Genetic modification has been used in tomatoes to reduce the levels of an enzyme, called polygalacturonase which breaks down pectin. The result is tomatoes which give thicker pastes, better yields and less waste when processed into pastes and purees. Soya beans and maize have also been modified to make them resistant to insect attack or tolerant of herbicides. Not all consumers are happy about genetic modification and biotechnologists are working hard to convince consumers of the benefits that biotechnology can bring to food crops in terms of improved nutritional quality, disease reistance or tolerance of salty or poor soils. For further information click HERE.

Fermentation is an ancient process used on olives to achieve the characteristic textures and flavours associated with this fruit. It also forms the basis for brewing beer, making vinegar and culturing milk to make yoghurt. It is also used by modern biotechnologists to create biomass using microorganisms which can produce useful materials such as drugs, flavours or enzymes.
 
Washing lettuce and other salad vegetables on an industrial scale requires vast quantities of water. Of course the water must be of a good standard without any harmful bacteria present. As at a public swimming pool, the water is chlorinated to destroy any pathogenic bacteria which might be present, although the levels used in the water supply are much lower than in swimming pools. Click HERE for further information on drinking water.
 

Ready-to-eat salads are wonderful for consumers. You can just open the pack and enjoy the contents. However, they would have a very short shelf-life if their packs were not flushed with an inert gas to stop the salad going brown at cut edges. This type of modified atmosphere packaging (MAP) uses mixtures of carbon dioxide, oxygen and nitrogen to extend the shelf life of these sorts of products.