NYT on genetically modified seeds

• In this country, roughly 90 percent or more of four major crops — corn, soybeans, canola and sugar beets — are grown from genetically engineered seeds, creating a challenge for companies seeking to swap to ingredients sourced from conventional varieties. 
• Farmers have long crossbred plants to improve genetics in an effort to increase productivity and resistance to pests and diseases, and decrease the need for water, among other things.
• The type of genetic engineering done by Monsanto and its competitors, however, involves inserting genetic materials, sometimes from wholly different plant species and bacteria, directly into the DNA plants like corn or soybeans.
• “Suppliers are going overseas to get what they need,” he said. “We know farmers need to feel secure that there’s a market for what they grow, and I’m saying, please plant these crops, there is a demand.”
• “There’s a transition period required,” said Richard Kamolvathin, senior vice president at Verity Farms, which sells meats, grains and other products derived from conventional crops, as well as natural soil amendments. “You don’t just stop growing G.M.O. seed and then start growing non-G.M.O. seed.”
• Nor can companies simply replace, say, corn flour from genetically engineered corn with its non-G.M.O. cousin without wreaking havoc on things like taste, consistency and mouth feel.

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