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Potential Economic Impacts of Low Level Presence (LLP) in the Global Wheat Market

In: The Coexistence of Genetically Modified, Organic and Conventional Foods

Author

Listed:
  • William W. Wilson

    (North Dakota State University)

  • Bruce Dahl

    (North Dakota State University)

Abstract

Development of genetically modified (GM) crops has begun and is continuing on numerous fronts and in several countries. Wheat will be one of the first food grains where GM traits are introduced and will likely be a precursor to similar developments for other food grains. GM wheat is currently being developed in a number of countries (e.g., United States, Australia, United Kingdom, China) and by a number of companies (e.g., Monsanto, Bayer Crop Science, Dow Agrosciences, and Limagrain, in addition to several research organizations, including the University of Adelaide, CSIRO, and Victoria Agribiosciences Center—now AgriBio and in the United Kingdom). Traits under development using GM techniques include fusarium resistance (Huso and Wilson 2005; Tollefson 2011; Valliyodan and Nguyen 2006), drought resistance, and protein quality. Indeed, much of the groundwork in GM wheat development is emerging from Australia and setting the stage for development in other countries.

Suggested Citation

  • William W. Wilson & Bruce Dahl, 2016. "Potential Economic Impacts of Low Level Presence (LLP) in the Global Wheat Market," Natural Resource Management and Policy, in: Nicholas Kalaitzandonakes & Peter W.B. Phillips & Justus Wesseler & Stuart J. Smyth (ed.), The Coexistence of Genetically Modified, Organic and Conventional Foods, pages 241-256, Springer.
    • Handle: RePEc:spr:nrmchp:978-1-4939-3727-1_20
    DOI: 10.1007/978-1-4939-3727-1_20
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