In the world of home gardening, a new player is making waves – the Purple Tomato. Developed by Norfolk Plant Sciences, this genetically modified crop is now available for home gardeners in the U.S. to grow from seed.
What sets this tomato apart is its unique color, resembling that of a concord grape with deep plum-colored flesh. At first glance, it might seem like a product of Photoshop magic, but it's a real deal. The intriguing hue comes from about two decades of work by Norfolk Plant Sciences to integrate color genes from a snapdragon flower into the tomato. These genes not only provide the distinctive pigment but also elevate the levels of anthocyanin, a health-promoting compound.
Named the Purple Tomato, it has now become the first genetically modified food crop directly marketed to home gardeners, with the seeds hitting the market recently. While a few small farmers started growing and selling these tomatoes last year, traditionally, genetically modified foods were primarily available to commercial producers in the U.S.
The aim behind selling directly to gardeners is to reshape Americans' perceptions of GMO foods. A 2020 Pew Research study revealed that most Americans view GMOs as potentially worse for their health compared to non-genetically modified foods. Only 7% considered them healthier.
Nathan Pumplin, CEO of Norfolk Healthy Produce, a subsidiary of Norfolk Plant Sciences, emphasizes the benefits of biotechnology, such as better taste and improved nutrition. The Purple Tomato represents an effort to showcase these advantages to consumers.
Cathie Martin, the leading scientist behind the Purple Tomato, embarked on this genetic journey about 20 years ago. Using DNA from an edible snapdragon flower, her goal was to create a transgenic tomato with high levels of anthocyanins. Anthocyanins, found in blueberries, blackberries, eggplants, and purple cabbage, are known for their anti-cancer and anti-inflammatory effects, functioning as powerful antioxidants.
Martin's approach involved isolating the gene responsible for the purple color in the snapdragon flower and inserting it into bacteria. This allowed the tomato to absorb the foreign genetic material, expressing the new gene. The result is a purple tomato with anthocyanin levels comparable to blueberries or eggplants.
Research published in Nature by Martin showed that mice consuming a diet supplemented with purple tomatoes lived 30% longer than those without.
The Purple Tomato represents a new wave in GMO foods, focusing on nutrient-dense options. Kathleen Hefferon, a microbiologist at Cornell University, notes that the first wave of GMOs primarily aimed at staple crops for easier growth. Now, the trend is shifting towards biofortified foods, exemplified by the Purple Tomato.
Contrary to popular belief, genetic modification in the lab is not the sole method of enhancing nutrient levels in foods. Traditional plant breeding also plays a crucial role. Jim Myers, a professor specializing in vegetable breeding at Oregon State University, mentions that traditional breeding produced tomatoes with boosted anthocyanin levels over two decades ago.
Myers developed the 'Indigo Rose' tomato using traditional breeding, crossing genes from wild tomatoes with modern varieties. This series now includes over 50 cultivars grown and bred worldwide.
While the Purple Tomato and the Indigo series had parallel beginnings, Myers points out that the latter has seen more widespread success through conventional breeding. He suggests that acceptance of the Purple Tomato might face challenges due to negative perceptions of GMOs.
Mark Lynas, author of "Seeds of Science: Why We Got It So Wrong On GMOs," sees the marketing of the Purple Tomato directly to consumers as a "stroke of genius" that could demystify genetic engineering. He emphasizes the potential of GMOs to improve the environment and livelihoods globally, provided they focus on positive outcomes.
In challenging the negative perception of GMOs, Pumplin measures success by whether consumers embrace the health benefits, color, and taste of the Purple Tomato. The hope is that this shift in perception will pave the way for other genetically modified products with substantial benefits in climate change, sustainability, health, and nutrition.
Sáša Woodruff, reporting on food and agriculture, is the news director of Boise State Public Radio.