Improved Taste, Texture or Appearance of Food
Modern biotechnology can be used to slow down the process of spoilage so that fruit can ripen longer on the plant and then be transported to the consumer with a still reasonable shelf life. This alters the taste, texture and appearance of the fruit. More importantly, it could expand the market for farmers in developing countries due to the reduction in spoilage. However, there is sometimes a lack of understanding by researchers in developed countries about the actual needs of prospective beneficiaries in developing countries. For example, engineering soybeans to resist spoilage makes them less suitable for producing tempeh which is a significant source of protein that depends on fermentation. The use of modified soybeans results in a lumpy texture that is less palatable and less convenient when cooking.
The first genetically modified food product was a tomato which was transformed to delay its ripening. Researchers in Indonesia, Malaysia, Thailand, Philippines and Vietnam are currently working on delayed-ripening papaya in collaboration with the University of Nottingham and Zeneca.
Biotechnology in cheese production: enzymes produced by micro-organisms provide an alternative to animal rennet – a cheese coagulant – and an alternative supply for cheese makers. This also eliminates possible public concerns with animal-derived material, although there are currently no plans to develop synthetic milk, thus making this argument less compelling. Enzymes offer an animal-friendly alternative to animal rennet. While providing comparable quality, they are theoretically also less expensive.
About 85 million tons of wheat flour is used every year to bake bread. By adding an enzyme called maltogenic amylase to the flour, bread stays fresher longer. Assuming that 10–15% of bread is thrown away as stale, if it could be made to stay fresh another 5–7 days then perhaps 2 million tons of flour per year would be saved. Other enzymes can cause bread to expand to make a lighter loaf, or alter the loaf in a range of ways.
Read more about this topic: Biotechnology, Applications, Agriculture
Famous quotes containing the words improved, texture, appearance and/or food:
“A friend and I flew south with our children. During the week we spent together I took off my shoes, let down my hair, took apart my psyche, cleaned the pieces, and put them together again in much improved condition. I feel like a car that’s just had a tune-up. Only another woman could have acted as the mechanic.”
—Anna Quindlen (20th century)
“The laying of fish on the embers,
the taste of the fish,
the feel of the texture of bread,
the round and the half-loaf,
the grain of a petal,
the rain-bow and the rain.”
—Hilda Doolittle (1886–1961)
“Men of all professions affect such an air and appearance as to seem to be what they wish to be believed to be—so that one might say the whole world is made up of nothing but appearances.”
—François, Duc De La Rochefoucauld (1613–1680)
“... the more we recruit from immigrants who bring no personal traditions with them, the more America is going to ignore the things of the spirit. No one whose consuming desire is either for food or for motor-cars is going to care about culture, or even know what it is.”
—Katharine Fullerton Gerould (1879–1944)