1. BREAKTHROUGHS IN
BIOTECHNOLOGY 1.

2. Biotechnology
The use of gene science to create new products from plants and animals 1. 1.

3. Biotechnology Provides
Improved food
products
Medical advances
An enhanced
environment 2.

4. Progress In Agriculture
Achievements of
dedicated researchers
Farmers adopting
improved farming
practices 3.

5. What Has Research Given Us?
Hybridization
Fermentation
Pasteurization 4.

6. Traditional Cross-Breeding5.

7. Biotechnology: Tapping Nature’s Bounty6.

8. Improved Food Products7.

9. Benefits Through Biotechnology
Longer shelf life
Better taste
Enhanced
nutritional value 8.

10. Biotechnology Breakthroughs
New food enzyme used during cheese making process
Chymosin (1990)
First biotechnology food product approved in the United States 9.

11. Biotechnology Breakthroughs
Higher protein peanuts
Longer shelf life for bananas
and pineapples
Sweeter bell peppers
Tastier tomatoes
Lower fat vegetable oils
10.

12. Medical Advances
12.

13. Biotechnology Breakthroughs
Insulin (1982)
First commercial biotech product
Reliable, inexpensive source of insulin
Rice
Enriched with beta-carotene and iron
Bananas
Containing edible hepatitis vaccine
13.

14. Biotechnology Breakthroughs
Potatoes with higher solid content
Garlic that lowers cholesterol
Fruits and vegetables that reduce
risks of cancer and heart disease
14.

15. An Enhanced Environment
15.

16. Environmental Benefits
Reduced pesticide use
Lower energy requirements
Cleaner water
Less soil erosion
16.

17. BREAKTHROUGHS IN
BIOTECHNOLOGY
17.

18. Looking Out for United States
Environmental Protection Agency
U.S. Department of Agriculture
Food and Drug Administration
20.

19. World Authorities Support Biotechnology
American Medical Association
American Dietetic Association
Institute of Food Technologists
World Health Organization
Food and Agricultural Organization
of the United Nations
21.

20. The American Society for Microbiology
“…plant varieties created with biotechnology are grown more efficiently and economically than traditional crops. This eventually should result in a more nutritious product at less cost to the consumer as well as reduced pesticide use and greater environmental protection.”
The American Society for Microbiology
22.

21. Dr. Patrick Moore Environmental Consultant Co-Founder of Greenpeace
“The campaign of fear now being
waged against genetic modification is
based largely on fantasy and complete
lack of respect for science and logic.”
Dr. Patrick Moore Environmental Consultant Co-Founder of Greenpeace
23.

22. “I believe the world will be able to produce the food needed to feed the projected population of about 8.3 billion in the year 2025…but it cannot be attained without permitting the use of technologies now available or without research to further improve and utilize new technologies, including biotechnology and recombinant DNA.”
Norman Borlaug, Ph.D. Professor, Texas A&M University Nobel Peace Prize Laureate, 1970
24.

23. “While biotechnology is not a panacea for every nutritional and agricultural problem, it is a powerful tool to increase food production, protect the environment, improve the healthfulness of foods, and produce valuable pharmaceuticals. It should not be rejected…”
Michael Jacobson Executive Director Center for Science in the Public Interest
25.

24. Consumers Say Their Support for Biotechnology Would Increase
If Biotechnology...
57%
Improves taste of food
65%
Improves nutritional value of food
69%
Increases food production
73%
Reduces pesticide use
American Farm Bureau Federation Consumer Poll
18.

25. Consumer Food Safety Concerns
#1 Spoiled food
#2 Improper food handling
#3 Pesticides
#4 Artificial ingredients
#5 Biotechnology
19.

26. Biotechnology Provides
Improved food
products
Medical advances
An enhanced
environment
27.

27. Questions?
28.

28. BREAKTHROUGHS IN
BIOTECHNOLOGY
29.