Understanding Genetically Modified Organisms (GMOs)
A Genetically Modified Organism, or GMO, is a plant, animal, or microorganism whose genetic material has been altered in a laboratory using genetic engineering technology. This process involves adding, removing, or altering specific genes to achieve desired traits, such as resistance to insects, tolerance to herbicides, or improved nutritional value. Unlike traditional breeding, which involves selecting and crossing plants over many generations, genetic engineering allows for faster, more precise trait development. The commercial sale of GM foods first began in 1994, and since then, their presence in the food supply has grown significantly.
For consumers, the most common exposure to genetically engineered ingredients often comes from processed foods, which frequently contain derivatives of major GMO crops like corn, soy, and sugar beets. However, several fresh fruits and vegetables are also available in genetically modified varieties, and their identification is made clearer by national labeling standards.
A List of GMO Vegetables and Related Crops
While the list of major GMO crops is relatively short, it is important to remember that they are used in a vast number of food products. The following vegetables and related crops are known to have commercially available GMO varieties:
- Corn: A significant portion of the corn grown in the United States is genetically modified, primarily to be resistant to insects or tolerant of herbicides. While most of this corn is used for animal feed or processed ingredients like corn syrup, some sweet corn varieties are also GMO.
- Soybean: Like corn, most soybeans are genetically engineered. They are used for animal feed and to produce soybean oil and other ingredients for processed foods.
- Potatoes: Certain varieties of potatoes, such as the Innate potato, have been engineered to resist bruising, browning, and to produce less of the potential carcinogen acrylamide when fried. A previous GMO potato that produced its own insecticide was pulled from the market due to poor consumer reception.
- Summer Squash: Some varieties of yellow summer squash and zucchini are genetically engineered to be resistant to specific plant viruses, including the zucchini yellow mosaic virus. This modification is not widespread, but it does exist.
- Sugar Beets: More than half of the granulated sugar sold in the US is made from genetically modified sugar beets, which are engineered to tolerate herbicides.
- Alfalfa: Primarily used as a livestock feed, GMO alfalfa is modified for herbicide tolerance.
- Eggplant: A virus-resistant GMO eggplant has been developed and approved for cultivation in some countries, though not widely in the US.
- Pink Pineapple: Though a fruit, it is worth noting this genetically modified variety was developed to produce higher levels of lycopene, giving it a pink flesh.
- Papaya: The 'Rainbow' papaya was genetically engineered to be resistant to the devastating ringspot virus, effectively saving Hawaii's papaya industry.
- Canola: While a crop primarily for oil production, nearly all of it is genetically engineered to be resistant to herbicides.
Identifying GMO Produce and Products
With new labeling laws in effect, consumers can better identify bioengineered foods in the United States.
Labeling for Bioengineered (BE) Foods
- The Bioengineered Symbol: Look for the green circular symbol on packaging that says 'Bioengineered' to indicate that the product contains bioengineered ingredients.
- QR Code or Text: Instead of the symbol, manufacturers can use a scannable QR code or text that directs consumers to more information about the product's bioengineered content.
- Exemptions: Note that some highly processed products may not require a bioengineered label if the refining process removes all detectable modified genetic material. Additionally, meat, poultry, and egg products are not covered by the disclosure standard.
- Processed Ingredients: For ingredients like corn syrup, sugar, and soy lecithin, the bioengineered label may not be on the final product, but the source crop was very likely genetically modified.
Comparison of GMO vs. Non-GMO Vegetables
| Feature | GMO Vegetables | Non-GMO Vegetables (Conventional & Organic) |
|---|---|---|
| Genetic Modification | Contain specific genes added or altered in a lab to introduce new traits. | Developed through traditional breeding methods or natural processes. |
| Pest/Insect Resistance | Often engineered to produce their own insecticide, reducing the need for chemical sprays. | May require external pesticides to protect against pests or may rely on natural resistance. |
| Herbicide Tolerance | Engineered to withstand specific herbicides, allowing farmers to spray to control weeds. | Can be killed by herbicides, requiring other weed control methods. |
| Nutritional Content | Generally considered nutritionally equivalent to non-GMO counterparts, though some are modified for enhanced nutrition (e.g., Golden Rice). | Standard nutritional profile, dependent on soil quality and other factors. |
| Labeling | Must be labeled as 'Bioengineered' or include a scannable QR code in the US. | Can be labeled 'Organic' or 'Non-GMO Project Verified' to show they are not genetically modified. |
| Availability | Common for commodity crops used in processed foods, but less so for fresh produce (some potatoes, squash, apples). | Widely available, often found in organic and farmers market produce sections. |
| Cost | Typically more cost-effective for farmers, which can result in lower prices for consumers on a bulk basis. | Can vary, with certified organic produce often costing more due to production methods. |
Navigating the Grocery Store
To confidently avoid GMO vegetables, look for produce with the 'Organic' or 'Non-GMO Project Verified' labels. Organic certification strictly prohibits the use of GMOs. However, it is also helpful to be aware of the produce most likely to be genetically modified, even in the absence of a specific label.
- Check the PLU Codes: The 5-digit PLU code on produce can offer clues. An 8 at the beginning of a code indicates a GMO food, though this is not a mandatory labeling practice.
- Identify the Crops: Familiarize yourself with the main GMO-risk crops. If buying corn on the cob, sweet corn is not as widely genetically modified as the field corn used for animal feed and processing. When buying fresh papaya, especially from Hawaii, it is a high-risk GMO crop. The specific Innate varieties of potatoes are also high-risk.
- Processed Foods: Be mindful of ingredients like cornstarch, corn syrup, soybean oil, and sugar from sugar beets, which are all typically sourced from GMO crops. Purchasing organic processed foods is the best way to ensure these ingredients are not genetically modified.
Conclusion
The landscape of genetically engineered food is complex, with a select number of crops, including corn, soybeans, potatoes, and summer squash, representing the bulk of commercially available GMO produce and ingredients. For the average consumer, most fresh vegetables are not genetically modified. The most common exposure to GMOs comes through highly processed foods that contain ingredients like corn syrup or soybean oil. By paying attention to national labeling standards for bioengineered foods and opting for certified organic products, consumers can easily navigate their food choices. Ultimately, understanding which vegetables are GMO, and which are not, empowers individuals to make the best decisions for their health and lifestyle, regardless of their stance on genetic engineering in agriculture.
Lists
- Common GMO Crops: Corn, Soybeans, Sugar Beets, Cotton, Canola, Alfalfa.
- Fresh GMO Produce: Some varieties of Potatoes (e.g., Innate), Summer Squash (e.g., Zucchini), Papaya (Hawaiian 'Rainbow'), Apples ('Arctic' varieties), Pink Pineapple.
- GMO-Free Certifications: Look for the 'Non-GMO Project Verified' butterfly label or the 'Certified Organic' USDA seal.
- Processed Ingredients from GMOs: Corn syrup, cornstarch, corn oil, sugar (from sugar beets), soybean oil, soy protein.
External Link
For additional information on bioengineered food, visit the USDA Agricultural Marketing Service website.
