Talking with Customers About GMO Crops & Organic Farming Indiana Horticultural Congress January 21, 2015 Indianapolis Purdue University Cooperative Extension Service is an equal access/equal opportunity institution. Purdue Dept. of Horticulture and Landscape Architecture www.hort.purdue.edu
GMOs Terminology: Genetically Engineered (GE) Modified genotype, and hence phenotype, by introduction of a gene or genes into plant cells, which leads to the transmission of the input gene (transgene) to successive generations. (FAO) What Crops Regulation
Technical, economic, and social factors have influenced which Genetically Engineered crops are being produced. GE crops were first introduced in 1995 By 2013: 93% soybean 82% cotton 85% corn of the acreage in the U.S. was planted with GE varieties Rebecca Grumet Michigan State University
GE Fruit and Vegetable Crops Deregulated, Currently on the Market Squash virus resistant Sweet Corn insect resistant herbicide resistant Plum virus resistant Papaya virus resistant Recent or Pending Deregulation Potato Apple low-acrylamide potential, reduced black spot bruise, late blight resistant, lowered reducing sugars non-browning
GE Fruit and Vegetable Crops, cont. Deregulated, not Currently Produced Potato Tomato virus resistant, insect resistant altered fruit ripening insect resistant reduced polygalacturonase
Preparation for commercial production From a biosafety standpoint, this stage dwarfs all others by orders of magnitude General release Involves USDA, FDA, EPA Expenses for release of a given product have been reported to be many of millions these approvals to many tens of millions (US$) (Miller and Bradfield, 2010) Any GE crop on the market today has gone through all Lab Rebecca Grumet Michigan State University Growth chamber or greenhouse Confined Field Trials Full safety assessment
The two primary categories of concern are: Food safety Environmental Safety Rebecca Grumet Michigan State University
Food Safety of GE Crops Global Food Safety Concerns (as outlined by World Health Organization (WHO): 1. Microbial hazards California company issues (e.g., Salmonella, Camphylobacter, nationwide E. coli, peach Norwalk recall virus) Approx. 1.8 million children in developing Annabelle Tometich, countries died from diarrheal disease (contaminated food or drinking news-press.com water) in 2005 (WHO) CDC (2011) estimates that each year 12:53 roughly p.m. EDT 1 July in 6 22, Americans 2014 (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. 2. Chemical hazards Natural non-food toxicants/contaminants, e.g., mycotoxins, marine toxins Environmental contaminants, e.g., mercury, lead Naturally occurring substances, e.g. glycoalkaloids in potatoes Food additives, pesticides, veterinary drugs 3. New technologies Genetic engineering, irradiation, modified atmosphere packaging Can improve food production and safety, however potential risks should be objectively and rigorously assessed Rebecca Grumet Michigan State University
Food safety of GE crops Two aspects are analyzed: the specific gene product i.e., what protein does the gene make? is the protein safe to eat? the primary concerns are direct toxicity and allergenicity the resultant crop (including both nutrients and antinutrients) Rebecca Grumet Michigan State University
Environmental biosafety of GE crops Will there be an impact on the agroecosystem? Will there be an impact on the natural ecosystem? Rebecca Grumet Michigan State University
Approaches to environmental biosafety assessment Long list of possible concerns Less well defined than food safety Has been a good deal of effort to try to better define what and how to test Risk assessment Hazard x Exposure Potential for harm combined with Chance the harm will occur Rebecca Grumet Michigan State University
What Does It Mean to be an Organic Farmer? Environmental stewardship: Organic farmers must use practices that foster cycling of resources, promote ecological balance, and conserve biodiversity Synthetic substances: Organic farmers limit their use of synthetic fertilizers and pesticides to those approved in organic regulations and do not use sewage sludge, irradiation, or genetic engineering Pest management: Organic systems require preventative measures and physical controls before using approved pesticides Fertility and nutrient management: Organic systems focus on developing soil in ways that rely on natural materials Slide credit: USDA Organics 101. Available http://apps.ams.usda.gov/organic/101/ 12
What Can Be Called USDA Organic? All agricultural products sold, labeled, or represented as organic in the United States fall under USDA jurisdiction Any food, feed, feed input, or fiber sold or labeled as organic in the U.S. must follow USDA organic regulations There are four categories of certification: Crops Wild Crops Livestock Handling (defined as selling, processing, or packaging) How Do I Know if a Product is Organic? Look at the label. If it has the USDA organic seal, the product is certified organic and has 95% or more organic content. For multi-ingredient products, if the label lists specific organic ingredients, those ingredients have been certified organic. Slide credit: USDA Organics 101. Available http://apps.ams.usda.gov/organic/101/ 13
Who Certifies Organic Operations? The USDA NOP does not certify organic operations directly but instead, accredits third-party certifying agents to review, inspect, and approve organic producers and handlers Certifying agents may be private entities, states, or foreign governments All certifying agents are monitored by the USDA Certifying agents verify that organic farms and processing facilities meet the USDA organic standards There are over 90 certifying agents around the world, with more than 50 in the United States Producers and handlers may work with any certifying agent they choose Certifying agents grant organic certificates to compliant producers and handlers so that they can market and sell their products as organic Slide credit: USDA Organics 101. Available http://apps.ams.usda.gov/organic/101/ 14
Are There Different Rules for Small Operations? There is an exemption to the certification requirements: Operations grossing less than $5,000 a year from organic products do not have to be certified These are called exempt operations Exempt operations MUST follow all USDA organic production requirements to represent their products as organic Exempt operations are not required to submit a written Organic Systems Plan for acceptance or approval, nor are they required to pay certification fees to a certifying agent Slide credit: USDA Organics 101. Available http://apps.ams.usda.gov/organic/101/ 15
organic is 4% of all food sales Growth $35 billion in Most people buy organic at least occasionally. Consumers Buy Organic For: Health Environment Animal Welfare Strong demand for organic at urban farmers markets in 2005 Source: USDA ERS Organic Market Overview
But Let s Go A Little Deeper...