Genetics Technology Could Lead To More Crops, Fresher Food

A multinational agricultural company based in Idaho has acquired gene editing licensing rights that could one day be used to help farmers produce more crops and make grocery store offerings such as strawberries, potatoes and avocados stay fresher longer.

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J.R. Simplot Company announced the agreement with DowDuPont Inc. and the Broad Institute of the Massachusetts Institute of Technology and Harvard University, developers of the nascent gene editing technology. Simplot is the first agricultural company to receive such a license.

“We think this is a transformative technology — it’s very powerful,” said Issi Rozen, chief business officer of the Broad Institute. “We’re delighted that Simplot is the first one to take advantage of the licensing.”

There is no evidence that genetically modified organisms, known as GMOs, are unsafe to eat, but changing the genetic code of foods presents an ethical issue for some. For example McDonald’s had declined to use Simplot’s genetically engineered potatoes for its French fries.

The food industry has also faced pressure from retailers as consumer awareness of genetically modified foods has increased.