It seems like an invention straight from hog heaven: pigs with low-phosphorus poop.
Less pollution. Lower feed and cleanup costs for farmers. Maybe, eventually, less stink.
The pigs, created by genetic scientists in Ontario, could curb a serious pollution problem in Minnesota.
But these porkers aren't going to market anytime soon.
Instead, they stand at the center of the next fight over genetically modified food. And they represent tough tradeoffs for consumers.
The pigs are one of the first genetically modified livestock creations to be ready for scrutiny by regulators. Behind them in the scientific pipeline is a veritable Old MacDonald's barnyard of animals with genes manipulated to add traits such as leaner meat or disease resistance.
Creating the high-tech livestock is only the first hurdle. Next come questions of whether meat from the animals is safe to eat, whether consumers will eat it even if regulators deem it to be safe and whether the animals might pose unexpected environmental problems.
The U.S. Food and Drug Administration is preparing to rule next year on the first round of food-safety questions, John Matheson, an FDA senior regulatory review scientist said Thursday at a meeting in Dallas.
The FDA co-sponsored the briefing on the technology, along with the Pew Initiative on Food and Biotechnology.
A green light from the FDA would shift the decision to farmers and food companies. Consumer groups already are warning them that the impending flareup over this food will make the dispute over biotech plant crops look tame.
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