Genetically edited oats: Canada opens a new page in grain breeding

Canada is developing the first genetically edited oat varieties without foreign DNA, but with key improvements that are important for both farmers and consumers.

Researchers at McGill University (McGill University, Quebec) have reported the successful use of CRISPR-Cas9 technology to edit the genome of oats to improve traits such as ripening time and beta-glucan content, writes The Western Producer.

According to Professor Yaswinder Singh, modern methods have made it possible to make point-by-point changes to the oat DNA that would have taken years to make using traditional breeding. Since CRISPR technology does not require the integration of foreign genetic material, such crops are potentially more acceptable to society, including consumers who are against GMOs.

Scientists expect that new oat varieties will be able to bloom and ripen faster, which is critical for farmers who grow the crop in places where climatic conditions often limit the growing season. “Developing oats that mature earlier or are more cold-tolerant is our contribution to sustainable grain production in regions with short seasons or unpredictable weather,” said Mehtab Singh.

CRISPR technology has been known since the early 2010s, but its official implementation in the agricultural sector in many countries took years. It was not until 2024 that the Canadian Food Inspection Agency (CFIA) finally approved the use of genetically edited crops in animal feed production. The new rules create space for breeding crops that are resistant to drought, pests and diseases, as well as those that are more efficient in absorbing resources.

Internationally, support for genome editing technologies is also growing. In 2024–2025, countries such as Japan, the USA, Argentina, Australia, and Canada have already effectively given the green light to products obtained using CRISPR, and in May, India presented two new varieties of genetically edited rice.

Tags: Canada, oats