Genetically Engineered Oilseeds

Worldwide, approximately 30M hectares of genetically engineered crops were grown in 1998. In North America, about 15, 30, 50 and 50% of the corn, soybean, cottonseed and canola acreage was planted to genetically-engineered varieties. Most engineered varieties have either been herbicide or insect tolerant. The beneficiary of this new technology to date, has largely been the producer and the chemical companies. This data clearly shows that genetic engineering has already had a profound effect on the production of commodity oilseed crops processed in conventional oilseed processing plants.

The adoption of genetically engineered crops in North America only took about three years; the rate of adoption of this technology was probably faster than any other in the history of agriculture. Farmers have adopted herbicide-tolerant crops because their crops have less dockage and their crop yields are higher.

Rapeseed oil naturally contains high amounts of erucic acid, which is nutritionally undesirable, plant breeders have successfully bred rape varieties producing virtually no erucic acid. The first genetically modified vegetable oil has a high proportion of lauric acid - desirable for many food and non-food applications. It is for example, a critical ingredient in soaps, shampoos and detergents and is also used in confectionery, icings, crackers and coffee whiteners. The oil was produced by genetically modified canola, a relative of oilseed rape. A gene from the California bay laurel tree was introduced which codes for an enzyme involved in the synthesis of lauric acid. It is now used commercially in the USA. More recently a new soybean has been developed, variety producing a less saturated and more heat stable oil. Ordinary soybean oil is often hydrogenated to make it suitable for use in baked goods and for frying. This process lowers levels of unsaturated acids. The genetically modified soybean oil precludes the need for hydrogenation and also has a healthier fatty acid composition. These beans are expected to have agronomic yields comparable to existing varieties.

http://www.eufic.org/pt/food/pag/food07/food071.htm

Whereas, the first phase of genetic engineering in crops was centered on agronomic traits involving single genes, the next generation of genetically-engineered crops will be value-added varieties such as high laurate, high stearate, high omega fatty acids and high �- carotene vegetable oils, all of which are under development. The rapid introduction of the first wave of genetically-engineered commodity crops is an indication of how quickly these niche, value-added crops could be introduced, if it is profitable to do so. Niche crops will likely be increasingly processed in smaller, pressing operations, possibly in agricultural processing complexes including chemical, cosmetic or other types of companies.

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 Technology Trends in Vegetable Oil Processing*

(This paper is a summary of the opening plenary address at the joint international meeting of the American Oil Chemists Association and the Oil Technologists Association of India, February 1999.)

  R.D. (Bob) Reichert Ph.D.
Industrial Research Assistance Program
National Research Council of Canada
Building M55, Montreal Road, Ottawa, Ontario, K1A OR6

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