329 Expectations on biotechnology from the baking industry.

V. W. SMAIL. American Institute of Baking, 1213 Bakers Way, Manhattan, KS 66502.

The genetically modified wheat (GMW) varieties with herbicide and insect resistance currently being developed are a result of over 15 years of research. Most of the targeted gene products in these cultivars were developed from research in the 1980s. Even if the average biotechnology product development cycle is cut in half as genetic technology improves, it will still take at least seven years to develop a GMW cultivar, test the resulting cultivar in yield traits, and increase the seed source. To meet the needs of food processors in a seven-year horizon, biotechnology-based seed and grain companies will have to have an accurate view of the needs of the industry. For growers, who are the direct beneficiaries of the first round of wheat varieties, the target benefits have not changed in 15 years. It is still not clear which end use traits are economically important to millers and bakers, which will justify a premium price for GM wheat or flour containing a specific introduced trait, such as better gluten strength. To help identify economically important end use traits of wheat, surveys and discussions with members of the baking and milling industry were held in 1999 by the American Institute of Baking. The results of these communications will be shared with the audience.