SPOKANE COUNTY – Federal agriculture regulators recently approved the testing process for a genetically modified strain of wheat developed by Bioceres Crop Solutions in Argentina. The wheat, known as “HB4 drought-tolerant” wheat, has been engineered to produce high yields even during drought conditions. However, the impact of this development on wheat farmers in Washington and Idaho remains uncertain, according to local experts.
Steve Marshall, a representative from U.S. Wheat Associates—the organization responsible for marketing U.S. wheat exports—emphasized that this approval is just the first step in a lengthy process. “First of all, there’s no commercialization, this is just an approval. It’s gonna be three to five years, if they’ve got the approval,” Marshall said.
Marshall explained that while the technology behind the HB4 wheat has the potential to benefit wheat production globally, particularly in drought-prone areas, it’s unclear whether it will be commercialized in the Pacific Northwest. “Our organization does support the technology. The drought tolerance will help in those years with not a lot of rain. It’ll help wheat production all over the world,” he added.
Casey Chumrau, CEO of the Washington Grain Commission, clarified that the recent approval does not mean the introduction of genetically engineered (GE) wheat into the market, but rather that the scientific process could now begin if seed producers and companies decide to move forward. “The approval this week isn’t an introduction of GE wheat, it just allows for further testing. It was a gene developed in South America, and the FDA determined there was no risk to human health,” Chumrau said.
At this point, there is no wheat in Washington that has the HB4 trait incorporated. “We don’t know yet what the impact will be. In general, the wheat industry is in favor of all modifications, but in this area, we are very sensitive to markets we export to,” Chumrau noted. “We don’t know how this will affect the future of the wheat industry.”
Chumrau also mentioned that while the Washington Grain Commission collaborates with Washington State University (WSU), neither organization has direct experience with this particular genetic modification. “We personally don’t do any research, but we do work with WSU, and they don’t have any experience in this realm. We are using regular wheat varieties, and end-use quality,” she added.
The HB4 wheat has shown promise in Argentina, where it has been tested extensively. The genetically modified trait, which involves introducing genes from sunflowers into wheat, allows the plant to produce high yields even in less favorable moisture conditions. However, before it can be sold commercially in the U.S., the wheat must undergo a series of regulatory tests to ensure its safety and effectiveness.
For Washington farmers, who export more than 90% of the soft white wheat grown locally, the potential introduction of genetically modified wheat raises questions about market acceptance. “Whether or not it’s actually going to get commercialized in the Pacific Northwest,” Marshall noted, remains to be seen.
Clare is an Eastern Washington University graduate and a reporter at Free Press Publishing.
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