Safety Assessment of Foods and Feeds Derived from Transgenic Crops, Volume 3

Common bean, Rice, Cowpea and Apple Compositional Considerations

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This volume compiles the consensus documents developed by the OECD Working Group for the Safety of Novel Foods and Feeds from 2015 to 2019. It deals with the composition of common bean, rice, cowpea and apple, four important crops for agriculture and food consumption worldwide. The science-based information collated here is intended for use during the regulatory assessment of food/feed products derived from modern biotechnology, i.e. issued from transgenic plants. Compositional considerations are provided for each species, including tables detailing the key nutrients, anti-nutrients, possible toxicants, allergens and other metabolites contained in the products. This essential information and solid data can be used in the comparative approach as part of the novel food/feed safety assessment. It should be of value to crop breeders and applicants for commercial uses of novel foods and feeds, to regulators and risk assessors in national authorities, as well as the wider scientific community. More information can be found at BioTrack Online.




From their first commercialisation in the mid-1990s, genetically engineered crops (also known as transgenic crops) have been increasingly approved for cultivation and for entering in the composition of foods or feeds by a number of countries. To date, genetically engineered varieties of at least 33 different plant species (including agricultural crops, ornamental plants and flowers, as well as trees) have received regulatory approvals in OECD countries and other economies from all regions of the world. However, the vast majority of plantings remains for soybean, maize, cotton and rapeseed (canola), the four species having covered together more than 99% of the global area of transgenic crops in 2018. Over the 23‑year period from 1996 to 2018, the surface cultivated with genetically engineered crops has drastically raised worldwide, resulting in a significant increase of their harvest in human food and animal feed (often designated as “novel” foods and feeds). Analyses and statistics from several sources, despite some differences in total estimates, concur in highlighting the same following trends:


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