Biotechnology is a powerful tool that is starting to be used for enhancing the nutritional content of fruits and vegetables. One of the first of these new generation crops is the genetically modified purple tomato, improved for higher levels of anthocyanins, a naturally occurring anti-inflammatory compound that protects against various forms of chronic, diet-related human diseases. Join the developer of the purple tomato, Prof. Cathie Martin of the John Innes Centre, as we discuss the science and motivation behind GM purple tomatoes. Nathan Pumplin of Norfolk Plant Sciences and Eric Ward, president of AgBiome, will discuss the regulatory status and market perspectives of this product, especially with regard to the pending US Department of Agriculture decision on purple tomatoes. Modesta Abugu, a doctoral student in horticultural sciences at North Carolina State University and 2015 Alliance for Science Global Leadership Fellow, will serve as moderator.
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