culture is utilizing genetic engineering to develop crops that are more resistant to pests, yield a greater amount of product, contain an increased amount of a medically or nutritionally desirable ingredient, offer greater resistance to disease, or even provide their own nourishment thus requiring less fertilizer.
"Food plants fortified with a scrap of DNA that codes for a natural pesticide, eliminating the need to spray clouds of toxin over acres of crops" (Walsh, p. 87) can be developed, such as corn or cotton with a built-in insecticide. Wheat has been developed that contains extra gluten, which yields a lighter, bouncier bread (Walsh, p. 87). Beans and grains with increased protein levels can be grown and used as a staple in areas where protein is scarce (Walsh, p. 87). Potatoes with more starch and less water have been created (Walsh, p. 87). Coffee beans that grow decaffeinated on the vine produce decaffeinated coffee much more easily than their natural counterparts (Walsh, p. 87). Strawberries with less natural sugar and tomatoes that retain their fresh-picked texture on the shelf are additional examples that illustrate how genetic manipulation can improve the value of a food (Walsh, p. 87).
Fortunately, though, scientists are not solely interested in saving money or making food more appetizing, they are also applying the technology to create foods that are more nutritionally or medically beneficial. But profit is still an interest. According to a recent report by Decision Resources, "functional foods, as the foodmakers call these new health enhancers (drug sellers prefer the term 'neutraceuticals'), represent an exploding market conservatively estimated at more than $29 million a year in the United States" (Stipp, p. 129). Examples of these include calcium-fortified orange juice that will help ward off osteoporosis; herbal tea containing antioxidants that may lower the incidence of cancer; and eggs with fish-de...