Genetically engineered tomatoes squashed?

| | September 10, 2013
This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

After using modern techniques to develop and test tomatoes for desired qualities, researchers will turn to more conventional hybrid breeding to produce a modified tomato with the same chemical endpoints and, presumably, the same desired qualities.

Why replace modern, targeted methods and turn to slower, less-precise ways to produce the same tomato? Two reasons, according to Chang’s article. First, a tomato bred the conventional way–none of this targeted molecular tweaking, people!–evades the regulatory labyrinth that can put its inventor out millions of dollars. That, even though the end product is exactly what you’d get if the tomato were genetically engineered.

Read the full, original story here: “Genetically engineered tomatoes squashed?”

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