The transgenic mustard
hybrids have shown a 15 to 20 percent increase in yield over national
and regional varieites, during limited field trials. Detailed
studies relating to food safety and agronomic advantage of the
genetically engineered mustard indicate that it is totally non-toxic
and non-allergenic.
Irritation to mucus
membrane in rabbits, neuro-toxicity in hen, dermal sensitisation
study in guineapigs, primary skin irritation test in rabbits and
90-day oral toxicity studies in rabbits and goats go to prove
that the genetically modified mustard is safe and high-yielding.
The GM Mustard which
is under consideration for release by the government does not
contain any genes from tobacco. It contains barnase, barstar
and bar genes, isolated from common soil microorganisms.
Mustard seed production
remained flat without much variation in the past several years
and the need has risen to inject new science into it. Introduction
of genetically engineered varieties for enhancement of mustard
production is one of the important options available for increasing
the seed production. The Indian transgenic mustard, has been developed
by transferring the genes through breeding methods into local
varieties using the precision tools of bio-tech engineering, says
the Department of Biotechnology.
