GMOs Inevitable Squo solves GMO development Dias 12 Joao Silva Dias, Technical University of Lisbon, Instituto Superior de of Agronomia, “Impact Vegetable Breeding Industry and Intellectual Property Rights in Biodiversity and Food Security” in Food Security, Ed. Jones & Hernandez, 2012 [PDI] genetic improvement of vegetables through breeding has to address and satisfy the needs The of consumers and growers. good yield, disease pest resistance, both The general objectives for farmers are and uniformity abiotic stress resistance. quality, appearance, shelf life, and Objectives for consumers are taste, and nutritional value. Vegetable product innovation is necessary for maintaining the interest of today's consumer. Quality in vegetable crops, in contrast to field crops, is often more important than yield. For farmers to survive, varieties must be accepted by the market. Thus, color, appearance, taste, shape, are usually more important than productivity. Fresh tomatoes must For example, tomatoes to be used either fresh or in processing must have distinct quality characteristics. have acceptable flavor, color, texture, and other taste parameters to satisfy consumer demands and handling requirements. Processing tomatoes, must have intrinsic on the other hand, characteristics that make them suitable for juice, ketchup, rheological various processing applications, such as or sauce production. The final goal of vegetable breeding programs is then to release new varieties having elite combinations of many desirable horticultural characteristics.
GMOs Inevitable Squo solves GMO development Dias 12 Joao Silva Dias, Technical University of Lisbon, Instituto Superior de Agronomia, “Impact of Vegetable Breeding Industry and Intellectual Property Rights in Biodiversity and Food Security” in Food Security, Ed. Jones & Hernandez, 2012 [PDI] The genetic improvement of vegetables through breeding has to address and satisfy the needs of both consumers and growers. The general objectives for farmers are good yield, disease and pest resistance, uniformity and abiotic stress resistance. Objectives for consumers are quality, appearance, shelf life, taste, and nutritional value. Vegetable product innovation is necessary for maintaining the interest of today's consumer. Quality in vegetable crops, in contrast to field crops, is often more important than yield. For farmers to survive, varieties must be accepted by the market. Thus, color, appearance, taste, shape, are usually more important than productivity. For example, tomatoes to be used either fresh or in processing must have distinct quality characteristics. Fresh tomatoes must have acceptable flavor, color, texture, and other taste parameters to satisfy consumer demands and handling requirements. Processing tomatoes, on the other hand, must have intrinsic rheological characteristics that make them suitable for various processing applications, such as juice, ketchup, or sauce production. The final goal of vegetable breeding programs is then to release new varieties having elite combinations of many desirable horticultural characteristics.
Premier-Debate-Briefs-MA15.docx