@maxdancona,
On Golden Rice, I would encourage you to read what the International
Rice Research Institute says about it, rather than the World
Health Organisation.
IRRI are the guys who brought us short-stemmed rice varieties responding well to chemical fertisers, back in the 60's, thus underwriting the green revolution in Asia that ultimately helped feed billions of people in this part of the world. They a based in the Philippines, they know their stuff. Some of their earlier high producing varieties tasted like **** (literally) and reached low market value (so a farming household would have more to eat but of lesser quality) but they have kept working at it and have developed thousands of varieties used across the world, working together with many national researchers based in China, India, Vietnam, etc. to locally adapt their lines.
MORE IMPORTANTLY, IRRI are the
producers of Golden Rice.
On their web page about it, in the section about future work, they say:
Quote:Our work will:
Develop varieties suitable for Asian farmers
Breeders at the Philippine Department of Agriculture - Philippine Rice Research Institute (DA-PhilRice), the Bangladesh Rice Research Institute (BRRI), and the Indonesian Center for Rice Research (ICRR) are developing Golden Rice versions of existing rice varieties that are popular with their local farmers, retaining the same yield, pest resistance, and grain qualities. Golden Rice seeds are expected to cost farmers the same as other rice varieties. Once PhilRice, BRRI, and ICRR are able to secure an approval from their respective regulatory agencies, cooking and taste tests will be done to make sure that Golden Rice meets consumers' needs.
https://www.irri.org/golden-rice
So you see? That where they are: they have one single strand of rice with betacarothene ability, one strand that doesn't perform particularly well in farmers fields in dozens of different ecosystems and economies across Asia... What they need to do now is transfer this betacarothene gene to many more real-world varieties with real agro-economic potential (including yield, and taste).