Potential Economic Impacts of Low Level Presence (LLP) in the Global Wheat Market

William W. Wilson () and Bruce Dahl ()
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William W. Wilson: North Dakota State University
Bruce Dahl: North Dakota State University

A chapter in The Coexistence of Genetically Modified, Organic and Conventional Foods, 2016, pp 241-256 from Springer

Abstract: Abstract Development of genetically modified (GM) crops has begun and is continuing on numerous fronts and in several countries. Wheat will be one of the first food grains where GM traits are introduced and will likely be a precursor to similar developments for other food grains. GM wheat is currently being developed in a number of countries (e.g., United States, Australia, United Kingdom, China) and by a number of companies (e.g., Monsanto, Bayer Crop Science, Dow Agrosciences, and Limagrain, in addition to several research organizations, including the University of Adelaide, CSIRO, and Victoria Agribiosciences Center—now AgriBio and in the United Kingdom). Traits under development using GM techniques include fusarium resistance (Huso and Wilson 2005; Tollefson 2011; Valliyodan and Nguyen 2006), drought resistance, and protein quality. Indeed, much of the groundwork in GM wheat development is emerging from Australia and setting the stage for development in other countries.

Keywords: Genetic Modification; Drought Tolerance; Trait Development; Genetic Modification Content; Genetically Modify Technology (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:spr:nrmchp:978-1-4939-3727-1_20

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DOI: 10.1007/978-1-4939-3727-1_20

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