3 Reasons to be Concerned about the USDA’s Proposed GMO Labeling Rules
GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?
Amid GMO Strife, Food Industry Vies For Public Trust In CRISPR Technology
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Natural GMO? Sweet Potato Genetically Modified 8,000 Years Ago
GMO Apples Get The Nod, But Not Much Of A Welcoming Party
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The apple doesn't turn brown like a conventional Granny Smith apple (left).","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg","width":400,"height":225,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg","width":800,"height":450,"mimeType":"image/jpeg"},"fd-med":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg","width":768,"height":432,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg","width":320,"height":180,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"cat_post_thumb_sizecategory-posts-2":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-75x75.jpg","width":75,"height":75,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg","width":1000,"height":563}},"fetchFailed":false,"isLoading":false},"bayareabites_92207":{"type":"attachments","id":"bayareabites_92207","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"92207","found":true},"title":"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label.","publishDate":1421782452,"status":"inherit","parent":92206,"modified":1421783461,"caption":"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images ","credit":null,"description":"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg","width":1000,"height":749}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_129238":{"type":"authors","id":"byline_bayareabites_129238","meta":{"override":true},"slug":"byline_bayareabites_129238","name":"\u003ca href=\"https://civileats.com/author/rspector/\">Rebecca Spector\u003c/a>, \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","isLoading":false},"byline_bayareabites_126407":{"type":"authors","id":"byline_bayareabites_126407","meta":{"override":true},"slug":"byline_bayareabites_126407","name":"Alastair Bland, NPR Food","isLoading":false},"byline_bayareabites_122050":{"type":"authors","id":"byline_bayareabites_122050","meta":{"override":true},"slug":"byline_bayareabites_122050","name":"Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, NPR Food","isLoading":false},"byline_bayareabites_107381":{"type":"authors","id":"byline_bayareabites_107381","meta":{"override":true},"slug":"byline_bayareabites_107381","name":"Peggy Lowe, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_97328":{"type":"authors","id":"byline_bayareabites_97328","meta":{"override":true},"slug":"byline_bayareabites_97328","name":"Jessie Rack, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","isLoading":false},"byline_bayareabites_95854":{"type":"authors","id":"byline_bayareabites_95854","meta":{"override":true},"slug":"byline_bayareabites_95854","name":"Michaeleen Doucleff, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\" />NPR Food\u003c/a> ","isLoading":false},"byline_bayareabites_93245":{"type":"authors","id":"byline_bayareabites_93245","meta":{"override":true},"slug":"byline_bayareabites_93245","name":"Dan Charles","isLoading":false},"byline_bayareabites_92206":{"type":"authors","id":"byline_bayareabites_92206","meta":{"override":true},"slug":"byline_bayareabites_92206","name":"Amy Mayer","isLoading":false},"civileat":{"type":"authors","id":"5583","meta":{"index":"authors_1591205172","id":"5583","found":true},"name":"Civil Eats","firstName":"Civil","lastName":"Eats","slug":"civileat","email":"twilight@civileats.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> is a daily news source for critical thought about the American food system. We publish stories that shift the conversation around sustainable agriculture in an effort to build economically and socially just communities. 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This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.","status":"publish","parent":0,"modified":1530809243,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":911},"headData":{"title":"3 Reasons to be Concerned about the USDA’s Proposed GMO Labeling Rules | KQED","description":"Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129238 https://ww2.kqed.org/bayareabites/?p=129238","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/03/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/","disqusTitle":"3 Reasons to be Concerned about the USDA’s Proposed GMO Labeling Rules","nprByline":"\u003ca href=\"https://civileats.com/author/rspector/\">Rebecca Spector\u003c/a>, \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","path":"/bayareabites/129238/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Advocates say the rules raise a number of red flags, and could end up causing more confusion than clarity.\u003c/em>\u003c/p>\n\u003cp>Food labels help consumers quickly discern whether their food contains gluten, aspartame, high fructose corn syrup, trans-fats, or MSG. This same right to know should be clearly offered for foods that are genetically engineered (“GE” or “GMO”), especially since \u003ca href=\"https://www.centerforfoodsafety.org/issues/976/ge-food-labeling/us-polls-on-ge-food-labeling\">polls consistently show\u003c/a> that Americans overwhelmingly believe they have the right to know if their food is GE, with roughly 90 percent regularly voicing support for mandatory GMO labeling as a result of concerns about health, food safety, and environmental impacts from GE foods.\u003c/p>\n\u003cp>That’s why the U.S. Department of Agriculture’s (USDA) long-awaited proposed regulations for GMO labeling on food are so surprising.\u003c/p>\n\u003cp>Released in May, the regulations come out of a \u003ca href=\"https://www.congress.gov/114/plaws/publ216/PLAW-114publ216.pdf\">2016 law\u003c/a> signed by President Obama prohibiting existing state GE labeling laws, such as \u003ca href=\"https://www.npr.org/sections/thesalt/2016/03/27/471759643/how-little-vermont-got-big-food-companies-to-label-gmos\">Vermont’s\u003c/a>, which required on-package mandatory labeling, and instead created a nationwide standard. Instead of proposing straightforward rules, the 100-page USDA document presents a range of alternatives on a number of key issues, and leaves a handful of questions open for comment, to be decided in the final rule.\u003c/p>\n\u003cp>For many consumers and influencers in the food movement, the federal GE labeling law has offered a ray of hope for transparency about what’s in our food and how it’s produced. After the 2016 law was passed, food journalist \u003ca href=\"https://www.nytimes.com/2016/09/02/opinion/gmo-labeling-law-could-stir-a-revolution.html\">Mark Bittman wrote\u003c/a> that the law “could stir a revolution” of folks wanting to know more about their food, including whether antibiotics or pesticides were used in the production of those foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However, for those of us advocating for true transparency of foods produced using genetic engineering, the new USDA rules raise a number of big red flags. Here are the three ways the rules could end up causing more confusion than clarity.\u003c/p>\n\u003cp>\u003cstrong>1. They Propose Using “Bioengineered,” and the Acronym BE Instead of “Genetically Engineered” or GMO.\u003c/strong>\u003c/p>\n\u003cp>The term GMO has been used by farmers, food manufacturers, retailers, and the government for over a decade and is widely familiar to many. The National Organic Program, proposed by the USDA in 2000, excluded the use of GMOs in organic production and handling. The \u003ca href=\"https://www.nongmoproject.org/about/history/\">Non-GMO Project\u003c/a>, founded in 2007, tests food products for the presence of GMOs and has certified thousands of food products in the marketplace.\u003c/p>\n\u003cp>The USDA proposes \u003cem>only\u003c/em> allowing the term “bioengineered,” or “BE,” on products produced using genetic engineering, and does not allow other more well-known terms—a scenario that would likely confuse many consumers.\u003c/p>\n\u003cp>Government-mandated speech such as food labeling should be presented in a neutral way. The 2016 law requires that for purposes of the regulations, “a bioengineered food … shall not be treated as safer than, or not as safe as, a non-bioengineered counterpart.” Yet the symbols proposed to be used on packaging include an image of a sun, and another that uses the letters BE to create a smiley-face—both project an image that these foods are healthy and beneficial for the environment.\u003c/p>\n\u003cfigure id=\"attachment_129244\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg\" alt=\"GMO Labeling -Do these symbols say GMO to you?\" width=\"700\" height=\"324\" class=\"size-full wp-image-129244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-160x74.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-240x111.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-375x174.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/180622-gmo-labeling-inline-1-520x241.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Do these symbols say GMO to you? \u003ccite>(Courtesy of Civil Eats)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. They Propose the Use of Digital QR Codes Instead of On-Package Text Labeling.\u003c/strong>\u003c/p>\n\u003cp>The agency proposes that QR codes (encoded images on a package that must be scanned with a smartphone) be allowed as a substitute for clear, legible language on the package. In 2017, the Center for Food Safety (CFS) \u003ca href=\"https://www.centerforfoodsafety.org/press-releases/5061/victory-usda-releases-gmo-labeling-study\">forced the public disclosure\u003c/a> of the USDA’s own \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/USDADeloitteStudyofElectronicorDigitalDisclosure20170801.pdf\">study\u003c/a> on the efficacy of this labeling, which showed it would not provide adequate disclosure to millions of Americans.\u003c/p>\n\u003cp>Among other things, the study concluded that consumers are: unfamiliar with QR codes or do not know that digital links contain food information; may not have equipment capable of scanning digital links on their own; may be unable to connect to broadband, or connect at a speed that is so slow that they cannot load information; and that technological challenges disproportionately impact low-income earners, rural residents, and Americans over the age of 65. By not mandating on-package text labeling, the proposed rule discriminates against more than 100 million Americans who do not have adequate access to this technology.\u003c/p>\n\u003cp>\u003cstrong>3. It Proposes that Highly Refined Foods such as Oils and Candy be Exempt from Labeling.\u003c/strong>\u003c/p>\n\u003cp>Another big question left unanswered in the proposed rules is whether or not genetically engineered foods such as cooking oil, candy, and soda will get labeled. These are ingredients that are typically derived from GE crops, but they’ve been processed in such a way that the GE content may or may not be detectable by a genetic test in the final product. This puts labeling on thousands of GE products in question.\u003c/p>\n\u003cp>In addition to these big three issues, the USDA’s proposal also seeks comments on how to deal with newer forms of genetic engineering—such as \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/MSExcludedMethodsNOPFall2017.pdf\">synthetic biology\u003c/a>, \u003ca href=\"https://www.fda.gov/Food/IngredientsPackagingLabeling/GEPlants/ucm537109.htm\">gene-editing\u003c/a>, and CRISPR—and whether or not to include foods produced using this technology.\u003c/p>\n\u003cp>The USDA will be \u003ca href=\"https://www.regulations.gov/document?D=AMS_FRDOC_0001-1709\">accepting public comments\u003c/a> on the proposed rule until July 3, 2018.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/06/22/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129238/3-reasons-to-be-concerned-about-the-usdas-proposed-gmo-labeling-rules","authors":["byline_bayareabites_129238"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_1245","bayareabites_12555","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10771","bayareabites_10787"],"featImg":"bayareabites_129243","label":"bayareabites"},"bayareabites_126407":{"type":"posts","id":"bayareabites_126407","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126407","score":null,"sort":[1522952025000]},"guestAuthors":[],"slug":"gmo-yeast-mimics-flavors-of-hops-but-will-craft-brewers-bite","title":"GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?","publishDate":1522952025,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Some beer-brewing scientists have developed a genetically modified yeast that produces the same hoppy aromas and flavors beer drinkers like, without the hops. But some craft brewers are skeptical.","status":"publish","parent":0,"modified":1523301321,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":981},"headData":{"title":"GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite? | KQED","description":"Some beer-brewing scientists have developed a genetically modified yeast that produces the same hoppy aromas and flavors beer drinkers like, without the hops. But some craft brewers are skeptical.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126407 https://ww2.kqed.org/bayareabites/?p=126407","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/05/gmo-yeast-mimics-flavors-of-hops-but-will-craft-brewers-bite/","disqusTitle":"GMO Yeast Mimics Flavors Of Hops, But Will Craft Brewers Bite?","source":"Beer","sourceUrl":"https://www.kqed.org/bayareabites/category/beer","nprImageCredit":"Mint Images","nprByline":"Alastair Bland, NPR Food","nprImageAgency":"Getty Images/Mint Images RF","nprStoryId":"599147983","nprApiLink":"http://api.npr.org/query?id=599147983&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/04/599147983/gmo-yeast-mimics-flavors-of-hops-but-will-craft-brewers-bite?ft=nprml&f=599147983","nprRetrievedStory":"1","nprPubDate":"Wed, 04 Apr 2018 19:35:00 -0400","nprStoryDate":"Wed, 04 Apr 2018 08:00:00 -0400","nprLastModifiedDate":"Wed, 04 Apr 2018 19:35:22 -0400","path":"/bayareabites/126407/gmo-yeast-mimics-flavors-of-hops-but-will-craft-brewers-bite","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Brewing beer, it is often said, is both an art and a science. New research, however, has some in the beer industry concerned that the science of brewing could be advancing too far.\u003c/p>\n\u003cp>A team of beer-brewing chemists and geneticists in California has created a genetically modified yeast that produces hoppy aromas and flavors without any interaction with the fragrant blossoms themselves. In other words, they've developed a way to make beer hoppy without using hops.\u003c/p>\n\u003cp>Brewer \u003ca href=\"https://www.firestonebeer.com/brewery/about-us.php\">Matthew Brynildson\u003c/a> feels the \u003ca href=\"https://www.nature.com/articles/s41467-018-03293-x\">research\u003c/a>, which was published March 20 in the journal \u003cem>Nature Communications\u003c/em>, opens doors that he would just as well see remain closed.\u003c/p>\n\u003cp>\"Craft brewing has always been a GMO-free art form — it was just assumed that we would never cross that line,\" says Brynildson, who has made beer at Firestone Walker Brewing Co. in central California for 17 years. \"If we allow in GMO yeast, well, I could think of a hundred more things that I do or don't want my yeast to do.\"\u003c/p>\n\u003cp>Brynildson says he would rather the industry continue developing new yeast strains through the traditional means of selecting and isolating them \"rather than asking a scientist to make one for us.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But some scientists are excited about the prospects for incorporating engineered yeast into the process of brewing.\u003c/p>\n\u003cp>Biochemist and hobbyist home brewer \u003ca href=\"https://www.researchgate.net/profile/Charles_Denby\">Charles Denby\u003c/a> of the University of California, Berkeley, led the modified yeast project. He and his colleagues spliced DNA from mint and basil plants into the genes of brewing yeast. The primary job of yeast in making beer is to turn sugar into alcohol. However, in the process of fermentation, different yeast strains also create a wide range of flavors and aromas. As it turned out, the engineered yeast strain consistently created the grapefruit-like flavors typical of the Cascade hop, a highly valued variety widely grown in Washington, Oregon, and Idaho.\u003c/p>\n\u003cp>In fact, test batches of the beer — a classic \u003ca href=\"https://www.homebrewersassociation.org/homebrew-recipes/?style=american-ale\">American ale\u003c/a> made using the genetically engineered yeast — tasted hoppier than the control beer during a blind tasting performed at Lagunitas Brewing Company in Petaluma, Calif.\u003c/p>\n\u003cp>\"Beers produced using these strains are perceived as hoppier than traditionally hopped beers by a sensory panel in a double-blind tasting,\" the scientists say in their paper.\u003c/p>\n\u003cp>Denby, who spoke with The Salt via email, says he hopes the new yeast strain and perhaps others like it will eventually allow brewers to make better beer more consistently, and with less impact to the environment. Growing hops, after all, requires a lot of water and a great deal of space. The hops are also expensive to buy, and as consumer preferences lean increasingly toward hoppy beers, many hop varieties have become hard for brewers to find.\u003c/p>\n\u003cp>Moreover, the flavor profiles and bitterness levels in a given variety of hops can vary from year to year, which creates a challenge for recipe-oriented brewers hoping to replicate beers from batch to batch. For these reasons, a yeast that biosynthesizes the aromas of hops could be a boon to both the environment and brewers, the researchers conclude.\u003c/p>\n\u003cp>Brynildson is skeptical. He says he recognizes the environmental pressures of growing hops — especially the water demands — but he isn't convinced of the need to relieve the land of agricultural impacts.\u003c/p>\n\u003cp>\"If someone said they had a yeast that made wine flavors, and then winemakers didn't have to use grapes anymore, that would be absurd,\" Brynildson says.\u003c/p>\n\u003cp>The craft beer industry is known as an incubator of creativity and innovation. However, even brewer Sam Calagione, whose use of unusual ingredients like masticated corn and live lobsters in his beers has made \u003ca href=\"https://www.dogfish.com/brewery\">Dogfish Head Craft Brewery\u003c/a> in Delaware one of the most successful beer producers in the country, is concerned about how genetic engineering might change the art of making beer.\u003c/p>\n\u003cp>\"What does it mean for brewing if you can just buy the science to make whatever you want?\" he says. \"I'm all for innovation, but we're going to tread very slowly in this direction.\"\u003c/p>\n\u003cp>But \u003ca href=\"https://drinkdrakes.com/the-brewery/the-people/\">John Gillooly\u003c/a> is ready to make beer. He's the brewmaster at Drake's Brewing Co. in San Leandro, Calif., – just a few miles from Denby's lab. Gillooly says his brewery is already in discussions about using the new yeast with the scientists. His plan is to make an IPA without the Cascade hops that would otherwise be needed for their aromatic properties and offer it on tap to brewery customers. He promises to clearly label the beer as one made with a genetically modified organism.\u003c/p>\n\u003cp>In the longer term, Gillooly thinks the new yeast, if it becomes commercially available, will merely be used to complement existing brewing ingredients and practices.\u003c/p>\n\u003cp>\"I don't see this ever replacing hops,\" he says. \"My sense is we'll be coloring in with the hop flowers.\"\u003c/p>\n\u003cp>But Brynildson says seeing a genetically modified yeast become commercially available would make him uneasy, mainly because it would open a door into a new paradigm where the many challenges that brewers have traditionally faced in making good beer could be overcome through bioengineering.\u003c/p>\n\u003cp>\"The next thing you know, we might be making beer with water, a drum of the cheapest sugar source you can find, and yeast that makes all the flavors that we used to get from barley and hops. That just wouldn't be fun anymore.\"\u003c/p>\n\u003cp>Denby, who says he hopes to create more flavor-producing yeast strains, says he isn't worried that genetic modification will negatively impact the industry.\u003c/p>\n\u003cp>\"Our goal is to help brewers create beers that achieve similar flavors and profiles as you can get from conventionally grown hops while reducing the environmental impact of brewing beer,\" he says. \"If anything, this adds to craft brewing. This is another tool brewers can use to make beer.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126407/gmo-yeast-mimics-flavors-of-hops-but-will-craft-brewers-bite","authors":["byline_bayareabites_126407"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_2035","bayareabites_358"],"tags":["bayareabites_13480","bayareabites_10771","bayareabites_10787","bayareabites_11563"],"featImg":"bayareabites_126408","label":"source_bayareabites_126407"},"bayareabites_122050":{"type":"posts","id":"bayareabites_122050","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122050","score":null,"sort":[1508950829000]},"guestAuthors":[],"slug":"amid-gmo-strife-food-industry-vies-for-public-trust-in-crispr-technology","title":"Amid GMO Strife, Food Industry Vies For Public Trust In CRISPR Technology","publishDate":1508950829,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171025_me_amid_gmo_strife_food_industry_vies_for_public_trust_in_crispr_technology.mp3\u003c/p>\n\u003cp>There's a genetic technology that scientists are eager to apply to food, touting its possibilities for things like mushrooms that don't brown and pigs that are resistant to deadly diseases.\u003c/p>\n\u003cp>And food industry groups, still reeling from widespread protests against genetically engineered corn and soybeans (aka GMOs) that have made it difficult to get genetically engineered food to grocery store shelves, are looking to influence public opinion.\u003c/p>\n\u003cp>The technology is called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. It's a technique that \u003ca href=\"http://animalscience.ucdavis.edu/faculty/vaneenennaam/\">Alison Van Eenennaam\u003c/a>, an animal genetics professor at University of California, Davis, says can de-activate a gene. Or, as she puts it: \"It's editing. It's like going into a Word document and basically replacing one letter, maybe that instead of 'wind,' you want it to say 'wine,' \" she says.\u003c/p>\n\u003cp>Skeptics, like Dana Perls with the environmental group Friends of the Earth, say food companies are trying to distance themselves from terms like GMO and genetic engineering that have caused them trouble with consumers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These new gene editing technologies like CRISPR are genetic engineering. And if this is genetic engineering, then call it that,\" says Perls. She says these producers are just trying to pull the wool over consumers' eyes with a strong public relations push.\u003c/p>\n\u003cp>Dozens of crops and livestock developed with CRISPR technology are years from the market, though the U.S. Department of Agriculture already said \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">it won't regulate\u003c/a> CRISPR-developed products like other genetically engineered food, since \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">no foreign genetic\u003c/a> material is introduced in the process. The Food and Drug Administration will decide which new products are safe.\u003c/p>\n\u003cp>To get ahead of any criticism, a group of heavyweights in the food industry have joined forces to form the Coalition for Responsible Gene Editing in Agriculture, which is funded by \u003ca href=\"http://www.foodintegrity.org/about/members/cfi-members/\">members\u003c/a> like the U.S. Pork Board, Monsanto, Syngenta and Bayer.\u003c/p>\n\u003cp>The board's CEO, Bill Even, says the food industry missed a chance to do this when the earlier wave of genetically engineered food made it to the market.\u003c/p>\n\u003cp>\"There was never any conversation with consumers around what is this and what did it mean,\" he says. \"Fast forward now today, there's a lot of debate around GMOs and food. The public rightly [is] ... interested in knowing what's in their food.\"\u003c/p>\n\u003cp>People don't often trust big companies, says \u003ca href=\"http://www.foodintegrity.org/about/leadership/charlie-arnot/\">Charlie Arnot\u003c/a>, who leads the coalition and is the CEO of the Center for Food Integrity. But when it comes to CRISPR, there are three key strategies Arnot says will help get consumers on board.\u003c/p>\n\u003cp>First: CRISPR is not a secret.\u003c/p>\n\u003cp>\"Those in technology have to be more transparent and be much more engaged in a public conversation and dialogue, in order to answer those questions, address the skepticism and ultimately result in earning consumer trust in what they're doing in gene editing,\" he says.\u003c/p>\n\u003cp>Second, the coalition wants to show that it shares the same values that shoppers do. So, its members are sponsoring and attending events like \u003ca href=\"http://crisprcon.org/\">CRISPRcon\u003c/a> to engage in public discussions about the technology and its potential animal welfare, societal and environmental benefits.\u003c/p>\n\u003cp>\"If people trust you, science doesn't matter. If people don't trust you, science doesn't matter,\" Arnot says. \"It only matters after you cross that trust threshold. So you really have to engage in that values-based dialogue to build trust, and then you're given the permission to introduce the science.\"\u003c/p>\n\u003cp>And that's the third strategy: These companies want consumers to know that CRISPR isn't like other forms of genetic engineering. CRISPR changes the way genes are expressed; it doesn't necessarily add genetic material from another species, although it can be used that way.\u003c/p>\n\u003cp>\"That's going to be the path that will ultimately lead to greater trust,\" Arnot says. \"If we shortcut that path, we run the risk of potentially having this significantly beneficial technology not be accepted.\"\u003c/p>\n\u003cp>But persuading consumers to buy into CRISPR will be an uphill battle for Arnot and other industry groups. Food and environmental advocacy groups already are asking questions about CRISPR, as well as raising concerns over tracing genetically edited food in the system and the potential lack of regulatory oversight.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production. Kristofor Husted is based at member station KBIA in Columbia, Mo.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Mushrooms that don't brown? Pigs resistant to diseases? Though the process does not introduce foreign genetic material into food or livestock, getting consumers to buy in will be an uphill battle.","status":"publish","parent":0,"modified":1508951029,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":763},"headData":{"title":"Amid GMO Strife, Food Industry Vies For Public Trust In CRISPR Technology | KQED","description":"Mushrooms that don't brown? Pigs resistant to diseases? Though the process does not introduce foreign genetic material into food or livestock, getting consumers to buy in will be an uphill battle.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"122050 https://ww2.kqed.org/bayareabites/?p=122050","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/25/amid-gmo-strife-food-industry-vies-for-public-trust-in-crispr-technology/","disqusTitle":"Amid GMO Strife, Food Industry Vies For Public Trust In CRISPR Technology","source":"Food Trends and Technology","sourceUrl":"https://ww2.kqed.org/bayareabites/category/food-and-technology/","nprByline":"Kristofor Husted, \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, NPR Food","nprStoryId":"559867742","nprApiLink":"http://api.npr.org/query?id=559867742&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/10/25/559867742/amid-gmo-strife-food-industry-vies-for-public-trust-in-crispr-technology?ft=nprml&f=559867742","nprRetrievedStory":"1","nprPubDate":"Wed, 25 Oct 2017 11:53:00 -0400","nprStoryDate":"Wed, 25 Oct 2017 04:30:00 -0400","nprLastModifiedDate":"Wed, 25 Oct 2017 11:53:45 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171025_me_amid_gmo_strife_food_industry_vies_for_public_trust_in_crispr_technology.mp3?orgId=4780024&topicId=1053&d=200&p=3&story=559867742&t=progseg&e=559963480&seg=6&ft=nprml&f=559867742","nprAudioM3u":"http://api.npr.org/m3u/1559963933-4dd74c.m3u?orgId=4780024&topicId=1053&d=200&p=3&story=559867742&t=progseg&e=559963480&seg=6&ft=nprml&f=559867742","path":"/bayareabites/122050/amid-gmo-strife-food-industry-vies-for-public-trust-in-crispr-technology","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171025_me_amid_gmo_strife_food_industry_vies_for_public_trust_in_crispr_technology.mp3?orgId=4780024&topicId=1053&d=200&p=3&story=559867742&t=progseg&e=559963480&seg=6&ft=nprml&f=559867742","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the story on Morning Edition:\u003c/strong>\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2017/10/20171025_me_amid_gmo_strife_food_industry_vies_for_public_trust_in_crispr_technology.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's a genetic technology that scientists are eager to apply to food, touting its possibilities for things like mushrooms that don't brown and pigs that are resistant to deadly diseases.\u003c/p>\n\u003cp>And food industry groups, still reeling from widespread protests against genetically engineered corn and soybeans (aka GMOs) that have made it difficult to get genetically engineered food to grocery store shelves, are looking to influence public opinion.\u003c/p>\n\u003cp>The technology is called Clustered Regularly Interspaced Short Palindromic Repeats, or CRISPR. It's a technique that \u003ca href=\"http://animalscience.ucdavis.edu/faculty/vaneenennaam/\">Alison Van Eenennaam\u003c/a>, an animal genetics professor at University of California, Davis, says can de-activate a gene. Or, as she puts it: \"It's editing. It's like going into a Word document and basically replacing one letter, maybe that instead of 'wind,' you want it to say 'wine,' \" she says.\u003c/p>\n\u003cp>Skeptics, like Dana Perls with the environmental group Friends of the Earth, say food companies are trying to distance themselves from terms like GMO and genetic engineering that have caused them trouble with consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These new gene editing technologies like CRISPR are genetic engineering. And if this is genetic engineering, then call it that,\" says Perls. She says these producers are just trying to pull the wool over consumers' eyes with a strong public relations push.\u003c/p>\n\u003cp>Dozens of crops and livestock developed with CRISPR technology are years from the market, though the U.S. Department of Agriculture already said \u003ca href=\"http://agsci.psu.edu/magazine/articles/2016/fall-winter/a-crispr-mushroom\">it won't regulate\u003c/a> CRISPR-developed products like other genetically engineered food, since \u003ca href=\"https://www.aphis.usda.gov/biotechnology/downloads/reg_loi/15-321-01_air_response_signed.pdf\">no foreign genetic\u003c/a> material is introduced in the process. The Food and Drug Administration will decide which new products are safe.\u003c/p>\n\u003cp>To get ahead of any criticism, a group of heavyweights in the food industry have joined forces to form the Coalition for Responsible Gene Editing in Agriculture, which is funded by \u003ca href=\"http://www.foodintegrity.org/about/members/cfi-members/\">members\u003c/a> like the U.S. Pork Board, Monsanto, Syngenta and Bayer.\u003c/p>\n\u003cp>The board's CEO, Bill Even, says the food industry missed a chance to do this when the earlier wave of genetically engineered food made it to the market.\u003c/p>\n\u003cp>\"There was never any conversation with consumers around what is this and what did it mean,\" he says. \"Fast forward now today, there's a lot of debate around GMOs and food. The public rightly [is] ... interested in knowing what's in their food.\"\u003c/p>\n\u003cp>People don't often trust big companies, says \u003ca href=\"http://www.foodintegrity.org/about/leadership/charlie-arnot/\">Charlie Arnot\u003c/a>, who leads the coalition and is the CEO of the Center for Food Integrity. But when it comes to CRISPR, there are three key strategies Arnot says will help get consumers on board.\u003c/p>\n\u003cp>First: CRISPR is not a secret.\u003c/p>\n\u003cp>\"Those in technology have to be more transparent and be much more engaged in a public conversation and dialogue, in order to answer those questions, address the skepticism and ultimately result in earning consumer trust in what they're doing in gene editing,\" he says.\u003c/p>\n\u003cp>Second, the coalition wants to show that it shares the same values that shoppers do. So, its members are sponsoring and attending events like \u003ca href=\"http://crisprcon.org/\">CRISPRcon\u003c/a> to engage in public discussions about the technology and its potential animal welfare, societal and environmental benefits.\u003c/p>\n\u003cp>\"If people trust you, science doesn't matter. If people don't trust you, science doesn't matter,\" Arnot says. \"It only matters after you cross that trust threshold. So you really have to engage in that values-based dialogue to build trust, and then you're given the permission to introduce the science.\"\u003c/p>\n\u003cp>And that's the third strategy: These companies want consumers to know that CRISPR isn't like other forms of genetic engineering. CRISPR changes the way genes are expressed; it doesn't necessarily add genetic material from another species, although it can be used that way.\u003c/p>\n\u003cp>\"That's going to be the path that will ultimately lead to greater trust,\" Arnot says. \"If we shortcut that path, we run the risk of potentially having this significantly beneficial technology not be accepted.\"\u003c/p>\n\u003cp>But persuading consumers to buy into CRISPR will be an uphill battle for Arnot and other industry groups. Food and environmental advocacy groups already are asking questions about CRISPR, as well as raising concerns over tracing genetically edited food in the system and the potential lack of regulatory oversight.\u003c/p>\n\u003cp>\u003cem>This story comes to us from \u003c/em>\u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>,\u003cem> a reporting collaboration that focuses on agriculture and food production. Kristofor Husted is based at member station KBIA in Columbia, Mo.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122050/amid-gmo-strife-food-industry-vies-for-public-trust-in-crispr-technology","authors":["byline_bayareabites_122050"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_358"],"tags":["bayareabites_15412","bayareabites_10771"],"featImg":"bayareabites_122053","label":"source_bayareabites_122050"},"bayareabites_107381":{"type":"posts","id":"bayareabites_107381","meta":{"index":"posts_1591205157","site":"bayareabites","id":"107381","score":null,"sort":[1457190202000]},"guestAuthors":[],"slug":"action-on-a-national-gmo-labeling-measure-heats-up-on-capitol-hill","title":"Action On A National GMO Labeling Measure Heats Up On Capitol Hill","publishDate":1457190202,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>With a July 1 deadline looming, Congress was scrambling this week to quickly set a national standard for labeling food products that contain genetically modified ingredients.\u003c/p>\n\u003cp>While most lawmakers mentioned polls showing the \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">majority of Americans support GMO\u003c/a> labeling, they differed on whether a national system should be voluntary or mandatory. A \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.VtnGrOLHl_A\">measure passed in the U.S. House\u003c/a> last summer sets voluntary labeling standards.\u003c/p>\n\u003cp>The first \u003cem>mandatory\u003c/em> GMO labeling law is set to go into effect in Vermont in July – Kansas Republican Sen. Pat Roberts has called it a \"wrecking ball\" headed the food industry's way. Roberts, the chair of the Senate Agriculture, Nutrition and Forestry Committee, won first-round approval on Tuesday for his own GMO labeling bill – which would preempt Vermont's law.\u003c/p>\n\u003cp>Roberts' bill would create a \u003cem>voluntary \u003c/em>USDA labeling standard for GMO foods. Perhaps more importantly, it specifically prevents states from creating their own labeling standards.\u003c/p>\n\u003cp>The labeling issue has created a conundrum for lawmakers. They must weigh the competing interests of activists who want more transparency in the food system, industrial agriculture, and large food companies, while also maneuvering the always-tricky issue of state rights. Pro-GMO forces worry that such labels would inherently imply that something is wrong with these foods.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the complicated dynamics involved, Sen. Heidi Heitkamp, a North Dakota Democrat, chastised her fellow committee members for passing the Roberts bill \"in a pretty cavalier way.\" Although she, too, voted for the measure, Heitkamp worried that the committee had essentially voted to \"preempt a state law.\" As she put it, lawmakers were telling Americans \"we know better than they do\" about their right to know what's in their food.\u003c/p>\n\u003cp>\"That's a tough sell,\" Heitkamp told her colleagues. \"It's a tough sell in a political environment where people think that Washington, D.C., doesn't listen to them.\"\u003c/p>\n\u003cp>Roberts' bill now moves to the Senate floor, but he doesn't believe he has the 60 votes needed to get it passed, so a compromise will have to be crafted.\u003c/p>\n\u003cp>Earlier this year, U.S. Agriculture Secretary Tom Vilsack oversaw negotiations on labeling rules between organic companies and conventional food manufacturers. But those talks broke down, and \u003ca href=\"http://www.agri-pulse.com/Vilsack-Congress-must-resolve-GMO-labeling-dispute-02112016.asp\">Vilsack said the issue\u003c/a> is now in the hands of Congress.\u003c/p>\n\u003cp>Meanwhile, a competing labeling measure popped up this week: Democratic Sen. Jeff Merkley of Oregon introduced a bill that would make it mandatory for companies to disclose GMO ingredients as part of nutrition facts labels.\u003c/p>\n\u003cp>Campbell Soup Co., which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">announced in January\u003c/a> that it would begin disclosing GMO ingredients on its products, applauded Merkley's bill \u003ca href=\"https://twitter.com/CampbellSoupCo\">via Twitter\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We applaud \u003ca href=\"https://twitter.com/SenJeffMerkley\">@SenJeffMerkley\u003c/a> on intro of \u003ca href=\"https://twitter.com/hashtag/GMO?src=hash\">#GMO\u003c/a> nat'l labeling bill. Provides clear & consistent info consumers seek. \u003ca href=\"https://t.co/MqGJCeqnce\">https://t.co/MqGJCeqnce\u003c/a>\u003c/p>\n\u003cp>— Campbell Soup Co (@CampbellSoupCo) \u003ca href=\"https://twitter.com/CampbellSoupCo/status/705162835253436416\">March 2, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\"Provides clear & consistent info consumers seek,\" the Tweet reads.\u003c/p>\n\u003cp>A fourth potential plan, a possible compromise from Sen. Joe Donnelly, an Indiana Democrat, was offered as an amendment during the ag committee meeting this week. It would create a voluntary disclosure program, which could become mandatory in three years if less than 85 percent of companies were listing GMO ingredients.\u003c/p>\n\u003cp>Donnelly characterized his plan as setting \"ambitious goals\" for companies to be more transparent.\u003c/p>\n\u003cp>\"Instead of pitting conventional farmers versus organic [farmers], or concerned parents versus biotech companies, we need to quickly enact legislation that ensures consumers can get the information they want, without sticking misleading labels on every food product,\" he told the committee.\u003c/p>\n\u003cp>This issue wasn't so controversial in the House, where a voluntary labeling measure — sponsored by Kansas Republican Rep. Mike Pompeo — passed easily last July on a bipartisan vote of 275-150.\u003c/p>\n\u003cp>That both bills seeking a voluntary labeling system were sponsored by Republicans based in Midwest farm country shouldn't come as a surprise. The majority of crops grown in the U.S. have been genetically engineered. \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">According to the USDA\u003c/a>, in 2015, 94 percent of soybean acreage and 92 percent of corn acreage are GE seeds.\u003c/p>\n\u003cp>And most of the large farm groups support Roberts' bill, including \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/02/national-corn-growers-association-applauds-introduction-of-proposal-to-avoid-patchwork-of-state-labeling-laws\">the National Corn Growers\u003c/a> and the \u003ca href=\"http://www.oklahomafarmreport.com/wire/news/2016/02/01271_ASAReactsGMOLabeling021916_165536.php#.VsyznOLUXL8\">American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>On the other side of the issue are environmentalists like \u003ca href=\"http://www.foodandwaterwatch.org/insight/case-gmo-labeling\">Food & Water Watch\u003c/a> and a group called Just Label It. They call Roberts' and Pompeo's bills the \"Deny Americans the Right to Know\" or \u003ca href=\"http://www.justlabelit.org/dark-act/\">DARK Act.\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is investigations editor for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and \u003ca href=\"http://kcur.org/#stream/0\">KCUR\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.lcc.edu/radio/\" target=\"_blank\">WLNZ-FM\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Congress is scrambling to piece together a national standard for labeling foods that contain genetically modified ingredients before July 1. That's when Vermont's mandatory labeling law kicks in.","status":"publish","parent":0,"modified":1457193831,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":751},"headData":{"title":"Action On A National GMO Labeling Measure Heats Up On Capitol Hill | KQED","description":"Congress is scrambling to piece together a national standard for labeling foods that contain genetically modified ingredients before July 1. That's when Vermont's mandatory labeling law kicks in.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"107381 http://ww2.kqed.org/bayareabites/?p=107381","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/03/05/action-on-a-national-gmo-labeling-measure-heats-up-on-capitol-hill/","disqusTitle":"Action On A National GMO Labeling Measure Heats Up On Capitol Hill","source":"Politics, Activism & Food Safety","sourceUrl":"https://ww2.kqed.org/bayareabites/category/politics-activism-food-safety/","nprByline":"Peggy Lowe, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Courtesy of Campbell Soup Company","nprStoryId":"469245418","nprApiLink":"http://api.npr.org/query?id=469245418&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/03/04/469245418/action-on-a-national-gmo-labeling-measure-heats-up-on-capitol-hill?ft=nprml&f=469245418","nprRetrievedStory":"1","nprPubDate":"Fri, 04 Mar 2016 18:34:00 -0500","nprStoryDate":"Fri, 04 Mar 2016 18:34:00 -0500","nprLastModifiedDate":"Fri, 04 Mar 2016 18:35:28 -0500","path":"/bayareabites/107381/action-on-a-national-gmo-labeling-measure-heats-up-on-capitol-hill","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>With a July 1 deadline looming, Congress was scrambling this week to quickly set a national standard for labeling food products that contain genetically modified ingredients.\u003c/p>\n\u003cp>While most lawmakers mentioned polls showing the \u003ca href=\"http://www.pbs.org/newshour/rundown/poll-finds-americans-support-gmo-food-labeling/\">majority of Americans support GMO\u003c/a> labeling, they differed on whether a national system should be voluntary or mandatory. A \u003ca href=\"http://harvestpublicmedia.org/content/four-reasons-care-about-bill-blocking-state-gmo-laws#.VtnGrOLHl_A\">measure passed in the U.S. House\u003c/a> last summer sets voluntary labeling standards.\u003c/p>\n\u003cp>The first \u003cem>mandatory\u003c/em> GMO labeling law is set to go into effect in Vermont in July – Kansas Republican Sen. Pat Roberts has called it a \"wrecking ball\" headed the food industry's way. Roberts, the chair of the Senate Agriculture, Nutrition and Forestry Committee, won first-round approval on Tuesday for his own GMO labeling bill – which would preempt Vermont's law.\u003c/p>\n\u003cp>Roberts' bill would create a \u003cem>voluntary \u003c/em>USDA labeling standard for GMO foods. Perhaps more importantly, it specifically prevents states from creating their own labeling standards.\u003c/p>\n\u003cp>The labeling issue has created a conundrum for lawmakers. They must weigh the competing interests of activists who want more transparency in the food system, industrial agriculture, and large food companies, while also maneuvering the always-tricky issue of state rights. Pro-GMO forces worry that such labels would inherently imply that something is wrong with these foods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the complicated dynamics involved, Sen. Heidi Heitkamp, a North Dakota Democrat, chastised her fellow committee members for passing the Roberts bill \"in a pretty cavalier way.\" Although she, too, voted for the measure, Heitkamp worried that the committee had essentially voted to \"preempt a state law.\" As she put it, lawmakers were telling Americans \"we know better than they do\" about their right to know what's in their food.\u003c/p>\n\u003cp>\"That's a tough sell,\" Heitkamp told her colleagues. \"It's a tough sell in a political environment where people think that Washington, D.C., doesn't listen to them.\"\u003c/p>\n\u003cp>Roberts' bill now moves to the Senate floor, but he doesn't believe he has the 60 votes needed to get it passed, so a compromise will have to be crafted.\u003c/p>\n\u003cp>Earlier this year, U.S. Agriculture Secretary Tom Vilsack oversaw negotiations on labeling rules between organic companies and conventional food manufacturers. But those talks broke down, and \u003ca href=\"http://www.agri-pulse.com/Vilsack-Congress-must-resolve-GMO-labeling-dispute-02112016.asp\">Vilsack said the issue\u003c/a> is now in the hands of Congress.\u003c/p>\n\u003cp>Meanwhile, a competing labeling measure popped up this week: Democratic Sen. Jeff Merkley of Oregon introduced a bill that would make it mandatory for companies to disclose GMO ingredients as part of nutrition facts labels.\u003c/p>\n\u003cp>Campbell Soup Co., which \u003ca href=\"http://www.npr.org/sections/thesalt/2016/01/08/462422610/campbell-soup-switches-sides-in-the-gmo-labeling-fight\">announced in January\u003c/a> that it would begin disclosing GMO ingredients on its products, applauded Merkley's bill \u003ca href=\"https://twitter.com/CampbellSoupCo\">via Twitter\u003c/a>.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" data-lang=\"en\">\n\u003cp lang=\"en\" dir=\"ltr\">We applaud \u003ca href=\"https://twitter.com/SenJeffMerkley\">@SenJeffMerkley\u003c/a> on intro of \u003ca href=\"https://twitter.com/hashtag/GMO?src=hash\">#GMO\u003c/a> nat'l labeling bill. Provides clear & consistent info consumers seek. \u003ca href=\"https://t.co/MqGJCeqnce\">https://t.co/MqGJCeqnce\u003c/a>\u003c/p>\n\u003cp>— Campbell Soup Co (@CampbellSoupCo) \u003ca href=\"https://twitter.com/CampbellSoupCo/status/705162835253436416\">March 2, 2016\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>\"Provides clear & consistent info consumers seek,\" the Tweet reads.\u003c/p>\n\u003cp>A fourth potential plan, a possible compromise from Sen. Joe Donnelly, an Indiana Democrat, was offered as an amendment during the ag committee meeting this week. It would create a voluntary disclosure program, which could become mandatory in three years if less than 85 percent of companies were listing GMO ingredients.\u003c/p>\n\u003cp>Donnelly characterized his plan as setting \"ambitious goals\" for companies to be more transparent.\u003c/p>\n\u003cp>\"Instead of pitting conventional farmers versus organic [farmers], or concerned parents versus biotech companies, we need to quickly enact legislation that ensures consumers can get the information they want, without sticking misleading labels on every food product,\" he told the committee.\u003c/p>\n\u003cp>This issue wasn't so controversial in the House, where a voluntary labeling measure — sponsored by Kansas Republican Rep. Mike Pompeo — passed easily last July on a bipartisan vote of 275-150.\u003c/p>\n\u003cp>That both bills seeking a voluntary labeling system were sponsored by Republicans based in Midwest farm country shouldn't come as a surprise. The majority of crops grown in the U.S. have been genetically engineered. \u003ca href=\"http://www.centerforfoodsafety.org/issues/311/ge-foods/about-ge-foods\">According to the USDA\u003c/a>, in 2015, 94 percent of soybean acreage and 92 percent of corn acreage are GE seeds.\u003c/p>\n\u003cp>And most of the large farm groups support Roberts' bill, including \u003ca href=\"http://www.ncga.com/news-and-resources/news-stories/article/2016/02/national-corn-growers-association-applauds-introduction-of-proposal-to-avoid-patchwork-of-state-labeling-laws\">the National Corn Growers\u003c/a> and the \u003ca href=\"http://www.oklahomafarmreport.com/wire/news/2016/02/01271_ASAReactsGMOLabeling021916_165536.php#.VsyznOLUXL8\">American Soybean Association\u003c/a>.\u003c/p>\n\u003cp>On the other side of the issue are environmentalists like \u003ca href=\"http://www.foodandwaterwatch.org/insight/case-gmo-labeling\">Food & Water Watch\u003c/a> and a group called Just Label It. They call Roberts' and Pompeo's bills the \"Deny Americans the Right to Know\" or \u003ca href=\"http://www.justlabelit.org/dark-act/\">DARK Act.\u003c/a>\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Peggy Lowe is investigations editor for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a> and \u003ca href=\"http://kcur.org/#stream/0\">KCUR\u003c/a>. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.lcc.edu/radio/\" target=\"_blank\">WLNZ-FM\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/107381/action-on-a-national-gmo-labeling-measure-heats-up-on-capitol-hill","authors":["byline_bayareabites_107381"],"categories":["bayareabites_1245","bayareabites_2035","bayareabites_60"],"tags":["bayareabites_10771","bayareabites_10787","bayareabites_10774"],"featImg":"bayareabites_107382","label":"source_bayareabites_107381"},"bayareabites_104051":{"type":"posts","id":"bayareabites_104051","meta":{"index":"posts_1591205157","site":"bayareabites","id":"104051","score":null,"sort":[1448812426000]},"guestAuthors":[],"slug":"gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives","title":"GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?","publishDate":1448812426,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n","blocks":[],"excerpt":"If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.","status":"publish","parent":0,"modified":1448812501,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":1349},"headData":{"title":"GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives? | KQED","description":"If you’re choosing salmon, here’s what labels will—and won’t—tell you about the first edible genetically engineered animal approved for sale.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"104051 http://ww2.kqed.org/bayareabites/?p=104051","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/11/29/gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives/","disqusTitle":"GMO Salmon is Coming to a Store Near You. Will You Know When it Arrives?","path":"/bayareabites/104051/gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Late last week, the U.S. Food and Drug Administration (FDA) approved AquAdvantage salmon—the first edible genetically engineered animal to earn such an approval. The salmon, produced by \u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty Technologies\u003c/a>, are genetically engineered (GE) with DNA that causes them to grow to market size much faster than other salmon. And while many advocates have shown concern over the fish in recent years, the FDA has declared it safe to eat.\u003c/p>\n\u003cp>The AquAdvantage salmon will only be raised in contained, inland facilities in Panama, from eggs produced in Canada. Once harvested, they will be imported for sale in the U.S. But exactly when they could show up on store shelves remains uncertain. “It is too early to discuss commercialization plans, but there are several paths to market that are being considered,” \u003ca href=\"https://aquabounty.com\">AquaBounty\u003c/a> spokesperson Dave Conley told Civil Eats.\u003cspan id=\"more-23470\">\u003c/span>\u003c/p>\n\u003cp>When the GE salmon does reach consumer audiences, will consumers be able to identify it? Probably not.\u003c/p>\n\u003cp>According to the “\u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">voluntary guidelines for GMO labeling\u003c/a>” the FDA proposed when they approved the salmon last week, that decision will be left entirely up to the companies selling the fish. In their guidelines the FDA is suggesting—not requiring—that manufacturers “should consider” keeping records documenting whether or not their product is genetically engineered. The agency has also proposed that if companies \u003cem>do\u003c/em> opt to label the salmon, the labels they use must meet existing \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">FDA rules\u003c/a> that manufacturers’ claims are “truthful and not misleading.”\u003c/p>\n\u003cp>But \u003ca href=\"https://www.foodandwaterwatch.org/abo\">Food & Water Watch\u003c/a> assistant director Patty Lovera says the odds that companies will disclose this information are incredibly low. In fact, she has yet to seen a food company do so. “The practical effect of voluntary labeling is no labeling,” she told Civil Eats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Guessing Game for Consumers\u003c/strong>\u003c/p>\n\u003cp>When it comes to fresh or frozen fish, eagle-eyed shoppers will, however, have a few clues with which to work. Because the AquAdvantage salmon will be raised in Panama, it will have to carry the \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">country-of-origin\u003c/a> (COOL) label required by the U.S. Department of Agriculture (USDA). These rules also require imported fish sold by retailers to be labeled as “farm-raised” or “wild caught.” So if shoppers see “farm-raised” and “Product of Panama” all on one package, the salmon \u003cem>could well be\u003c/em> genetically engineered by AquaBounty.\u003c/p>\n\u003cp>Right now, \u003ca href=\"http://www.centerforfoodsafety.org\">Center for Food Safety\u003c/a> policy analyst Jaydee Hanson says, “no other salmon is being raised commercially in Panama.” But there’s no guarantee that will remain the case.\u003c/p>\n\u003cp>Fish that has been processed—cooked or combined with other ingredients in a product like a frozen entrée with sauce or a salmon burger—has another set of labeling rules entirely. Salmon in these forms are exempt from \u003ca href=\"http://www.ams.usda.gov/rules-regulations/cool\">COOL requirements\u003c/a>. So are restaurants and what the USDA calls “food service establishments,” like cafeterias. The agency explains that while restaurant suppliers must make country-of-origin information and farmed or wild caught information “available” to their buyers, the restaurants themselves are not required to share this information with their customers.\u003c/p>\n\u003cp>Either way, if the FDA’s proposed voluntary labeling guidelines are approved, Just Label It executive director Scott Faber says, “consumers will have no way of knowing whether the salmon they are buying comes from nature or from a lab.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.prnewswire.com/news-releases/fda-approves-aquadvantage-salmon-300181839.html\">AquaBounty maintains\u003c/a>, however, that their GE salmon will be “traceable.”\u003c/p>\n\u003cp>\u003cstrong>The Lawsuits\u003c/strong>\u003c/p>\n\u003cp>The FDA has rejected petitions from Food &Water Watch asking that GE salmon be considered under food additive regulations rather than animal drug laws that it has used for this approval. The FDA has also rejected a Center for Food Safety (CFS) petition asking that labeling be mandatory for all food containing GE ingredients. CFS says it will bring a \u003ca href=\"http://www.centerforfoodsafety.org/press-releases/4131/fda-approves-first-genetically-engineered-animal-for-human-consumption-over-the-objections-of-millions\">new lawsuit\u003c/a> against the FDA for its approval of AquaBounty’s GE salmon. Other groups, including Food & Water Watch, are also considering legal action.\u003c/p>\n\u003cp>“We recognize that some consumers are interested in knowing whether food ingredients are derived from GE sources,” said Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition, in a statement. But so far, FDA is leaving this up to manufacturers and setting \u003ca href=\"http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm469802.htm#C\">strict rules for companies claiming to be GMO-free\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Is GE Salmon an “Animal Drug”?\u003c/strong>\u003c/p>\n\u003cp>On a technical note, AquaBounty’s salmon was approved through legal maneuvering under the federal Food, Drug, and Cosmetic Act that has allowed the GE salmon to be approved as an “animal drug.” And it turns out, this could further obscure what the public knows about GE fish—or other GE food animals that may eventually be approved.\u003c/p>\n\u003cp>“Lawyers at FDA figured out they could use the definition of a drug in the Food, Drug, and Cosmetic Act, [which says] a drug involves any substance that is intended to change the structure or function of an organism,” Dartmouth College professor of environmental studies and Union of Concerned Scientists board chair Anne Kapuscinski explained to Civil Eats. “They said, ‘we could stretch that to cover the transgene inserted into an animal whose intent is to change the function of the organism.’”\u003c/p>\n\u003cp>Why does this matter to general public? Because the Food, Drug, and Cosmetic Act “requires the FDA to keep the entire drug application process secret unless the applicant wants to make it public,” Kapuscinski explained. In the case of the AquaBounty GE salmon, the process was made public, but “that doesn’t mean others will be,” she said.\u003c/p>\n\u003cp>“The concern is about future applications. If they’re secret, how are we to know if the FDA is going to maintain adequate scientific rigor for assessing environmental risks,” Kapuscinski said.\u003c/p>\n\u003cp>There may indeed be other GE animals in the pipeline. For example, research is also apparently underway for a \u003ca href=\"http://www.ars.usda.gov/research/projects/projects.htm?accn_no=425211\">genetically engineered pig\u003c/a>. In that case, scientists hope to reduce the animal’s odor and alter its taste.\u003c/p>\n\u003cp>Kapuscinski and colleagues have submitted extensive comments to the FDA pointing out environmental concerns, including potential gaps in information about how the GE salmon will be kept contained in Panama. \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">According to the FDA\u003c/a>, both Canadian and Panamanian facilities have \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm473238.htm\">numerous measures\u003c/a> to prevent eggs or fish from escaping. In addition, the fish “produced for food in Panama will be an all-female, reproductively sterile population.”\u003c/p>\n\u003cp>In addition, Hanson points to inadequacies in the food safety review process. These include concerns about the \u003ca href=\"http://www.centerforfoodsafety.org/files/cfs-appendix-2-aquaadvantage-risk-assessment_56192.pdf\">small number of samples\u003c/a> put through safety tests, including those for potential allergens.\u003c/p>\n\u003cp>Of course, retailers’ willingness is another important piece of the puzzle. Several including \u003ca href=\"http://www.seattletimes.com/business/retail/costco-says-it-wont-sell-genetically-modified-salmon/\">Costco\u003c/a>, \u003ca href=\"http://csrsite.safeway.com/home/report-overview/position-statements/\">Safeway\u003c/a>, and Kroger have said they have no plans to sell the AquAdvantage salmon. \u003ca href=\"http://www.rodalesorganiclife.com/food/stores-wont-sell-genetically-engineered-salmon\">Other supermarket chains and retailers\u003c/a>, including Target, Whole Foods, Trader Joe’s, and Aldi have made similar announcements. Last week, Walmart—a likely candidate—said it was too busy with “Black Friday” planning to comment.\u003c/p>\n\u003cp>Advocates are also concerned about the precedent this approval sets. Although the U.S. is the first nation to approve the salmon, Food and Water Watch’s Lovera says, “We’re very concerned about foreign markets. A lot of people take the FDA as a green-light.”\u003c/p>\n\u003cp>\u003cem>The FDA’s proposed voluntary guidelines on labeling for both GE salmon and other GE foods is open for public comment for 60 days beginning November 23rd.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About the Writer\u003c/strong>\u003cbr>\nElizabeth Grossman is a Portland, Oregon-based journalist specializing in environmental and science issues. She is the author of Chasing Molecules, High Tech Trash, Watershed and other books. Her work has appeared in a variety of publications, including \u003cem>Scientific American\u003c/em>, \u003cem>Environmental Health Perspectives\u003c/em>, Yale e360, \u003cem>Ensia\u003c/em>, \u003cem>High Country News\u003c/em>, The Pump Handle, Chemical Watch, \u003cem>Washington Post\u003c/em>, TheAtlantic.com, Salon, \u003cem>The Nation\u003c/em>, and \u003cem>Mother Jones\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/104051/gmo-salmon-is-coming-to-a-store-near-you-will-you-know-when-it-arrives","authors":["5583"],"categories":["bayareabites_13718","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2608","bayareabites_15109","bayareabites_11354","bayareabites_10771","bayareabites_10787","bayareabites_80"],"featImg":"bayareabites_104053","label":"bayareabites"},"bayareabites_97328":{"type":"posts","id":"bayareabites_97328","meta":{"index":"posts_1591205157","site":"bayareabites","id":"97328","score":null,"sort":[1435173885000]},"guestAuthors":[],"slug":"genetically-modified-salmon-coming-to-a-river-near-you","title":"Genetically Modified Salmon: Coming To A River Near You?","publishDate":1435173885,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.","status":"publish","parent":0,"modified":1435173885,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":872},"headData":{"title":"Genetically Modified Salmon: Coming To A River Near You? | KQED","description":"Scientists are trying to predict what might happen if genetically modified salmon escaped growth facilities. It's a scenario often raised by critics who don't want the FDA to approve sale of the fish.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"97328 http://ww2.kqed.org/bayareabites/?p=97328","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/24/genetically-modified-salmon-coming-to-a-river-near-you/","disqusTitle":"Genetically Modified Salmon: Coming To A River Near You?","nprByline":"Jessie Rack, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"413755699","nprApiLink":"http://api.npr.org/query?id=413755699&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/24/413755699/genetically-modified-salmon-coming-to-a-river-near-you?ft=nprml&f=413755699","nprRetrievedStory":"1","nprPubDate":"Wed, 24 Jun 2015 12:11:00 -0400","nprStoryDate":"Wed, 24 Jun 2015 12:08:00 -0400","nprLastModifiedDate":"Wed, 24 Jun 2015 12:11:09 -0400","path":"/bayareabites/97328/genetically-modified-salmon-coming-to-a-river-near-you","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>While the debate over whether to label foods containing GMO ingredients plays out across the country, another engineered food has long been waiting to hit grocery stores: genetically modified salmon.\u003c/p>\n\u003cp>Produced by Massachusetts-based biotech firm \u003ca href=\"http://aquabounty.com/\">AquaBounty Technologies\u003c/a>, the fish is an Atlantic salmon engineered to grow twice as fast as its conventional, farm-raised counterpart. But AquaBounty's fish has been languishing in the regulatory process: The company has been trying to get the U.S. Food and Drug Administration to approve its salmon for sale for nearly 20 years.\u003c/p>\n\u003cp>One concern \u003ca href=\"http://www.npr.org/sections/thesalt/2011/12/12/143588609/safety-concerns-linger-around-genetically-modified-salmon\">repeatedly raised\u003c/a> by critics who don't want the FDA to give the transgenic fish the green light: What would happen if these fish got out of the land-based facilities where they're grown and escaped into the wild? Would genetically modified salmon push out their wild counterparts or permanently alter habitat? In a \u003ca href=\"http://bioscience.oxfordjournals.org/content/early/2015/06/05/biosci.biv068\">review paper\u003c/a> published this month in the journal \u003cem>BioScience\u003c/em>, scientists tackle that very question.\u003c/p>\n\u003cp>\u003ca href=\"http://www.meds-sdmm.dfo-mpo.gc.ca/sdb-bds/profile-profil.do?id=7&lang=eng\">Robert H. Devlin\u003c/a>, a scientist at Fisheries and Oceans Canada, led a team that reviewed more than 80 studies analyzing growth, behavior and other trait differences between genetically modified and unaltered fish. The scientists used this to predict what might happen if fish with modified traits were unleashed in nature.\u003c/p>\n\u003cp>Genetically modified salmon contain the growth hormone gene from one fish, combined with the promoter of an antifreeze gene from another. This combination both increases and speeds up growth, so the salmon reach a larger size faster.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Altering a fish's genes also changes other traits, the review found. Genetically modified salmon eat more food, spend more time near the surface of the water, and don't tend to associate in groups. They develop at a dramatically faster rate, and their immune function is reduced.\u003c/p>\n\u003cp>But would these altered traits help genetically modified salmon outcompete wild salmon, while at the same time making them less likely to thrive in nature? It's unclear, says\u003cstrong> \u003c/strong>\u003ca href=\"https://sites.google.com/site/fredsundstrom/\">Fredrik Sundström\u003c/a>, one of the study authors and an ecologist at Uppsala University in Sweden. He stresses that we can't assume genetically modified fish would perish quickly in nature, just because they didn't evolve there.\u003c/p>\n\u003cp>It's analogous, he says, to invasive species. \"Invasive species also didn't evolve in the environment where they are now invading, and they still are able to survive and flourish. We could argue along the same lines with the [genetically modified] fish.\"\u003c/p>\n\u003cp>Despite obvious differences between genetically engineered and wild salmon, predicting what could happen in a real escape is challenging. According to Sundström, \"it's very difficult to predict any ecological consequences before these fish are actually in nature, when it's kind of too late to do anything about it.\"\u003c/p>\n\u003cp>But how likely is an escape, really?\u003c/p>\n\u003cp>\"Virtually impossible,\" says Dave Conley, director of corporate communications for AquaBounty. \"We have in essence mitigated all the possible risk scenarios by combining biological and physical methods to reduce those risks to essentially zero,\" he tells The Salt via email.\u003c/p>\n\u003cp>AquaBounty grows its salmon in tanks on land, rather than in open-ocean tanks. According to the FDA's \u003ca href=\"http://www.fda.gov/AnimalVeterinary/DevelopmentApprovalProcess/GeneticEngineering/GeneticallyEngineeredAnimals/ucm280853.htm\">environmental assessment\u003c/a> of AquaBounty's fish,\u003cstrong> \u003c/strong>an additional combination of screens, filters and netting block access to drains and pipes that might provide means of escape.\u003c/p>\n\u003cp>What's more, AquaBounty says its salmon will be all-female and sterile, so if they do escape, they will fail to reproduce.\u003c/p>\n\u003cp>But critics remain unswayed by such assurances. Environmentalists \u003ca href=\"http://www.outsideonline.com/1900276/genetically-engineered-salmon-could-soon-run-wild\">question\u003c/a> just how dependable the company's containment methods are.\u003c/p>\n\u003cp>As Dana Perls of the environmental group \u003ca href=\"http://www.foe.org/\">Friends of the Earth\u003c/a> points out, \"Land-based doesn't mean not near a river.\" A fish egg production facility on Prince Edward Island is located next to an estuary, while another facility in Panama, where the fish are allowed to mature, is close to a river, according to the FDA documents. She calls escapes \"an unavoidable consequence\" of fish farming.\u003c/p>\n\u003cp>There are also questions about the process used to render the fish sterile. It carries a very small rate of failure, but if a large number of fish escaped at once, a few fertile fish could introduce the transgenes into the wild population.\u003c/p>\n\u003cp>Sundström attests that the risk of escape is, for the most part, in the future. \"We are expecting very little risk at the moment, because there are very few facilities that actually hold these fish. I think what's a worry to some people is if it becomes commercialized and you find these kind of fish in millions of hatcheries around the world.\"\u003c/p>\n\u003cp>If that were to happen, he says, the concern is that growers might become lax about containment methods, and then it would just be a matter of time before a fish — or a few — got out.\u003c/p>\n\u003cp>Sundström says scientists can't predict with absolute certainty what would happen in the event of an escape. The real world is just too complicated. \"You have to accept a certain amount of risk,\" he says.\u003c/p>\n\u003cp>And how much risk is too much? \"It's not my thing to answer.\" He says that's for regulators to decide. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/97328/genetically-modified-salmon-coming-to-a-river-near-you","authors":["byline_bayareabites_97328"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2608","bayareabites_14586","bayareabites_10771","bayareabites_80"],"featImg":"bayareabites_97329","label":"bayareabites"},"bayareabites_95854":{"type":"posts","id":"bayareabites_95854","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95854","score":null,"sort":[1430859966000]},"guestAuthors":[],"slug":"natural-gmo-sweet-potato-genetically-modified-8000-years-ago","title":"Natural GMO? Sweet Potato Genetically Modified 8,000 Years Ago","publishDate":1430859966,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The first genetically modified crop wasn't made by a megacorporation. Or a college scientist trying to design a more durable tomato. Nope. Nature did it -- at least 8,000 years ago.\u003c/p>\n\u003cp>Well, actually bacteria in the soil were the engineers. And the microbe's handiwork is present in sweet potatoes all around the world today.\u003c/p>\n\u003cp>Scientists at the International Potato Center in Lima, Peru, have found genes from bacteria in 291 sweet potato varieties, including ones grown in the U.S., Indonesia, China, parts of South America and Africa. The findings suggest bacteria inserted the genes into the crop's wild ancestor, long before humans started cooking up sweet potato fries.\u003c/p>\n\u003cp>\"People have been eating a GMO for thousands of years without knowing it,\" says virologist \u003ca href=\"http://cipotato.org/press-room/press-releases/international-potato-center-receives-grand-challenges-explorations-grant-for-groundbreaking-research-in-global-health-and-development/\" target=\"_blank\" rel=\"noopener\">Jan Kreuze\u003c/a>, who led the study. He and his colleagues \u003ca href=\"http://www.pnas.org/content/early/2015/04/14/1419685112\" target=\"_blank\" rel=\"noopener\">reported\u003c/a> their findings last month in the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95862\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85.jpg\">\u003cimg class=\"size-full wp-image-95862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85.jpg\" alt=\"A sweet rainbow: Americans like their sweet potatoes orange and packed with sugar. But in Africa, yellow and white varieties are also popular. They tend to be less sweet.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85-400x225.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet rainbow: Americans like their sweet potatoes orange and packed with sugar. But in Africa, yellow and white varieties are also popular. They tend to be less sweet. \u003ccite>( Image courtesy of the International Potato Center (CIP) )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kreuze thinks the extra DNA helped with the domestication of the sugary vegetable in Central or South America.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sweet potatoes aren't tubers, like potatoes. They're roots — swollen, puffed-up parts of the root. \"We think the bacteria genes help the plant produce two hormones that change the root and make it something edible,\" Kreuze tells Goats and Soda. \"We need to prove that, but right now, we can't find any sweet potatoes without these genes.\"\u003c/p>\n\u003cp>When our ancestors started to farm sweet potatoes, Krezue says, they very likely noticed the puffed up root and selected plants that carried the foreign genes. The genes stuck around as the sweet potato spread across the globe — first to Polynesia and Southeast Asia, then to Europe and Africa.\u003c/p>\n\u003cp>Today, the sweet potato is the world's seventh most important crop, in terms of pounds of food produced, the Food and Agriculture Organization of the United Nations \u003ca href=\"http://www.fao.org/wairdocs/tac/x5791e/x5791e0q.htm\">says\u003c/a>.\u003c/p>\n\u003cp>\"In the U.S., it seems to be important only at Thanksgiving,\" Kreuze jokes. \"But in parts of Africa, it's a staple crop. It's very robust. When every other crop fails, sweet potatoes still grow.\"\u003c/p>\n\u003cp>In China, sweet potatoes are used to feed livestock. And in many other places, people saute the plant's leaves to make a yummy dish called sweet potato greens.\u003c/p>\n\u003cp>All these farmers — whether they're tending to backyard plots in Rwanda or megafarms in China — are raising a natural GMO.\u003c/p>\n\u003cp>\"I don't think that's all that surprising,\" says \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Greg Jaffe\u003c/a>, the GMO expert at the Center for Science in the Public Interest in Washington. \"Anyone who's familiar with genetic engineering wouldn't be surprised that the [bacteria] \u003cem>Agrobacterium\u003c/em> inserted some DNA into some crops.\"\u003c/p>\n\u003cp>Making GM plants is surprisingly easy.* Scientists take a few plant cells and mix them with a special bacterium, called \u003ca href=\"http://www.apsnet.org/publications/apsnetfeatures/Pages/Agrobacterium.aspx\" target=\"_blank\" rel=\"noopener\">Agrobacterium\u003c/a>. The microbe acts a bit like a virus: It injects a little chunk of DNA into the plant cells — which eventually finds its way to the plant's genome.\u003c/p>\n\u003cp>Biologists then coax the engineered cells to replicate and grow into an entire plant, with roots and shoots. Every cell in that plant then contains the bacteria's genes. \u003cem>Voila!\u003c/em> You have a GM plant. (Unlike animals, plants don't have to grow from an embryo. Many species can sprout up out from a variety of cell types.)\u003c/p>\n\u003cp>\u003cem>Agrobacterium \u003c/em>is ubiquitous in soils all around the world — and infects more than 140 plants species. So it doesn't take much imagination to see how the bacteria's DNA could eventually find its way into our food. \"I suspect if you look in more crops, you'd find other examples,\" Jaffe says.\u003c/p>\n\u003cp>So why does an 8,000-year-old GM sweet potato matter? The example might be helpful for regulators and scientists looking at the safety of GM crops, Jaffe says. \"In many African countries, some regulators and scientists are skeptical and have some concerns about whether these crops are safe,\" Jaffe says. \"This study will probably give them some comfort. It puts this technology into context.\"\u003c/p>\n\u003cp>But the study won't assuage many consumers' worries about GMOs, Jaffe says. \"A lot people's concerns aren't just about whether what the scientists have done is natural or whether the crops are safe to eat.\"\u003c/p>\n\u003cp>Many people worry about whether GMOs increase the use of pesticides and herbicides. Or that some companies use the technology to make seeds intellectual property. \"In these instance, you have to look at the GMO on a case-by-case basis,\" Jaffe says.\u003c/p>\n\u003cp>In the case of sweet potatoes, at least, the world seems clear on all those fronts.\u003c/p>\n\u003cp>\u003cem>*There are several other ways to make GM plants. For example, another method uses a gun to shoot DNA-coated gold particles into plant cells.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"People have been farming — and eating — a GMO for thousands of years without knowing it. Scientists have found genes from bacteria in sweet potatoes around the world. So who made the GMO?","status":"publish","parent":0,"modified":1556669829,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":838},"headData":{"title":"Natural GMO? Sweet Potato Genetically Modified 8,000 Years Ago | KQED","description":"People have been farming — and eating — a GMO for thousands of years without knowing it. Scientists have found genes from bacteria in sweet potatoes around the world. So who made the GMO?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95854 http://ww2.kqed.org/bayareabites/?p=95854","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/05/05/natural-gmo-sweet-potato-genetically-modified-8000-years-ago/","disqusTitle":"Natural GMO? Sweet Potato Genetically Modified 8,000 Years Ago","nprByline":"Michaeleen Doucleff, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\" />NPR Food\u003c/a> ","nprStoryId":"404198552","nprApiLink":"http://api.npr.org/query?id=404198552&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/goatsandsoda/2015/05/05/404198552/natural-gmo-sweet-potato-genetically-modified-8-000-years-ago?ft=nprml&f=404198552","nprRetrievedStory":"1","nprPubDate":"Tue, 05 May 2015 14:51:00 -0400","nprStoryDate":"Tue, 05 May 2015 13:19:00 -0400","nprLastModifiedDate":"Tue, 05 May 2015 14:51:20 -0400","path":"/bayareabites/95854/natural-gmo-sweet-potato-genetically-modified-8000-years-ago","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first genetically modified crop wasn't made by a megacorporation. Or a college scientist trying to design a more durable tomato. Nope. Nature did it -- at least 8,000 years ago.\u003c/p>\n\u003cp>Well, actually bacteria in the soil were the engineers. And the microbe's handiwork is present in sweet potatoes all around the world today.\u003c/p>\n\u003cp>Scientists at the International Potato Center in Lima, Peru, have found genes from bacteria in 291 sweet potato varieties, including ones grown in the U.S., Indonesia, China, parts of South America and Africa. The findings suggest bacteria inserted the genes into the crop's wild ancestor, long before humans started cooking up sweet potato fries.\u003c/p>\n\u003cp>\"People have been eating a GMO for thousands of years without knowing it,\" says virologist \u003ca href=\"http://cipotato.org/press-room/press-releases/international-potato-center-receives-grand-challenges-explorations-grant-for-groundbreaking-research-in-global-health-and-development/\" target=\"_blank\" rel=\"noopener\">Jan Kreuze\u003c/a>, who led the study. He and his colleagues \u003ca href=\"http://www.pnas.org/content/early/2015/04/14/1419685112\" target=\"_blank\" rel=\"noopener\">reported\u003c/a> their findings last month in the \u003cem>Proceedings of the National Academy of Sciences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_95862\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85.jpg\">\u003cimg class=\"size-full wp-image-95862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85.jpg\" alt=\"A sweet rainbow: Americans like their sweet potatoes orange and packed with sugar. But in Africa, yellow and white varieties are also popular. They tend to be less sweet.\" width=\"800\" height=\"449\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/14-19685-large1_wide-e022483580c487c7faff31376cbbed5726f52240-s800-c85-400x225.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sweet rainbow: Americans like their sweet potatoes orange and packed with sugar. But in Africa, yellow and white varieties are also popular. They tend to be less sweet. \u003ccite>( Image courtesy of the International Potato Center (CIP) )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kreuze thinks the extra DNA helped with the domestication of the sugary vegetable in Central or South America.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sweet potatoes aren't tubers, like potatoes. They're roots — swollen, puffed-up parts of the root. \"We think the bacteria genes help the plant produce two hormones that change the root and make it something edible,\" Kreuze tells Goats and Soda. \"We need to prove that, but right now, we can't find any sweet potatoes without these genes.\"\u003c/p>\n\u003cp>When our ancestors started to farm sweet potatoes, Krezue says, they very likely noticed the puffed up root and selected plants that carried the foreign genes. The genes stuck around as the sweet potato spread across the globe — first to Polynesia and Southeast Asia, then to Europe and Africa.\u003c/p>\n\u003cp>Today, the sweet potato is the world's seventh most important crop, in terms of pounds of food produced, the Food and Agriculture Organization of the United Nations \u003ca href=\"http://www.fao.org/wairdocs/tac/x5791e/x5791e0q.htm\">says\u003c/a>.\u003c/p>\n\u003cp>\"In the U.S., it seems to be important only at Thanksgiving,\" Kreuze jokes. \"But in parts of Africa, it's a staple crop. It's very robust. When every other crop fails, sweet potatoes still grow.\"\u003c/p>\n\u003cp>In China, sweet potatoes are used to feed livestock. And in many other places, people saute the plant's leaves to make a yummy dish called sweet potato greens.\u003c/p>\n\u003cp>All these farmers — whether they're tending to backyard plots in Rwanda or megafarms in China — are raising a natural GMO.\u003c/p>\n\u003cp>\"I don't think that's all that surprising,\" says \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Greg Jaffe\u003c/a>, the GMO expert at the Center for Science in the Public Interest in Washington. \"Anyone who's familiar with genetic engineering wouldn't be surprised that the [bacteria] \u003cem>Agrobacterium\u003c/em> inserted some DNA into some crops.\"\u003c/p>\n\u003cp>Making GM plants is surprisingly easy.* Scientists take a few plant cells and mix them with a special bacterium, called \u003ca href=\"http://www.apsnet.org/publications/apsnetfeatures/Pages/Agrobacterium.aspx\" target=\"_blank\" rel=\"noopener\">Agrobacterium\u003c/a>. The microbe acts a bit like a virus: It injects a little chunk of DNA into the plant cells — which eventually finds its way to the plant's genome.\u003c/p>\n\u003cp>Biologists then coax the engineered cells to replicate and grow into an entire plant, with roots and shoots. Every cell in that plant then contains the bacteria's genes. \u003cem>Voila!\u003c/em> You have a GM plant. (Unlike animals, plants don't have to grow from an embryo. Many species can sprout up out from a variety of cell types.)\u003c/p>\n\u003cp>\u003cem>Agrobacterium \u003c/em>is ubiquitous in soils all around the world — and infects more than 140 plants species. So it doesn't take much imagination to see how the bacteria's DNA could eventually find its way into our food. \"I suspect if you look in more crops, you'd find other examples,\" Jaffe says.\u003c/p>\n\u003cp>So why does an 8,000-year-old GM sweet potato matter? The example might be helpful for regulators and scientists looking at the safety of GM crops, Jaffe says. \"In many African countries, some regulators and scientists are skeptical and have some concerns about whether these crops are safe,\" Jaffe says. \"This study will probably give them some comfort. It puts this technology into context.\"\u003c/p>\n\u003cp>But the study won't assuage many consumers' worries about GMOs, Jaffe says. \"A lot people's concerns aren't just about whether what the scientists have done is natural or whether the crops are safe to eat.\"\u003c/p>\n\u003cp>Many people worry about whether GMOs increase the use of pesticides and herbicides. Or that some companies use the technology to make seeds intellectual property. \"In these instance, you have to look at the GMO on a case-by-case basis,\" Jaffe says.\u003c/p>\n\u003cp>In the case of sweet potatoes, at least, the world seems clear on all those fronts.\u003c/p>\n\u003cp>\u003cem>*There are several other ways to make GM plants. For example, another method uses a gun to shoot DNA-coated gold particles into plant cells.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95854/natural-gmo-sweet-potato-genetically-modified-8000-years-ago","authors":["byline_bayareabites_95854"],"categories":["bayareabites_10028","bayareabites_10916"],"tags":["bayareabites_1608","bayareabites_14775","bayareabites_11497","bayareabites_10771","bayareabites_2961"],"featImg":"bayareabites_95855","label":"bayareabites"},"bayareabites_93245":{"type":"posts","id":"bayareabites_93245","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93245","score":null,"sort":[1423874068000]},"guestAuthors":[],"slug":"gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party","title":"GMO Apples Get The Nod, But Not Much Of A Welcoming Party","publishDate":1423874068,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.","status":"publish","parent":0,"modified":1423874068,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":633},"headData":{"title":"GMO Apples Get The Nod, But Not Much Of A Welcoming Party | KQED","description":"Government regulators have approved the first genetically modified apples, which don't turn brown when you cut them open. But planting these trees will be a gamble since consumers may not want them.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"93245 http://blogs.kqed.org/bayareabites/?p=93245","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/13/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party/","disqusTitle":"GMO Apples Get The Nod, But Not Much Of A Welcoming Party","nprByline":"Dan Charles","nprStoryId":"386029863","nprApiLink":"http://api.npr.org/query?id=386029863&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party?ft=nprml&f=386029863","nprRetrievedStory":"1","nprPubDate":"Fri, 13 Feb 2015 18:29:00 -0500","nprStoryDate":"Fri, 13 Feb 2015 17:38:00 -0500","nprLastModifiedDate":"Fri, 13 Feb 2015 17:59:57 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3?orgId=1&topicId=1053&e=386029863&d=191&ft=nprml&f=386029863","nprAudioM3u":"http://api.npr.org/m3u/1386085380-7711b4.m3u?orgId=1&topicId=1053&e=386029863&d=191&ft=nprml&f=386029863","path":"/bayareabites/93245/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg\" alt=\"Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\" width=\"1000\" height=\"563\" class=\"size-full wp-image-93246\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/arctic-apple-1_wide-aa0a0356dfd08dd18d2624b903e17d06f55f88a7-e1423873954542-320x180.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Arctic Granny (right), a GMO variety created by Okanagan Specialty Fruits, got the gren light from federal regulators Friday. The apple doesn't turn brown like a conventional Granny Smith apple (left). Photo: Okanagan Specialty Fruits\u003c/figcaption>\u003c/figure>\n\u003cp>By Dan Charles, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/02/13/386029863/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party\" target=\"_blank\">The Salt at NPR Food\u003c/a> (2/13/15)\u003c/p>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/02/20150213_atc_here_come_the_gmo_apples.mp3\u003c/p>\n\u003cp>We have good news for all of you who find browned apple slices unappetizing. It's bad news, though, if you don't like scientists fiddling with your food. The U.S. Department of Agriculture has given a green light to apples that have been genetically modified so that they don't turn brown when you cut them open.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/08/260782518/this-gmo-apple-wont-brown-will-that-sour-the-fruits-image\">apples\u003c/a> in question are modified versions of Golden Delicious and Granny Smith apples. They're called Arctic Golden and Arctic Granny, and they were created by Okanagan Specialty Fruits, a small company in British Columbia, Canada.\u003c/p>\n\u003cp>The company inserted some extra genes into these apples. The genes are actually extra copies of genes that apples already possess, and as a result, the genes are \"silenced:\" They no longer produce the enzyme that's responsible for apple flesh turning brown when it's exposed to air.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.arcticapples.com/blog/osf-staff/meet-osf-founders-neal-and-louisa-carter#.UIG6Tm_A_ng\">Neal Carter\u003c/a>, the president of Okanagan Specialty Fruits, the main market for these apples will be food service companies that serve sliced apples. Currently, they prevent the apple slices from getting brown through some other method, usually a preservative similar to the lemon juice in your kitchen.\u003c/p>\n\u003cp>Regulators at the U.S. Department of Agriculture \u003ca href=\"http://www.aphis.usda.gov/stakeholders/downloads/2015/SA_arctic_apples.pdf\">said\u003c/a> Friday they'd decided that the new apples pose no additional dangers. This means that farmers are now legally free to plant and sell them.\u003c/p>\n\u003cp>Okanagan Specialty Fruits, however, is also waiting for a letter of approval from the Food and Drug Administration, which is evaluating the fruit's safety for consumers. The FDA has already approved \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/13/376184710/gmo-potatoes-have-arrived-but-will-anyone-buy-them\">potatoes\u003c/a> that were modified in a similar manner, and most observers expect the FDA to approve these apples as well.\u003c/p>\n\u003cp>Yet other hurdles remain. Critics of genetically modified food, including Consumers Union, Food and Water Watch and Friends of the Earth, unleashed a barrage of protest Friday against the USDA's decision.\u003c/p>\n\u003cp>\"It's interesting that USDA chose to approve this GMO apple on Friday the 13\u003csup>th \u003c/sup>-- it's certainly an unlucky day for the apple growers, consumers and food companies that don't want this unnecessary new GMO,\" Lisa Archer, food and technology program director at Friends of the Earth, said in a statement.\u003c/p>\n\u003cp>The groups say the technology needs more critical scrutiny, and believe that the government's system for approving such crops relies too heavily on tests carried out by the companies themselves. The Environmental Working Group noted in a \u003ca href=\"http://www.ewg.org/release/arctic-apples-will-thaw-congressional-action-gmo-labeling\">statement\u003c/a> that the new apples may \"thaw Congressional action on GMO labeling,\" fueling efforts to pass legislation that would require food manufacturers to label foods containing GMOs.\u003c/p>\n\u003cp>Some important players in the apple business, such as the \u003ca href=\"http://www.nwhort.org/\">Northwest Horticultural Council\u003c/a>, also are opposed to the new apples. They are worried the advent of GMO apples will ruin the wholesome image of the entire apple section in supermarkets. There also are concerns that foreign markets, where the new apples are not yet approved for sale, might turn away from American apple exports.\u003c/p>\n\u003cp>Such uncertainties could convince many apple growers to shun the new apples, at least until major customers have decided whether or not to buy them. \"I think it's going to be a very minor market,\" says Christian Schlect, president of the Northwest Horticultural Council, which represents fruit producers in Oregon and Washington. \"It's hard to believe that there will be mass plantings of this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93245/gmo-apples-get-the-nod-but-not-much-of-a-welcoming-party","authors":["byline_bayareabites_93245"],"categories":["bayareabites_1874","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_34"],"tags":["bayareabites_469","bayareabites_11270","bayareabites_10771","bayareabites_10787","bayareabites_10921","bayareabites_8913"],"featImg":"bayareabites_93246","label":"bayareabites"},"bayareabites_92206":{"type":"posts","id":"bayareabites_92206","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92206","score":null,"sort":[1421784169000]},"guestAuthors":[],"slug":"how-your-food-gets-the-non-gmo-label","title":"How Your Food Gets The 'Non-GMO' Label","publishDate":1421784169,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\" alt=\"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\" width=\"1000\" height=\"749\" class=\"size-full wp-image-92207\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Ann Mayer, \u003ca href=\"http://iowapublicradio.org/\" target=\"_blank\">WOI\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/20/378361539/how-your-food-gets-the-non-gmo-label\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/20/15)\u003c/p>\n\u003cp>Demand for products that don't contain genetically modified organisms, or GMOs, is exploding.\u003c/p>\n\u003cp>And now many food companies are seeking certification for products that don't have any genetically modified ingredients, and not just the brands popular in the health food aisle. Even \u003ca href=\"http://harvestpublicmedia.org/content/original-cheerios-now-free-gmo-ingredients#.VJBo8zHF_pU\">Cheerios\u003c/a>, that iconic cereal from General Mills, no longer contains GMOs.\u003c/p>\n\u003cp>\"We currently are at over $8.5 billion in annual sales of verified products,\" says Megan Westgate, executive director of the \u003ca href=\"http://www.nongmoproject.org/\">Non GMO Project\u003c/a>, an independent organization that verifies products.\u003c/p>\n\u003cp>To receive the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\">label\u003c/a>, a product has to be certified as containing ingredients with less than 1 percent genetic modification. Westgate says that's a realistic standard, while totally GMO-free is not. She says natural foods stores began the process of defining a standard, involving other interested players along the way, including consumers. Now, General Mills is just one of the big food companies selling non-GMO products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sales of food labeled as non-GMO ballooned to over $3 billion in 2013, \u003ca href=\"http://www.wsj.com/articles/the-gmo-fight-ripples-down-the-food-chain-1407465378\">according\u003c/a> to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>\"Interestingly, with all of this traction in the natural sector,\" Westgate says, \"we're increasingly seeing more conventional companies coming on board and having their products verified.\"\u003c/p>\n\u003cp>But how does a company get into the non-GMO game? They might call \u003ca href=\"http://www.foodchainid.com/\">FoodChain ID\u003c/a>, a company in Fairfield, Iowa, that can shepherd a firm through the process. It's one of the third-party auditors that certifies products for the Non-GMO Project.\u003c/p>\n\u003cp>\"We start looking at ingredients, and we identify what are all the ingredients,\" says David Carter, FoodChain ID's general manager. \"And of course, the label itself doesn't always identify all of those. So we need to be sure that we have a list of all the processing aids, the carriers and all the inputs that go into a product.\"\u003c/p>\n\u003cp>Next, FoodChain ID figures out where each ingredient and input came from. If there's honey in cookies, for example, the company will have to show that the bees that make the honey aren't feeding near genetically modified corn. When there's even the smallest risk that an ingredient could contain a modified gene, DNA testing is in order.\u003c/p>\n\u003cp>FoodChain ID has a lab where a machine can extract the DNA from ingredient samples in order to analyze it. If that test finds no evidence of GMOs, the ingredient can go in the cookies. Carter says he can barely keep up with the number of inquiries coming in from companies that want certification.\u003c/p>\n\u003cp>\"The demand is now very, very high, and it has been for probably over a year in particular,\" Carter says.\u003c/p>\n\u003cp>To date, FoodChain ID says it has verified 17,000 ingredients from 10,000 suppliers in 96 countries.\u003c/p>\n\u003cp>It may take hundreds of dollars for some products to get a non-GMO label, depending on how many ingredients are already verified as being GMO-free and how many are not.\u003c/p>\n\u003cp>But even with the rising demand, non-GMO products make up a small fraction of the marketplace. More than \u003ca href=\"http://harvestpublicmedia.org/content/acres-genetically-modified-corn-nearly-doubled-decade#.VJBlbTHF_pU\">90 percent\u003c/a> of corn and soybeans grown in the U.S. contains genetically modified traits. And those two crops are ubiquitous in processed foods like packaged cookies. Still, if the current trend continues, it seems likely that more farmers will consider planting non-GMO crops.\u003c/p>\n\u003cp>Various companies sell non-GMO seeds, but they can be more difficult to find. Plant breeder Alix Paez hopes his central Iowa seed company, Genetic Enterprises International, can help fill that market niche.\u003c/p>\n\u003cp>\"We are a very small company,\" Paez says \"so our strategy is to find niche markets for farmers that are looking for non-GMO products.\"\u003c/p>\n\u003cp>Farmers pay a premium for seeds that are genetically modified to withstand pests, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/24/265687251/soil-weedkillers-and-gmos-when-numbers-don-t-tell-the-whole-story\">engineered\u003c/a> to tolerate popular herbicides, making it easier for farmers to use those chemicals to kill weeds. Paez and his wife, Mary Jane, hope to develop seeds than can achieve the same yields without those expensive, patented traits. This past season, they grew test plots on a farm in Boone County, Iowa, which they harvested this fall with an ancient red Massey Ferguson combine.\u003c/p>\n\u003cp>Paez studies the effectiveness of each hybrid seed variety. It's slow and meticulous work. But the careful data collection is key to determining whether a new, non-GMO hybrid can be competitive in the marketplace.\u003c/p>\n\u003cp>\"One of the main things is yield,\" Paez says. \"Stand-ability, consistent performance, disease tolerance — things like that.\"\u003c/p>\n\u003cp>If these seeds make the grade, farmers could potentially save some money. And their grain might fetch a premium, especially as demand for \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/02/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey/\">non-GMO animal feed\u003c/a> grows. Because the only way to end up with non-GMO certified meat is to raise animals on non-GMO feed.\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Amy Mayer is a reporter based at Iowa Public Radio in Ames, Iowa. This story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focusing on agriculture. A \u003ca href=\"http://harvestpublicmedia.org/article/how-your-food-gets-%E2%80%98non-gmo%E2%80%99-label\">version\u003c/a> of this post originally ran on the Harvest website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.iowapublicradio.org\" target=\"_blank\">Iowa Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Demand for foods certified as GMO-free is ballooning. Increasingly, it's conventional companies that want to earn the label. Here's how a company gets into the non-GMO game.","status":"publish","parent":0,"modified":1421784169,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":25,"wordCount":883},"headData":{"title":"How Your Food Gets The 'Non-GMO' Label | KQED","description":"Demand for foods certified as GMO-free is ballooning. Increasingly, it's conventional companies that want to earn the label. Here's how a company gets into the non-GMO game.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92206 http://blogs.kqed.org/bayareabites/?p=92206","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/20/how-your-food-gets-the-non-gmo-label/","disqusTitle":"How Your Food Gets The 'Non-GMO' Label","nprByline":"Amy Mayer","nprStoryId":"378361539","nprApiLink":"http://api.npr.org/query?id=378361539&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/20/378361539/how-your-food-gets-the-non-gmo-label?ft=3&f=378361539","nprRetrievedStory":"1","nprPubDate":"Tue, 20 Jan 2015 12:48:00 -0500","nprStoryDate":"Tue, 20 Jan 2015 12:48:12 -0500","nprLastModifiedDate":"Tue, 20 Jan 2015 12:48:12 -0500","path":"/bayareabites/92206/how-your-food-gets-the-non-gmo-label","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92207\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/non-gmo-76ca7b2dcfdb5406e4017a92ac36e4939418f8e6-e1421783470891.jpg\" alt=\"Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\" width=\"1000\" height=\"749\" class=\"size-full wp-image-92207\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demand is growing for GMO-free labels on food products, according to the Non-GMO Project, one of the principle suppliers of the label. Photo: Robyn Beck/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by Ann Mayer, \u003ca href=\"http://iowapublicradio.org/\" target=\"_blank\">WOI\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/20/378361539/how-your-food-gets-the-non-gmo-label\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/20/15)\u003c/p>\n\u003cp>Demand for products that don't contain genetically modified organisms, or GMOs, is exploding.\u003c/p>\n\u003cp>And now many food companies are seeking certification for products that don't have any genetically modified ingredients, and not just the brands popular in the health food aisle. Even \u003ca href=\"http://harvestpublicmedia.org/content/original-cheerios-now-free-gmo-ingredients#.VJBo8zHF_pU\">Cheerios\u003c/a>, that iconic cereal from General Mills, no longer contains GMOs.\u003c/p>\n\u003cp>\"We currently are at over $8.5 billion in annual sales of verified products,\" says Megan Westgate, executive director of the \u003ca href=\"http://www.nongmoproject.org/\">Non GMO Project\u003c/a>, an independent organization that verifies products.\u003c/p>\n\u003cp>To receive the \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/28/283460420/why-the-non-gmo-label-is-organic-s-frenemy\">label\u003c/a>, a product has to be certified as containing ingredients with less than 1 percent genetic modification. Westgate says that's a realistic standard, while totally GMO-free is not. She says natural foods stores began the process of defining a standard, involving other interested players along the way, including consumers. Now, General Mills is just one of the big food companies selling non-GMO products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sales of food labeled as non-GMO ballooned to over $3 billion in 2013, \u003ca href=\"http://www.wsj.com/articles/the-gmo-fight-ripples-down-the-food-chain-1407465378\">according\u003c/a> to \u003cem>The Wall Street Journal.\u003c/em>\u003c/p>\n\u003cp>\"Interestingly, with all of this traction in the natural sector,\" Westgate says, \"we're increasingly seeing more conventional companies coming on board and having their products verified.\"\u003c/p>\n\u003cp>But how does a company get into the non-GMO game? They might call \u003ca href=\"http://www.foodchainid.com/\">FoodChain ID\u003c/a>, a company in Fairfield, Iowa, that can shepherd a firm through the process. It's one of the third-party auditors that certifies products for the Non-GMO Project.\u003c/p>\n\u003cp>\"We start looking at ingredients, and we identify what are all the ingredients,\" says David Carter, FoodChain ID's general manager. \"And of course, the label itself doesn't always identify all of those. So we need to be sure that we have a list of all the processing aids, the carriers and all the inputs that go into a product.\"\u003c/p>\n\u003cp>Next, FoodChain ID figures out where each ingredient and input came from. If there's honey in cookies, for example, the company will have to show that the bees that make the honey aren't feeding near genetically modified corn. When there's even the smallest risk that an ingredient could contain a modified gene, DNA testing is in order.\u003c/p>\n\u003cp>FoodChain ID has a lab where a machine can extract the DNA from ingredient samples in order to analyze it. If that test finds no evidence of GMOs, the ingredient can go in the cookies. Carter says he can barely keep up with the number of inquiries coming in from companies that want certification.\u003c/p>\n\u003cp>\"The demand is now very, very high, and it has been for probably over a year in particular,\" Carter says.\u003c/p>\n\u003cp>To date, FoodChain ID says it has verified 17,000 ingredients from 10,000 suppliers in 96 countries.\u003c/p>\n\u003cp>It may take hundreds of dollars for some products to get a non-GMO label, depending on how many ingredients are already verified as being GMO-free and how many are not.\u003c/p>\n\u003cp>But even with the rising demand, non-GMO products make up a small fraction of the marketplace. More than \u003ca href=\"http://harvestpublicmedia.org/content/acres-genetically-modified-corn-nearly-doubled-decade#.VJBlbTHF_pU\">90 percent\u003c/a> of corn and soybeans grown in the U.S. contains genetically modified traits. And those two crops are ubiquitous in processed foods like packaged cookies. Still, if the current trend continues, it seems likely that more farmers will consider planting non-GMO crops.\u003c/p>\n\u003cp>Various companies sell non-GMO seeds, but they can be more difficult to find. Plant breeder Alix Paez hopes his central Iowa seed company, Genetic Enterprises International, can help fill that market niche.\u003c/p>\n\u003cp>\"We are a very small company,\" Paez says \"so our strategy is to find niche markets for farmers that are looking for non-GMO products.\"\u003c/p>\n\u003cp>Farmers pay a premium for seeds that are genetically modified to withstand pests, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/01/24/265687251/soil-weedkillers-and-gmos-when-numbers-don-t-tell-the-whole-story\">engineered\u003c/a> to tolerate popular herbicides, making it easier for farmers to use those chemicals to kill weeds. Paez and his wife, Mary Jane, hope to develop seeds than can achieve the same yields without those expensive, patented traits. This past season, they grew test plots on a farm in Boone County, Iowa, which they harvested this fall with an ancient red Massey Ferguson combine.\u003c/p>\n\u003cp>Paez studies the effectiveness of each hybrid seed variety. It's slow and meticulous work. But the careful data collection is key to determining whether a new, non-GMO hybrid can be competitive in the marketplace.\u003c/p>\n\u003cp>\"One of the main things is yield,\" Paez says. \"Stand-ability, consistent performance, disease tolerance — things like that.\"\u003c/p>\n\u003cp>If these seeds make the grade, farmers could potentially save some money. And their grain might fetch a premium, especially as demand for \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/02/chickens-that-lay-organic-eggs-eat-imported-food-and-its-pricey/\">non-GMO animal feed\u003c/a> grows. Because the only way to end up with non-GMO certified meat is to raise animals on non-GMO feed.\u003c/p>\n\u003chr>\n\u003cp>\u003cem> Amy Mayer is a reporter based at Iowa Public Radio in Ames, Iowa. This story comes to us from \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>, a reporting collaboration focusing on agriculture. A \u003ca href=\"http://harvestpublicmedia.org/article/how-your-food-gets-%E2%80%98non-gmo%E2%80%99-label\">version\u003c/a> of this post originally ran on the Harvest website.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.iowapublicradio.org\" target=\"_blank\">Iowa Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92206/how-your-food-gets-the-non-gmo-label","authors":["byline_bayareabites_92206"],"categories":["bayareabites_1245","bayareabites_12555","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_10771","bayareabites_10787","bayareabites_10774","bayareabites_14081"],"featImg":"bayareabites_92207","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.","airtime":"MON-FRI 3am-9am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/ME_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/morning-edition/","meta":{"site":"news","source":"npr"},"link":"/radio/program/morning-edition"},"onourwatch":{"id":"onourwatch","title":"On Our Watch","tagline":"Police secrets, unsealed","info":"For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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