GMOs: Understanding the Difference
Consumer desire to avoid GMOs has fueled substantial growth in organic foodsand has helped to support local farmers’ markets like ours! When you shop at the Phoenix Public Market you know your food and the sources it comes from. Talk to your growers and producers about techniques they use to avoid GMOs and feel good about the fuel you feed your body!
Our farmers are committed to supporting GMO free foods. GMOs, or “genetically modified organisms,” are plants created through the gene splicing techniques of biotechnology. In the grocery store, approximately 80% of the items are made with GMOs. Studies have shown negative effects on both the human body and our environment due to GMOs.
High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011):
- Alfalfa (first planting 2011)
- Canola (approx. 90% of U.S. crop)
- Corn (approx. 88% of U.S. crop in 2011)
- Cotton (approx. 90% of U.S. crop in 2011)
- Papaya (most of Hawaiian crop; approximately 988 acres)
- Soy (approx. 94% of U.S. crop in 2011)
- Sugar Beets (approx. 95% of U.S. crop in 2010)
- Zucchini and Yellow Summer Squash (approx. 25,000 acres)
Appendix B of the Non-GMO Project Standard lists a number of high-risk inputs, including those derived from GMO microorganisms, the above crops, and animal and bee products due to feed or forage containing these crops or their derivatives.
Common Ingredients Derived from GMO Risk Crops
Amino Acids, Aspartame, Ascorbic Acid, Sodium Ascorbate, Vitamin C, Citric Acid, Sodium Citrate, Ethanol, Flavorings (“natural” and “artificial”), High-Fructose Corn Syrup, Hydrolyzed Vegetable Protein, Lactic Acid, Maltodextrins, Molasses, Monosodium Glutamate, Sucrose, Textured Vegetable Protein (TVP), Xanthan Gum, Vitamins, Yeast Products.
Monitored Crops (those for which suspected or known incidents of contamination have occurred, and those crops which have genetically modified relatives in commercial production with which cross-pollination is possible; we test these crops as needed to assess risk and move them to the “high-risk” category if we see significant risk of GMO contamination):
- Beta vulgaris (e.g., chard, table beets)
- Brassica napa (e.g., rutabaga, Siberian kale)
- Brassica rapa (e.g., bok choy, mizuna, Chinese cabbage, turnip, rapini, tatsoi)
- Cucurbita (acorn squash, delicata squash, patty pan)
You may also be wondering about…
- Tomatoes: In 1994, genetically modified Flavr Savr tomatoes became the first commercially produced GMOs. They were brought out of production just a few years later, in 1997, due to problems with flavor and ability to hold up in shipping. There are no genetically engineered tomatoes in commercial production, and tomatoes are considered “low-risk” by the Non-GMO Project Standard.
- Potatoes: The Simplot White Russet™ potato recently acquired USDA and FDA approval and went into commercial production. In August 2015, the Non-GMO Project added the potato to our Monitored Crop list. As a genetically modified organism, the Simplot potato is not allowed in any form in a Non-GMO Project Verified product. Genetically modified NewLeaf potatoes were introduced by Monsanto in 1996. Due to consumer rejection by several fast-food chains and chip makers, the product was never successful and was discontinued in the spring of 2001.
- Salmon: A company called AquaBounty is currently petitioning the FDA to approve its genetically engineered variety of salmon, which has met with fierce consumer resistance. Find out more here.
- Pigs: A genetically engineered variety of pig, called Enviropig was developed by scientists at the University of Guelph, with research starting in 1995 and government approval sought beginning in 2009. In 2012 the University announced an end to the Enviropig program, and the pigs themselves were euthanized in June 2012.