Traditional breeding has developed cultivars with high concentrations of lysine, an essential amino acid. The increase in lysine content, however, was accompanied by a 10 percent decrease in yield. Scientists are working to incorporate a gene in corn that will increase the amount of lysine without the associated yield decrease. Oilseeds are another crop of interest. Researchers are seeking to improve the nutritional qualities of vegetable oils along with the type and concentration of these oils within the plant seeds.
Work is under way to develop varieties of sunflowers and canola with high oleic acid content.
Bioengineers have recently been able to alter canola so that it can also produce lauric acid, a key raw material for the soap, detergent, oleochemical, personal care, and food industries. Currently, the only commercial sources of lauric acid are coconut and palm kernel oils. Improving Fruit Quality Food producers and processors are interested in the ripening of fruit and in the processing quality of fruits and vegetables. The characteristics of most interest to processors are percentage of solids and consistency. Currently, supermarket tomatoes are picked green, then artificially ripened just before shipment.