Fun Fact #2: Did you know that heirloom tomatoes (left) are what tomatoes originally look like without genetic modification? | Genetically engineered foods are mostly plant products (such as corn, soybeans, and potatoes) but the field of genetic alteration has expanded to contain animals and bacteria. Although the spectrum is enormous, the tomato is nothing ordinary. In fact, it has its own part in the history of biotechnology. In 1994, the Flavr Savr tomato (tomato puree) was introduced as the first commercially grown genetically modified product to be licensed for human consumption. [Note: Licenses in the United States must be permitted by the US Food and Drug Administration (FDA) for approval before the product can enter the public market.] |
Originally, tomatoes are picked premature and then
artificially ripened by using ethylene gas. By isolating a certain
gene, scientists planned to design a tomato that allowed them to be picked without
compromising their shelf-life. Although some desired results were not
accomplished, the Flavr Savr
is an important milestone for the field of genetic modification. In
fact, your average smooth, round tomato you find at your local produce
store is a product of genetic modification.
One of the processes of gene location and isolation. | This is a short video segment that distinguishes between traditionally grown plants and genetically modified plants. |
Some examples are...
- Virus resistance is achieved by isolating a certain gene from a virus which causes diseases in vegetation and inserting it into the recipient plant, making it less susceptible to future diseases caused by that virus.
- Herbicide tolerance is achieved by introducing a gene from a bacterium that is resistant to certain herbicides into the plant, thus making it more tolerable to herbicides.
Why do genetically modified foods exist? Researchers develop genetically modified foods for the purpose of creating an advantage to the producer or the consumer of these products. Such an advantage can be a new product which has greater overall benefits and can sell at a lower price compared to its competitors. The original objective for genetically modified food development was to enhance crop production, such as modifying a plant to age slower or to be resistant to diseases. Fun Fact #3: Nearly 40% of the world's food crop is lost every year to insects, fungal diseases and spoilage. By genetically modifying plants to be less susceptible to these factors, the overall worldwide crop yield would dramatically increase.