Case Study: Saffron and Synthetic Biology

Ingredients, Flavours, Fragrances and Synthetic Biology

This case study illustrates recent developments in synthetic biology that could impact the $22 billion global flavour and fragrance market and the livelihoods of producers of natural commodities. These developments impact the sustainable use of biodiversity and fair and equitable sharing of benefits from the genetic resources that produce natural plant products. The worlds largest producers of food ingredients, flavors and fragrances are all now partnering with Synthetic Biology companies to develop biosynthetic versions of key high value natural commodities such as saffron, vanilla, vetiver and patchouli - replacing botanical sources. These in turn are just a few our of hundreds of economically important natural plant compounds whose production may be switched to synthetic biology production in a very short time frame. No inter-governmental body is addressing the potential impacts of synthetic biology on the conservation and use of biodiversity and on the livelihoods of those who depend on agricultural export commodities (including high-value flavors, fragrances, essential oils, etc). The Convention on Biological Diversity is the most appropriate forum to address this new and emerging issue. 

 

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ETC-saffron-synbio-casestudy2014.pdf438.75 KB
Sources: 
ETC Group