Abstract
Even when used to make products of negligible risk and that contribute significantly to public health, recombinant DNA technology (a.k.a. ‘genetic modification’, or GM) applied to agriculture has a tough row to hoe. ‘Golden Rice’, which has been enriched by the addition of genes that allow rice to synthesize β-carotene (the precursor of vitamin A) in its edible endosperm, has endured resistance from activists and a decade of imposing and gratuitous obstacles to regulatory approval. This is an ominous precedent for other ‘biofortified’ foods made with recombinant DNA technology.
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