Beachy, Roger N. THE ROLE OF AGRICULTURAL BIOTECHNOLOGY IN THE GREENING OF AGRICULTURE
Donald Danforth Plant Science Center, 7425 Forsyth Blvd., St. Louis, MO, 63105 (blkurtz@danforthcenter.org)
Agricultural biotechnology has over the past 15 years developed new, genetic approaches to reduce use of agrichemicals while increasing agriculture productivity. This has been achieved by developing transgenic crops that are resistant to attack by certain insects, are tolerant to selected ‘environmentally friendly’ herbicides, or resist attack by certain viruses. Research and development in universities and private industry have developed crops that are resistant to certain fungi and bacterial diseases, and ongoing research is seeking to develop genetic resistance to nematodes. If such crops are approved for commercial use, farmers will produce high quality foods from crops that require little or no chemical protectants. Other scientists are attempting to develop crops that more effectively use nitrogen and mineral-based fertilizers.
While these and other technological breakthroughs can have significant impacts on U.S. agriculture, the impacts in developing countries can be even more important. Plant diseases, insects and nematodes cause significant damage to productivity in tropical countries that is more significant than in temperate regions. Yet, while the promises of a ‘greening of agriculture’ are significant, the current concerns about the safety of GM foods threatens to relay or prevent the adoption of new varieties of crops. It is likely that some of those opposed to GM foods are motivated not by issues of safety but by other agendas. These concerns will not be eliminated until or unless regulators and scientists work with consumers, policy makers and others to assure safety of crops and foods that are developed via biotechnologies and other green solutions for agriculture.