Who will benefit from genetically modified crops?

Expert response from Andy Hedgecock

Former Director, Scientific Affairs, DuPont Pioneer

Thursday, 08/22/2013 15:23

Improved nutrition is one of the many exciting things we can achieve through genetic modification. For example, biotech companies such as DuPont Pioneer are close to commercializing soybeans that produce oil with a better nutrition profile than traditional soybean oil. This high-oleic oil has 0 g trans fat and less saturated fat and is higher in heart-healthy monounsaturated fat, similar to what you would find in olive oil.

In developed countries like the United States, we worry about cutting back on calories, while the challenge in many parts of the world is getting enough. Genetic modification can make a difference there, too. Technology providers have contributed important research and resources globally to help improve the nutritional value of staple crops like sorghum and rice. The Africa Biofortified Sorghum Project, for example, supports the adoption of transgenic sorghum with increased levels of essential nutrients, like vitamin A, iron and zinc, and improved protein digestibility.