Question
Is there a code , or another hidden identifier that lets consumers know that the product is most likely to be genetically modified?
Submitted by: cool
Answer
Expert response from Andy Hedgecock
Former Director, Scientific Affairs, DuPont Pioneer
Friday, 15/05/2015 17:00
I’m going to start by referring you to a response by Katie Pratt, who farms with her husband in Illinois. She explained in a previous response how PLU stickers can be used to identify and inventory produce. Here is an excerpt:
“PLU stickers, or price lookup codes, are meant to offer grocers an easier way to check out and inventory produce. The numbers on them do have a purpose: A four-digit number preceded by a “9” means organic, and preceded by an “8” means genetically modified. Four digits on their own means the produce is “nonqualified”—i.e., it doesn’t fit in either category.”
Currently, fewer than 10 GM crops are commercially available and just a handful of those, such as some sweet corn, papayas and summer squash, are likely found in your local produce department. Your question sounds like you’re looking for a label though, something to identify ingredients produced from GM crops.
There already are food marketing programs in place for consumers looking for products grown without the benefit of biotechnology. The U.S. Department of Agriculture (USDA) Certified Organic Program is probably the most recognized example. You can learn more about the USDA’s National Organic standards here.
Food labeling is a complex challenge. There is an infinite amount of information about our food that could go on a label, and yet label space is finite. In our experience, consumer questions about biotechnology are numerous and varied and cannot be answered by a label alone. That is why the biotech companies have joined together to create this forum where consumers can ask their questions directly of us, independent scientists, health professionals, farmers and more. We look forward to continuing conversations with consumers and other food chain stakeholders to find new ways of meeting the growing interest in information about how food is raised.
If you have any additional questions, please ask.
