Pollack, Andrew. "U.S.D.A. Approves Modified Potato. Next Up: French Fry Fans." The New York Times. The New York Times Company, 7 Nov. 2014. Web. 8 Dec. 2015. <http://www.nytimes.com/2014/11/08/business/genetically-modified-potato-from-simplot-approved-by-usda.html?_r=0>.
The United States Department of Agriculture announced on November 7, 2014 that it will approve the production of a new genetically modified potato. The J.R. Simplot company, located in Boise, Idaho, invented a genetically modified potato that has reduced acrylamide levels when fried. High acrylamide levels are suspected of causing cancer in people, and tests have already proven that this chemical causes cancer in rodents. The major question now is whether food companies and restaurant chains, such as McDonald's, will buy this new potato which comes in the Russet Burbank, Ranger Russet and Atlantic varieties. Many consumers are against the whole idea, and question the safety of genetically engineered foods as a whole. They want the new potatoes to be labeled, although voters rejected this in Oregon and Colorado a week before the announcement of approval. Simplot hopes the way the potato was engineered will also help lower consumer fears. They call their new product an “Innate potato” because it does not consist of genes from another species like bacteria.The company argues that when the Innate potatoes are fried, the levels of acrylamide are 50 to 75 percent lower than for non engineered potatoes. However, it is unclear whether the potato needs to be genetically modified to lower acrylamide levels. The F.D.A. issued a draft telling the food industry ways to reduce levels of acrylamide, which is also in some baked goods, coffee and other foods. The agency listed many steps that could be taken in the growing, handling and cooking of potatoes, so there may not be a need for genetically engineered potatoes. Another problem is that exports could be disrupted if genetically engineered varieties accidentally end up getting shipped to countries that have not approved the potatoes.
This relates to our current term because the article discusses a genetically modified organism (a GMO), which is a new form biotechnology that our class recently debated in detail. We learned a genetically modified organism is created when a specific gene is moved to improve or alter the gene coding for the same trait in another organism of the same species. This article highlights some key points on why genetically modified foods, in this case a potato, can be beneficial. However, there are also some drawbacks to this new technology, and this article mentions a few of those. The major pro in this case would be reduced acrylamide levels when the potato is fried, although it is unknown how necessary it is for the potato’s genes to be altered to do so. One of the cons include accidentally mixing the genetically modified potatoes with the non engineered potatoes, and shipping them to countries who do not approve of this just yet. Our class also watched a video explaining the production of genetically modified potatoes, which featured the Simplot Company and a background on potato farming. This topic is continuing to be widely debated by biologists all over the world, and consumers remain skeptical on the safety of this new technology. Despite the skepticism, genetically modified organisms are becoming more and more prominent in today's culture.
What is the gene called that would reduce the acrylamide levels?
ReplyDeleteFragments of potato DNA silence four of the potatoes’ own genes that cause high acrylamide levels. However, it is not specified which genes those are. After conducting some research, I would assume it would be genes involved in the production of free asparagine and reducing sugars. This is because free asparagine and reducing sugars are what form acrylamide during high-temperature cooking and processing of common foods (in this case, the frying of a potato).
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ReplyDeleteIf the potatoes do not have genes inserted that are from other species, like bacteria, then where are they from? Other kinds of potato? If so, which one?
ReplyDeleteThe genes inserted come from the potatoes themselves. Fragments of potato DNA silence four of the potatoes’ own genes that cause high acrylamide levels. The potatoes they use to extract and insert DNA are the Russet Burbank, Ranger Russet and Atlantic varieties.
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