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.
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.