand by non-covalent hydrogen bonding between paired bases. The bases are adenine (A), thymine (T), cytosine (C) and guanine (G).
A and T are connected by two hydrogen bonds. G and C are connected by three hydrogen bonds. Deoxyribonucleic acid (DNA) is a nucleic acid which carries genetic instructions for the biological development of all cellular forms of life and many viruses. DNA is sometimes referred to as the molecule of heredity as it is inherited and used to propagate traits. During reproduction, it is replicated and transmitted to offspring.
In those early days, the Spaghetti Tree swept the world, reaching the far corners of our planet. A small plantation is now being trialled on the Far Side of the Moon. This is not general knowledge because the American Government (at the time) did not release this information for fear of the insistence of other crops being trialled there as well. The Spaghetti Tree, is, of course, the perfect choice as a food crop that had already been DNA'd.
It wasn't long before scientists and agriculturalists were fiddling with the ST DNA strands to try to satisfy a multitude of needs for variation. The first remarkable trial was to cross it with a rice crop (that seemed a natural thing to do as a world staple food crop) that could be used and grown in third world countries, where the soil was poor and the ground was often frozen over.
A Puerto Rican, Pablo Diablo was the first scientist to successfully trial such a product and although others did experiment, they did so with little success. Pablo's method seemed to be exponential in its impact on the world.
He began by testing all various types of rice: long, short, brown, white, winter-growing, heat and cold tolerant as well as dry land effects. He found that the long grains were best and indeed he actually developed a new long grain style that would be usable. This rice was one foot long, which could be grown and used directly from the crop with little processing.
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