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GMOs what are they? Part II of IV

Unlike open-pollination and hybridization, which occur in nature, genetic engineering requires human intervention in a laboratory setting, directly manipulating DNA. Genetic engineers insert a foreign gene into the host DNA. Genetic engineering has the ability to cross all natural species boundaries and its products are often called “transgenic” (literally across genus boundaries).

Plant breeding, animal husbandry, beer brewing and yogurt fermentation as well as more advanced technologies of using micro-organisms, phyto-pharmacology, vaccination or the use of biomass for energy production - All these technologies are forms of biotechnology.

Getting it straight? GM, GE, GEO and GMO?

The terms genetically modified (GM) and genetically engineered (GE) are used interchangeably by the industry, concurrently referring to genetic engineering, also known as recombinant DNA technology. GMO’s are genetically modified organisms, i.e. organisms whose DNA has undergone gene insertion. They are also called GEO’s, for genetically engineered organisms. If a GMO is used for food or to produce GM proteins used in food, the ingested product is called GM food. The term Bioengineering is also used to describe genetic engineering.

Hybrids are not GM, they are the result of the deliberate crossing of two different parent varieties, usually inbreeds. Typically, a corn variety will be crossed with a different corn variety and the result will always be a corn.

Pharma crops are crops genetically engineered to produce drugs to prevent or treat a variety of diseases and certain froms of cancer, AIDS, and hepatitis. The term can also encompass industrial crops engineered to produce raw materials for plastics, detergents, paints, and other products.

What crops (foods) are genetically engineered? Data; 2006

Soybeans - Farmers planted 89% of the US 2006 soybean acreage with varieties genetically engineered to be resistant to Roundup herbicide. Soybean oil, soy protein, and soy lecithin are found in a wide array of processed foods.

Corn – 60% of corn varieties planted are the insect resistant and herbicide tolerant varieties. Corn oil, corn syrup, corn flour and corn starch are used in many foods.

Canola -  75% of canola is herbicide resistant. Canola oil is extracted from rapeseed and is a common cooking oil.

Cotton – 83% of GE varieties that are herbicide resistant and/or insect resistant. While cotton is primarily thought of as a fiber crop, the seed is processed into cottonseed oil for use in many fried snacks, peanut butter, and other products.

Other plants; Disease resistant GE varieties of papaya (Hawaiian papaya 50%), squash and zucchini grown commercially. FlavrSavr tomato and insect resistant Bt potatoes were marketed at one time. GE varieties of rice, sugar beet, and radicchio have been approved, but are not currently marketed.

 

U.S. organic food industry fears GMO contamination Part I of IV

Organic an alternative to genetic engineering in agriculture?

U.S. national organic standards and industry practices do not allow the use of genetic engineering in the production and processing of organic products. Organic agriculture gives consumers who wish to avoid genetically modified foods a choice in the marketplace. However, there are  concerns with the possible contamination  of  organic  agriculture. This is the first in a four part series exploring genetic engineering and steps being taken to minimize the risk of contamination by the foremost organic industry pioneers and leaders .

By Carey Gillam (Reuters) - Widespread contamination of U.S. corn, soybeans and other crops by genetically engineered varieties is threatening the purity of organic and natural food products and driving purveyors of such specialty products to new efforts to protect their markets, industry leaders said this week.

A range of players, from dairy farmers to natural food retailers, are behind an effort to introduce testing requirements and standards for certification aimed at keeping contamination at bay. That goal is rapidly becoming harder, however, as planting of biotech corn, soybeans, and other crops expands across the United States.

"We think we can keep the contamination from getting worse by putting safeguards in place so people who want to choose to eat organic products free of genetic contamination can do so," said Michael Funk, CEO of United Natural Foods, which is backing the initiative. "The longer we delay ... the more challenging it is going to be."

Biotech crops, primarily corn, soybeans, cotton and canola, have genes that have been manipulated to express specific traits, most commonly a resistance to herbicide, which helps farmers. Biotech developers such as Monsanto Co patent the crop technology and tightly control use of the seed.

But mixing of biotech crops and conventional crops can occur during many phases of harvest, storage and shipment of grain, and drifting pollen and other natural forces can also contaminate crops while they are still in the fields.

Indeed, contamination of conventional crops by biotech crops has been reported around the world. There were 39 cases of crop contamination in 23 countries in 2007, and more than 200 in 57 countries over the last 10 years, according to biotech critic Greenpeace International.

Contamination of corn is the biggest concern for those trying to sell biotech-free food. Corn is not only used in human food but is also used to feed livestock, meaning organic beef and dairy farmers must ensure their animals are fed corn that is free of contamination.

That has become more difficult as biotech corn acres have expanded in the United States. In 2007, an estimated 73 percent of the 92.9 million acres of U.S. corn planted were biotech, according to the U.S. Department of Agriculture.

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