Advances in Genetic Engineering Are Changing the Field
Genetic engineering has evolved dramatically since the first GMO Flavr Savr tomato hit grocery store shelves in 1994. Today, we’re way past the “Frankenfoods” of the ‘90s, when we worried about genetic material from fish or other organisms being added to the fruits and vegetables we consumed.
Advances in genomics and bioengineering technologies happen today at a rapid-fire pace, delivering vast potential for improving our food systems. Rather than inserting new genetic material into plants, today’s bioengineers can edit plant DNA with tremendous precision. Whether we’re talking about making apples and wine grapes resistant to mold and mildew, protecting papayas from a destructive virus or creating an apple that doesn’t brown when cut, genetic engineering has tremendous benefit to food production practices through reduction of fungicide and pesticide application and to our food supply through increased production.
As the debate about the potential for GMOs persists, it’s important to consider how new technologies alter previously held perceptions about potentially negative implications of genetic engineering.
Take a look at an article in the February, 2017, issue of the Good Fruit Grower magazine for an exploration of how genetic engineering advancements are changing the field. http://www.goodfruit.com/the-gmo-debate-gets-more-complicated/