Milling Journal - Q2 2008 - (Page 24) An Action Plan for Biotech Wheat Wheat Summit Working Group looking at options. The Biotech Working Group of the Wheat Summit met in Kansas City, MO, in April to consider an action plan concerning the development and commercialization of genetically modified wheat. ers, retailers, and technology Among the attendees at the providers.” April 18 meeting at the Westin During the April meeting, Crown Center Hotel was Elizaeach of these sectors was beth (Betsy) Faga, president of given the opportunity to exthe North American Millers’ press its perspectives and Association (NAMA), Washconcerns about bioengineerington, DC. ed wheat. “An outgrowth of the Wheat “The milling industry has Summit meetings in 2006 and had a policy supporting food 2007 was the creation of a biotechnology since 2002, but Biotech Working Group,” Faga Betsy Faga each sector of the wheat chain said. must meet customer needs,” Faga said. “Included in the group are represen“Acceptance by customers, not just the tatives for producers, grain elevators, exconsumer, is critical to all sectors of the porters, millers, bakers, food manufacturwheat chain,” said Faga. “The current state of the global wheat supply is opening the dialogue on biotechnology in wheat,” she said. “There is a growing recognition of the importance biotechnology can play in increasing the worldwide wheat “There is a growing recognition of the importance biotechnology can play in increasing the wheat supply and providing more efficient and sustainable production of that wheat.” Betsy Faga, President, NAMA supply and providing more efficient and sustainable production of that wheat.” Darren Coppock, CEO of the National Association of Wheat Growers, said, “This group is committed to defining an enabling environment to allow biotechnology in wheat and we are asking each of the sectors what they are looking for in terms of the positives and the challenges.” While wheat growers are eager to employ the latest genetics to produce higher yields, other sectors in the wheat chain want to take a more cautious approach. Bakers, for example, are worried that consumers might not purchase products containing flour ground from genetically modified wheat. 24 Second Quarter 2008 Response No. 241 MILLING JOURNAL http://www.vortexvalves.com http://www.vortexvalves.com
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