COMMERCIALLY AVAILABLE | letsgrowalittlegmo

COMMERCIALLY AVAILABLE PRODUCTS IN THE U.S.

Corn is often modified for pesticide and herbicide resistance so that more effective amounts of these compounds can be administered to protect the plants, all while inflicting no harm on the corn itself. Many modified corn crops are also engineered to produce their own insecticide. The gene for a naturally occurring insect-killing protein from the Bacillus thuringiensis (Bt) bacteria is inserted into the corn’s genome in order to accomplish this.

Approximately 88% of all corn grown in the United States is genetically modified.

Most soy is modified through the insertion of a herbicide resistance gene, thus boosting its self protection. Another common modification includes the enrichment of its vitamin, fat, and or protein content for elevated nutritional value. One particular component includes the increase of oleic acid content, a monounsaturated fatty acid which has the potential to lower one’s levels of LDL cholesterol.

Approximately 94% of all soy grown in the United States is genetically modified.

Modified cotton has been modified for better resistance to disease and pests, particularly the bollworm. Bt cotton, which produces its own insecticide, has allowed for less pesticide application while at the same time reducing bollworm infestation and increasing overall crop yield.

Approximately 90% of all cotton grown in the United States is genetically modified.

Genetically modified canola, also known as rapeseed, is one of the most heavily used of all the modified crops (in the form of canola oil). Canola is modified to be more resistant to certain herbicides and pesticides, thus resulting in easier weed control and larger crop yield.

Approximately 90% of all canola grown in the United States is genetically modified.

Sugar beets are modified to resist certain pesticides and tolerate heavy amount of pesticide spray.

Approximately 95% of all sugar beets grown in the United States are genetically modified.

First developed in Hawaii, papayas have been genetically modified to resist the Papaya Ringspot Virus, a pathogen which once plagued the industry. This resistance is created by inserting a viral gene which codes for capsid proteins into the papaya genome. These capsid proteins allow the papaya to produce an immune response, making them no longer susceptible to infection. Papayas have also been modified to delay their maturity, thus providing shippers with more time to transport them.

Genetically modified papayas make up about 75% of Hawaii’s total produce output.

Several squash varieties have been modified to resist disease. The main viruses being targeted are the Cucumber Mosaic Virus (CMV), Zucchini Yellow Mosaic Virus (ZYMV) and Watermelon Mosaic Virus (WMV), all of which are major pathogens of the gourd vegetable family. The Yellow Straightneck, Yellow Crookneck and green Zucchini squash are the genetically modified squash varieties under Monsanto.

Approximately 25,000 acres of GM squash varieties are grown in the United States.