UNIVERSITY DAILY KANSAN
Wednesday, July 1, 1992
5
Creation of genetically altered tomatoes raises questions for Lawrence shoppers
Kansan staff writer
By Julie Wasson
Agenetics project recently completed at the University of California-Davis has prompted concern and debate among produce merchants and customers in Lawrence.
By altering the DNA of tomato plants, scientists have found a way to change the tomato-ripening process, which will allow firmer yet riper tomatoes to be shipped. But some controversies remain about the regulation of genetically altered produce.
DNA molecules, the main building blocks of chronosomes, carry genetic information that determines an organism's characteristics.
Frank White, associate professor of plant pathology at Kansas State University gave the following, simplified version of how the genetic altering in these tomatoes takes place.
A plant gene affecting ripening is isolated and genetically manipulated in bacteria so that the function of the gene is inhibited. It is then introduced
into a plant cell and transfers its DNA to the plant cell. A plant that grows from this cell has a new genetic code and can produce other plants with the same new genetic code. DNA that has been changed is called recombinant DNA.
Dean Stetler, University of Kansas associate professor of biology and biochemistry, and director of the genetics program, said that such altering could, for example, make vegetables as protein-rich as meat or give them the ability to produce antibiotics.
White said genetically altered tomatoes were not on the market yet and that the only regulation of such tomatoes he expected would be done by the companies marketing them.
“As I see it now, the argument surrounding regulation is something like this.” White said. “One side says that this produce should be subjected to more regulation because it has been altered, simply because of the alteration process itself. The other side says that the produce should be regulated because the gene that was altered might have had a new trait added to it."
White said that the process could be compared to breeding plants and that he didn't think the process was inherently dangerous.
Stetter said the government had decided not to require regulation of genetically altered produce.
"Because nothing new is being added to the product, no approval is going to be required," Stetler said. "Basically, there's no risk if no new substances end up in the food."
"Botanists have been crossing plants for a century. Now, instead of crossing plants for years, they can make changes much more quickly and precisely."
Tomato growers at Lawrence's farmers' market did not support the idea of altered tomatoes.
Robert Elder, who grows tomatoes in a greenhouse near Linwood, said he didn't support genetic altering of any kind.
"The good Lord set us up to start with pretty good stuff," he said. "A lot of people have gotten away from basic seed."
Elder also said he feared that a few big companies would gain control of the market for genetically altered produce and run smaller producers out of business.
John Pendleton, who grows tomatoes in a greenhouse east of Lawrence, said that he would be interested in genetically altered tomatoes but that he didn't think Lawrence merchants would be affected by them any time soon.
Customers at both the farmers' market and at Boon's Produce Co. were skeptical about buying genetically altered produce.
Jane Robinson, Lawrence resident, said that she understood the research but that she still had questions.
"I'd like to know what type of long-term effects there might be," she said. "I think consumers need more information about it."
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