(54) For example, USDA approved the first GE crop--Calgene's Flavr Savr
(55) tomato--in 1992.
(9.) Walters, supra note 3, at 9 (describing the first GMO approved for public consumption as the Flavr Savr
, the long-life tomato).
(2) In 1992, the Flavr Savr
tomato became the first genetically
In the 1990's, the techniques of molecular genetic engineering (GE) were first used to create tomatoes with delayed ripening for longer shelf-life (which means less wastage), and although the attempts were technically successful, overall the tomato, dubbed the Flavr Savr
, wasn't very good and flopped commercially.
Their "Flavr Savr
" tomato included a gene that stops a protein causing softening, and appeared in grocery stores with promises of a longer shelf life and delayed ripening (Xu, 2016).
"While the first genetically modified crop--the Flavr Savr
tomato--was approved by the FDA 22 years ago, most consumers still remain confused and uncertain about what a GMO is, and how they play into the organic landscape," said Mark Pins, marketing director and vice president of sales at Olivia's Organics.
The first bioengineered food was Calgene, Inc.'s FLAVR SAVR
tomato, which has been modified by a reduction of an enzyme that degrades pectin along with the addition of a new protein and overall, the FDA evaluated the data and information provided by Calgene, Inc., to determine whether the tomatoes have been significantly altered, ultimately deciding that the FLAVR SAVR
is as safe as natural tomatoes.
market was the Flavr Savr
tomato in 1994, released despite significant scientific controversy over its safety.
The Flavr Savr
tomato--the first genetically modified crop to be approved in the United States, back in 1994--harnessed the mechanism to block an enzyme that makes tomatoes soft, so they could ripen longer on the vine.
In 1994, the genetically engineered Flavr Savr
tomato first appeared in American grocers' fruit and vegetable aisles.
* Calgene receives FDA approval for the first biotech crop -- the Flavr Savr
There are several reasons for splicing genes, from enhancing a rice grain with vitamin A in order to respond to the Vitamin A deficiency in China (the Golden Rice) to developing a tomato (Flavr Savr
) that maintains its flavor with less chance of spoilage.