Genetic Basis of Crop Improvement

Revolutionary discoveries in biology in the 1970’s and 1980’s fueled predictions of dramatic changes in agriculture and stimulated entrepreneurial excitement and investment. Driven by continuing advances in knowledge, technology, and commercial experience, these predictions are now being realized in the marketplace. Beginning in 1994, the first wave of products from biotechnological applications to vegetables were introduced in pilot test markets. Vine-ripe tomatoes with extended shelf life, processing tomatoes with superior quality and deep red color, squash with novel virus resistance, and potatoes genetically modified to produce an insect-killing protein are examples of the traits introduced into commercial vegetable varieties with the tools of biotechnology These first products, such as the Flavr Savr® tomato which promised superior vine-ripened flavor, received both public visibility and regulatory scrutiny. Less visible to the public is the astounding behind-the-scenes impact of biotechnology in vegetable breeding, production, processing, and marketing. While not replacing traditional crop breeding and horticultural expertise, biotechnology has dramatically expanded the tools available for the genetic improvement and production of vegetables. The revolutionary (evolutionary in terms of biological sciences as a whole) advances that have resulted from public and private investments in basic and applied research are now entering commercial application, to the benefit of both producers and consumers.