Hot-button food issues of the day, such as the use of genetically modified organisms or the treatment of livestock, tend to pit large industries against smaller activist groups. Often, both sides will claim the science supports what they are saying. That can leave consumers, most of whom aren’t scientists, in a bit of a bind.
The Food and Drug Administration is considering whether to approve AquAdvantage Atlantic salmon for the U.S. market.
Credit Barrett & MacKay Photography Inc.
These fillets are from genetically engineered salmon.
These pig cells are part of the research being done by University of Missouri genetic engineer Kevin Wells. Wells, a national expert on the genetic engineering of animals, prefers not to have his photo taken because his work is so controversial.
Credit Abbie Fentress Swanson/Harvest Public Media
Kevin Wells has been genetically engineering animals for 24 years.
“It’s sort of like a jigsaw puzzle,” said Wells recently as he walked through his lab at the University of Missouri - Columbia. “You take DNA apart and put it back together in different orders, different orientations.”
At an open house at DuPont Pioneer’s Dallas Center Corn Research Center near Des Moines, Iowa, retired corn breeder Bill Ambrose marveled at the tools available today to do the job he did for nearly 40 years.