Sesuvium portulacastrum, also called shoreline purslane or sea purslane; Paspalum vaginatum, also known as seashore paspalum, biscuit grass, saltwater couch, silt grass, and swamp couch; and prosopis juliflora, a kind of mesquite tree, are a few of the 350 known species of salt-tolerant plants that are candidates to become crops for the future.

They are unlikely to become staple foods, because while often high in nutrients they’re also very salty and so should be eaten in moderation. Species such as Salicornia europaea, also known as glasswort or samphire, are already sold in European markets as a fancy salad addition or side dish. The bright purple-and-white blossoms of Limonium are a florist’s delight, while another species called Atriplex or saltbush is eaten by sheep.

Supporters note a host of potential uses to make harvests profitable, including firewood, decorative flowers, kitty litter, nutritional supplements, cooking oil, and biofuel. Cattle fodder is another possibility, and Indian herders already graze their cattle on thorny shrubbery by the sea.

Despite the potential, saltwater agriculture is still seen as a fringe topic, even after decades of research by universities worldwide along with studies and pilot projects in countries including Mexico, Pakistan, Jordan and Eritrea. The aviation company Boeing is also researching biofuels from saltwater plants.

India’s scientists aren’t waiting for markets to develop. Nor are they relying on just their garden of salt tolerant plants (called halophytes) to offer up new options.

They’re scouring coasts for wild grain species that might naturally tolerate some salinity, and using arduous breeding methods to create new salt-tolerant strains.

The foundation has also developed genetically modified rice using genes from mangrove trees. It says the resulting plant can tolerate salt concentrations of 12-15 grammes per litre. Seawater is typically two to three times saltier, but that’s still a major improvement from currently cultivated rice varieties, which can handle only up to three grams per litre.

Genetic modification is considered the most difficult approach, because salt tolerance is a trait that involves numerous genes. But the molecular biologist leading the development of GM halophytic rice believes it’s essential.

“Conventional breeding just takes too long, and this problem is urgent,” said Ajay Parida, the foundation’s executive director. His work stalled in 2007 under an effective moratorium on field testing GMOs, but the Indian government is considering shifting its GM testing policy and Parida now expects his trials to start soon.

“We could eventually be cultivating wastelands and places considered entirely unsuitable,” he said. “But it’s only after crisis hits that people realise the magnitude of the problem and start pushing for an answer.”

— AP