An internationally recognized genetics researcher who visited
the LSU AgCenter Rice Research Station said he is confident that
the European Union eventually will accept genetically modified
foods. But in the meantime, he is focusing his work on third-
world countries.  Dr. Paul Christou of the University of Lleida
in Spain said he has been part of a team that works to introduce
genes into corn, causing the plant to produce higher levels of
multiple nutrients.  He said many Africans will not eat yellow
corn that has higher levels of nutrients, preferring less
nutritious white corn. But because they will eat processed corn
that has been colored, he set out to genetically engineer a dark
colored corn containing increased levels of important vitamins
and minerals such as vitamin C, beta carotene and folate.  Rice
also can be fortified through genetic engineering, Christou
said.  Christou said the European Union has decided to ban
fungicides on wheat in five years.  “I suspect that in several
years, there won’t be