What was the first commercial food product developed from genetic modification in a laboratory?

The Flavr Savr tomato is recognized as the first commercial food product developed through genetic modification in a laboratory. It was engineered to have a longer shelf life compared to traditional tomatoes, allowing it to withstand bruising and remain fresh for extended periods. This was achieved by inserting a gene that interfered with the production of the enzyme responsible for softening, thus making the fruit firmer and delaying the ripening process.

The significance of the Flavr Savr tomato lies not only in its innovative approach to extending the shelf life of fresh produce but also in its role as a pioneering example of the application of biotechnology in agriculture. This product marked the beginning of genetically modified organisms (GMOs) in food supply chains and opened the door for further research and development of GMOs in various crops.

Other products, such as Bt corn and Roundup Ready soybeans, while significant in their contributions to agricultural practices, were developed after the Flavr Savr tomato and were not the first to be commercially available. Golden Rice, which was designed to combat vitamin A deficiency, also came later and has not yet been released commercially in the same manner as the Flavr Savr tomato. Thus, the Flavr Savr tomato holds historical importance as the first instance of genetic