Commercialization of genetically engineered crops

Abstract

More abundant harvests from insect- and disease-resistant crops, vine-ripened tomatoes, or less oily potato chips or french fries are some of the benefits that will result from single gene improvements under development today. These single gene traits will be combined with the best new varieties produced by traditional plant breeding and will accelerate the pace and the scope of our ability to develop even better and more productive crops in the future. The initial group of genetic improvements were first field tested in 1987, improved upon over the past 6 years, and are finally approaching the first commercial sales over the next 3 to 4 years. The key hurdles from discovery of a promising lead to a commercial product trait include: (i) gene cloning and expression; (ii) product development; (iii) field testing; (iv) breeding into multiple elite varieties; (v) product characterization and regulatory review; (vi) public acceptance; and (vii) marketing. The expense and risk to bring transformed crops to market successfully is significantly higher than for traditionally developed new varieties. The high value of some single gene targets and the possibility for patent protection of the processes and final products provide the incentive for private investment in this area. The value to farmers, consumers, the environment and society in general is very high because the problems being solved are those that have resisted previous attempts through conventional means. Public investment in basic plant science research and private investment in product development is a powerful combination for continual improvement in lowering the cost and improving the quality of the world's food supply.