publication . Preprint . Other literature type . 2001

WHEAT CHARACTERISTIC DEMAND AND IMPLICATIONS FOR DEVELOPMENT OF GENETICALLY MODIFIED GRAINS

Janzen, Edward L.; Mattson, Jeremy W.; Wilson, William W.; Janzen, Edward L.; Mattson, Jeremy W.; Wilson, William W.;
Open Access
  • Published: 01 Jan 2001
Abstract
Agricultural biotechnology is advancing rapidly and is embracing all major crops. The adoption of genetically modified corn, soybeans, and cotton have reached high levels in the United States. Wheat is the next major crop confronting the biotechnology issue, but no commercial varieties of genetically modified (GM) wheat have been released yet. Primary opportunities for GM developments in wheat center around improvements that meet consumer and end-user needs/issues in addition to meeting producer efficiencies. Developers and proponents of GM wheat must focus on education of consumers and restoration of worldwide confidence in the regulatory systems. The most desi...
Subjects
Medical Subject Headings: food and beverages
free text keywords: wheat, wheat-based foods, agricultural biotechnology, genetically modified, GM, herbicide-tolerant, functional foods, nutraceuticals., Crop Production/Industries,, Crop Production/Industries, wheat, wheat-based foods, agricultural biotechnology, genetically modified, GM, herbicide-tolerant, functional foods, nutraceuticals.
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2. GM DEVELOPMENTS and HARD WHEATS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2.1. Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 2.2. First Wave of Agricultural Biotechnology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 2.3. GMO Developments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 2.4. Major Issues in GMO Acceptance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 2.5. Second or “Next” Wave of Agricultural Biotechnology . . . . . . . . . . . . . . . . . . . . . . 7 2.6. Biotechnology and GM Developments in Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

3. WHEAT FOODS TRENDS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 3.1. Background . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 3.2. Domestic Utilization of Wheat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 3.3. Consumer Trends and Issues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 3.4. Wheat-based Foods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 3.5. Breakfast Cereal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 3.6. Bakery Products . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

4. END-USER SURVEY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 4.1. Survey Objectives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 4.2. Previous Survey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 4.3. Wheat Quality Characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 4.4. Survey Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 4.5. Survey Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

5. CONCLUSIONS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 5.1. Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 5.2. Major Trends in Wheat Product Consumption . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 5.3. Summary of Survey Results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 5.4. Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

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