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American Crystal Sugar: Genetically Enhanced Sugarbeets?

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Biotechnology affords new risks and opportunities for food processing firms. This decision case involves a cooperative that is considering whether to allow members to grow sugarbeet varieties that are genetically enhanced for herbicide tolerance. Sugarbeet farmer-members of American Crystal Sugar Company support the use of genetically enhanced (GE) varieties. However, there are risks for the cooperative, especially related to market acceptability of sugar and by-products. The cooperative's competitive environment is analyzed as a part of the decision-making process. The key decision turns on how approving the use of genetically enhanced sugarbeet varieties would impact the cooperative, its partners and competitors, and participants throughout the marketing channel.
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Document Type: Research Article

Affiliations: 1: Cheryl S. DeVuyst is assistant professor in the Department of Agribusiness and Applied Economics, North Dakota State University. 2: Cheryl J. Wachenheim is associate professor in the Department of Agribusiness and Applied Economics, North Dakota State University.

Publication date: March 1, 2005

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