Apples to Oranges

It would take a lot of gravy to make genetically modified organisms or transgenic plants taste good to me. Even though the FDA, USDA and the EPA all say it is AOK, I prefer the genetic cooking experience of Mother nature. Apparently, much of the public feels the same way because I haven't seen any vegetables in the produce section with the letters "GM" stamped on it. Which probably means that I have eaten GMO's and not known it. Anyway, I'm still alive and here is everything I've found about agricultural biotechnology.

Benefits of Agrobiotechnology

Advances in agricultural biotechnology may provide farmers and consumers with:

• Reduced use of pesticides
• Crops resistant to disease
• Crops resistant to pests
• Increased yields
• Reduced production costs
• Foods that are nutritionally-enriched
• Foods that last longer
• Reduced fats
• Reduced allergens/food-borne illnesses
• New medicines
• Reduced use of uncultivated land
• Erosion, soil management
• Renewable sources of energy
• Biodegradable manufacturing materials

The first genetically engineered product went on the market in 1994. The FDA determined that a new tomato, which could be shipped vine-ripened without rotting rapidly, was as safe as other commercial tomatoes. Since then, more than 50 other genetically engineered foods have been determined by the agency to be as safe as their conventional counterparts.

The Grocery Manufacturers of America estimates that between 70 percent and 75 percent of all processed foods available in U.S. grocery stores may contain ingredients from genetically engineered plants. Breads, cereal, frozen pizzas, hot dogs and soda are just a few of them.

Soybean oil, cottonseed oil and corn syrup are ingredients used extensively in processed foods. Soybeans, cotton and corn dominate the 100 million acres of genetically engineered crops that were planted in the United States in 2003, according to the U.S. Department of Agriculture (USDA). Through genetic engineering, these plants have been made to ward off pests and to tolerate herbicides used to kill weeds. Other crops, such as squash, potatoes, and papaya, have been engineered to resist plant diseases.

More than 50 biotech food products have been evaluated by the FDA and found to be as safe as conventional foods, including canola oil, corn, potatoes, soybeans, squash, sugar beets and tomatoes.

Who Manages the Safety of Agricultural Biotechnology Food Products?

The United States Department of Agriculture (USDA), the Environmental Protection Agency (EPA), and the Food and Drug Administration (FDA) work to ensure that crops produced through genetic engineering for commercial use are properly tested and studied to make sure they pose no significant risk to consumers or the environment.

Source: Food and Drug Administration (2003)