LeadForward Vol.1 No. 1

Development The GM purple tomato was engineered by scientists at Norfolk Plant Sciences in the UK. Led by biochemist Cathie Martin and her team, the project aimed to harness the natural properties of anthocyanins, compounds found in blueberries and blackberries, to enhance the nutritional profile of tomatoes.

Using genetic engineering techniques, Ms. Martin and her colleagues inserted two genes responsible for purple coloration in edible snapdragon flowers into tomato plants. This process enabled the tomatoes to express the genes from the snapdragon and, subsequently, produce high levels of anthocyanins, thereby imbuing the tomatoes with a distinct purple hue and potentially enhanced health benefits. According to Norfolk Healthy Produce, the U.S. subsidiary of Norfolk Plant Sciences, the purple tomatoes are a “rich source of antioxidants” because of the increased content of anthocyanins. Unlike domesticated tomatoes, which contain anthocyanins in the skin, the purple tomato contains anthocyanins throughout the whole tomato. The genesis of the GM purple tomato marks a significant milestone in agricultural biotechnology. Unlike previous GM crops primarily targeted at commercial producers, this tomato is the first GM food crop directly marketed to home gardeners in the United States, offering an opportunity for individuals to engage with biotechnology in their own backyard.

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