ither ripe and bruised and rotting, or they are not ripe at all, and taste and feel like a "tennis ball". About 85% of US households buy fresh tomatoes, but about 80% of those are displeased with the quality of store bought ones. This is why it's maker, Calgene, INC. made Flavr Sa vr.
            
             Though Calgene ripens its tomatoes, the company solved the rotting problem by inserting an "antisense" gene of the one that results in tomato spoilage. This allows the tomato to stay ripe, but not rot, up to 10 days. Makers say that this tomato and other genetically altered foods will be "just as safe as products consumers are used to finding on their store shelves."
             Another example of food biotechnology lies in "golden rice"-- there was a new kind of rice developed by Ingo Potrycus, a Swiss scientist, and his German assistant, Peter Beyer. They put new genes into rice so that it would produce beta- karotene and iron. Beta - Karotene (the predecessor of Vitamin A) turns the rice "golden" in color, hence the name. This new product
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