b'ES: IN THE EU, OFTEN, WERE SEEING A BLOCKING OF USEFULBy cross-breeding the genetic identity of a traditional INNOVATION. HOW SHOULD THEvariety like Sangiovese gets lost - Gene editing can save it!SCIENTIFIC COMMUNITY TURN THIS TIDE? SangioveseWild GrapeSangiovese MM:In order for the advancement oftraditional taste poor taste & qualitygreat taste & qualityknowledge in the scientific field to be& quality but fungi-resistanttranslated into innovations, that is to say that inventions and discoveries can be translated into new processes and prod-ucts that find application in the produc-tion system, four fundamental ingredients are needed: a high quality research, an innovation system that is able to favour the transition from research to the pro-duction system, a regulatory corpus thatGenome allows innovations to arrive on the marketediting stepwithout unnecessary restrictions and/orSeveral steps of constraints and finally the acceptance bybackcross breed consumers of the innovations proposed25-30 yearsby the production system. Today, in European agriculture, genetic innovation reaches the market with great difficulties not only due to regulatory constraints but more importantly due to the lack of acceptance by the consumers. However, in other fields of research, for example medicine, innovation is much more easilySangiovese plus accepted than in agriculture. There is atraditional taste & different perception of risks versus ben- quality and fungi-efits among consumers. If we compareresistantagriculture with the medical field, it is not the risk factor which is different inNameless grape variety perception but the perception of benefits. Resistant to fungal pathogens butCHEERS!In order to change the consumers\'different in appearance, quality and tasteperception on food produced from new breeding technologies, it is necessary to make them fully aware of the complexity of the food systems. Agriculture, which isinnovations in agriculture have had incan go along with preservation of food more compatible with the environment or,contributing to economic and social well- traditions. This is very well illustrated by as some like to call itmore biological,being and acknowledge that the progressthe example of making traditional wine cannot exist without scientific progressin agriculture has helped us to better copevarieties resistant to fungal pathogens and the access to innovative technologies.with climatic adversities. Technologicalthrough NBTs. It is not going back in time to the goodimprovements in agriculture over the lastBut perhaps most importantly we old days that we will solve the problemscenturies have led to increases in produc- need to restore trust on the side of the of environmental, economic and socialtivity, reduction in prices of food productsconsumers: trust in the opportunities sustainability of agriculture, but it isand improvements in food quality. Theyoffered by scientific advances for a sus-only by embracing the path of scientificshould also be made aware that the agri- tainable economic development and trust innovation, first of all the genetic one, andcultural system is an artificial systemin the scientific community as a reliable we need an alliance between the world ofand not a natural ecosystem and as suchsource of information and advice. The research and the world of production todoes not follow the laws of natural evolu- restoration of trust in the scientific com-be able to make the system more suitabletion but those of artificial selection. Themunity can only derive from a joint effort to incorporate innovations of which todayagricultural environment changes muchof the scientific institutions on one side we cannot afford to do without.faster than a natural environment doesto communicate scientific results and Consumers have been led to makeand the cultivated varieties must contin- their practical implications in a clear and their choices based on two simple equa- ually adapt to new growth conditions andtransparent manner and of the consum-tions both based on wrong assumptions:new threats. This makes it necessary toers on the other side to refer to reliable the first is "old equals to good, new equalscontinuously select new varieties. and authoritative sources of scientific to bad", the second is "natural equals toTo change consumers perception, itinformation. If we cannot establish this good, artificial equals to bad". The irra- is important to communicate the role ofmutual trust relationship, we are destined tional passion for traditional agriculture intechnological innovations in agriculturenot to see scientific discoveries translated many European countries that even aimthrough narratives instead of explain- into societal benefits. to recover old varieties cultivated dec- ing the technicalities and possibilities of ades or centuries ago cannot be explainedthe technology itself. For example, newEditors Note: Prof. Michele Morgante except with a distorted vision of the agri- breeding technologies have the potentialis a Full Professor at the Laboratory cultural system. Consumers should beto preserve local varieties, food traditionsof Plant Genomics of the University of made aware of the role that technologicaland to favor diversification. InnovationUdine, Italy.12IEUROPEAN SEEDIEUROPEAN-SEED.COM'