Cyrus Co. Genetic Engineering Episode 1(E.G.C.) This facility was funded by Coronia Corp. No hate mail. By: E.G.C. Cyrus and Friends … Continue reading →

By Isaac Fletcher, contributing writer, Food Online J.R. Simplots Innate potato may provide potential health benefits through genetic engineering, but uncertainty over long-term risks and degree of benefits raise some concerns The U.S. Department of Agriculture (USDA) has recently approved for commercial planting a potato that has been genetically engineered to reduce the amounts of a potentially harmful ingredient that appear in French fries and potato chips. When potatoes are fried, a chemical called acrylamide, which is suspected of causing cancer, is produced. The genetic engineering involves altering the potatos DNA so that when the potato is fried, the amount of acrylamide that appears is reduced. Additionally, the genetically-engineered potato is resistant to bruising. This will help potato growers and processors lower the instances of damage during shipping and storage, leading to fewer occurrences of lost value and unusable product. The potatoes have been developed by the J.R. Simplot Company of Boise, Idaho, a major supplier of McDonalds frozen French fries. Rather than solely providing benefit to farmers and producers, the potato is among a new wave of genetically-engineered crops designed to provide benefits to consumers. However, with many consumers calling into question the safety of genetically-modified foods, the new … Continue reading →