If Prakash had his way, all produce would be genetically altered to include pesticides and vitamins to make them bigger, juicier and more resistant to disease. Most consumers shy away from terms like genetically altered or modified because they feel that it is tampering with nature. Also, because the technology is only 20 years old, shoppers find it hard to believe that food designed in a laboratory can be as tasty as traditionally cultivated food. The modified food is healthier, lasts longer and crops can be designed that are cheaper to produce and are drought resistant. Prakash, professor of plant molecular genetics and the director of the Center for Plant Biotechnology Research at Tuskegee University, is passionate about the subject.
Many scientists aim to eradicate diseases and help the poor.
This technology will be given to them free of cost, he says. He oversees research on food crops important to developing countries and the training of scientists and students in plant biotechnology all while working to promote acceptance of biotechnology in food and agriculture around the world, both in the scientific and marketing fields. Prakash also writes newspaper op-ed articles and delivers public lectures. Prakash continues to play up the many advantages of genetically modified food. Not only can it can be designed to last longer than traditionally grown produce, biotechnology enables us to produce tastier tomatoes, which are easier to pack thus lowering the cost of transportation.