On May 18, 1994, the U.S. Food and Drug Administration (FDA) approved of the first genetically modified food: the “Flavr Savr” tomato produced by Calgene in California.

The tomato was made more resistant to rotting by the addition of an antisense gene which interfered with the production of the enzyme polygalacturonase that degrades the pectin in the cell walls resulting in the ripening of fruit and distribution of the fruits seeds.

The Flavr Savr tomatoes subsequently could ripen on the vine resulting in a larger, more flavorable tomato. The Flavr Savr was marketed from 1994-1997, but higher production and distribution costs prevented Calgene from becoming profitable, and the technology was sold to the Monsanto Company.