‘Battle Grows Over Gene-Edited Food.’ By Jacob Bunge and Amy Dockser Marcus
https://www.wsj.com/articles/is-this-tomato-engineered-inside-the-coming-battle-over-gene-edited-food-1523814992
“Julie Borlaug is the head of public relations for startup Inari Agriculture Inc. and the granddaughter of Norman Borlaug, who pioneered new wheat varieties and large-scale farming methods that revolutionized food production in Mexico and India in the 1940s, 1950s and 1960s. Dr. Borlaug’s advances have been credited with saving hundreds of millions of people from starvation, and he was awarded the Nobel Peace Prize in 1970.”
Zachary Lippman, a plant biologist at Cold Spring Harbor Laboratory, stood among 2 acres of his experimental crops, including some altered with a gene-editing technology called Crispr-Cas9, one of the most ambitious efforts yet to improve on what nature created.
He plucked a tomato, held it up and asked: “Will people eat it?”
That question is rippling through the food industry, where a battle for public opinion is under way even before the new gene-edited foods hit the market.
Proponents including scientists and agriculture-industry executives say gene editing in plants could transform agriculture and help feed a growing global population. Organic farmers and natural-food companies say it may pose risks to human health and permanently alter the environment by spreading beyond farms.
The agricultural industry is desperate to avoid a repeat of the acrimonious and costly battles it fought over the genetically modified crops currently on the market, even though authorities such as the Food and Drug Administration and World Health Organization have deemed them safe. Seed companies and farm groups have spent millions of dollars on campaigns promoting the benefits of biotech crops, while fighting labeling requirements and proposals to block their cultivation.Although biotech crops have become ubiquitous on U.S. farms, covering more than 90% of corn and soybean acres, consumer mistrust of genetically modified organisms, called GMOs, has grown. A 2016 survey by the Pew Research Center showed 39% of U.S. adults believe foods made from GMO crops are less healthy than conventional versions.
Sales of products made without GMOs have increased to $25.5 billion in 2017, from $349 million in 2010, according to the Non-GMO Project , a Washington state-based group that promotes and certifies foods made without genetically engineered crops. It calls the new gene-edited crops “GMO 2.0.”
Agriculture-industry officials say new methods such as Crispr, Talen and Zinc-finger nucleases are fundamentally different than the biotechnology techniques pioneered in the 1980s by companies such as Monsanto Co. Those older techniques generally involve adding in genes from outside species, including bacteria, viruses and other plants. Inserting such genes enables crops to survive herbicide sprays or repel destructive bugs. Jennifer Doudna, a professor at the University of California, Berkeley , and one of the inventors of the Crispr-Cas9 tool, calls that a “bogus argument.” Dr. Doudna, who cofounded a company that licensed Crispr-Cas9 technology to DowDuPont, says the plants people consume today are already highly engineered—by traditional breeders who introduce changes to plant DNA randomly by repeatedly crossbreeding them. Why is one considered natural and the other not? she asks.CONTINUE AT SITE
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