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Golden rice is a variety of Oryza sativa rice produced through genetic engineering to biosynthesize beta-carotene, a precursor of pro-vitamin A in the edible parts of rice[1]. The scientific details of the rice were first published in Science in 2000. Golden rice was developed as a fortified food to be used in areas where there is a shortage of dietary vitamin A. In 2005 a new variety called Golden Rice 2 was announced which produces up to 23 times more beta-carotene than the original variety of golden rice.Neither variety is currently available for human consumption. Although golden rice was developed as a humanitarian tool, it has met with significant opposition from environmental and anti-globalization activists.