The Benefit Package

The benefits of food biotechnology are just beginning. Already

scientists know that foods can be produced more efficiently They can be

more nutritious and spoil less quickly. Fruits and vegetables can be tastier.

And a greater variety of fresh food can be available year-round, not just

seasonally

Biotechnology offers an approach for protecting the environment—while

still producing a high-quality abundant, and inexpensive food supply

> Disease resistance. Through genetic engineering, disease-resistant cropscan be developed that need fewer chemical pesticides and herbicides—

perhaps because plants can destroy pests themselves. Crop yields may

Increase while requiring less dependence on pesticides and herbicides.

> Weather resistance. Crops can be developed to withstand severe

weather. They'll less likely be destroyed by early or late frost, heavy rainfall,

drought, or a heat wave. And you'll have more fresh fruits, vegetables,

and grains available throughout the year.

> Higher quality. Fruits and vegetables are being developed to ripen

longer on the plant without being spoiled or damaged before they're eaten.

This will mean fresher, better-tasting produce throughout the year. And

those living in isolated places may be able to enjoy fresh produce more

often.

> Nutrition advantages. Bioengineered foods can offer greater nutritional

advantages that promote your long-term health: more nutrients, such as

protein, vitamins, and minerals, or less fat and saturated fat. For example,

fruits and vegetables may be produced with more antioxidant vitamins

(vitamin C and E, and beta carotene); these nutrients may help reduce the

risk of heart disease and certain cancers, although there's much more to

learn. And for regions of the world where protein malnutrition is a

problem, crops can be grown with more protein.

> New food varieties. Foods can also be crossbred, creating new foods,

Identified by new names. Broccoflower, or green cauliflower, is an

example, that you may already enjoy on your dinner plate.

Bioengineered tomatoes are already on the market. Their natural

flavor develops more fully because they ripen on the vine. Since their

"softening" gene is slowed down, they don't spoil during transport. These

slow-ripening tomatoes taste more flavorful than commercial tomatoes that

are picked and shipped green to protect them from bruising, then are

ripened artificially.

Another product has been bioengineered for cheesemaking.

Traditionally, rennet—an enzyme extracted from the lining of calves'

stomachs—was used to form curds and whey from milk, a first step in

making cheese. Through biotechnology, scientists have transferred the gene

in rennet into bacteria, where it produces the same enzyme. Not only is the

enzyme grown in bacteria more active, more pure, and consistently

available to food manufacturers, but calves are no longer needed for their

rennet.

About Food Safety

With any new technology, consumer safety is one of the first

questions people ask: 'Are foods produced with biotechnology safe for me

to eat?" The answer's "yes—just as safe as traditional foods."

Biotechnology doesn't change the composition or nutritional quality of food

very much—unless that's a trait specifically desired. And any foods

produced through bioengineering are regulated strictly, like other foods in

the United States' marketplace.

Although the responsibility for proof falls with the food

manufacturer, food safety—including potential allergic qualities and

toxicity—is regulated by federal law. Regulations are similar to those

required for new food additives.

Among other issues, manufacturers of bioengineered foods or

ingredients also must address: changes in nutrient levels, changes in

allergens or natural toxins, scientific procedures for product development,

environmental effects, and the history of safe use. For substances that differ

significantly from existing foods and ingredients, special testing will be

required.

In all, 11 agencies of the U.S. Department of Agriculture (USDA)

are involved in biotechnology. And three agencies share responsibility for

the safety of your food. The Food and Drug Administration has the main

responsibility for food safety. The Environmental Protection Agency regulates

new chemicals, as well as genetically-modified bacteria, fungi, and

viruses, and plants that can protect themselves from pests. And the Animal

and Plant Health Inspection Service manages and enforces all the USDA

regulations related to biotechnology.

With new technology comes some controversy. Some groups have

expressed concern about genes being transferred from animals to plants or

between plants that wouldn't breed normally. A gene from fish, for

example, can be transferred to make freeze-resistant tomatoes. But this isn't

being done in the United States.

Plants and animals are made of millions of genes. Many of the

same genes are found naturally in both plants and animals. Whether an

organism has characteristics of a plant or an animal isn't affected by the

transfer of a single gene from an animal to a plant. So a bioengineered plant

won't take on any animal characteristics.