Dr. Frank O'Mara:

I will ask Dr. Mullins to come in on the detail of that in a moment but in relation to the contribution it could make, we have very challenging targets in the farm-to-fork strategy which reflect the very challenging objectives of society. We want to produce our food in a way that has less impact on the environment. We want to use less fertiliser and pesticide but we also want high quality food and plenty of it. To do all that, we need every tool that we can get. We need to find ways to bring innovation and advances to the food production system and these new genetic technologies are one extra tool to enhance our ability to close the circle. It is not that they are the be-all and end-all but they certainly could be a help to us. As I outlined in our opening statement, work that we did some years ago, on which Dr Mullins will expand, demonstrated that really clearly, where we were able to grow a potato crop with a lot less pesticides, resulting in a lot less of an impact on the environment. The farm-to-fork strategy calls for less pesticide use because of the potential impact of pesticides on the environment and if we have a technology that can allow us to do that safely, then that is a good thing. I will ask Dr. Mullins to expand on some of the safety aspects of the work we have done.