Bt brinjal fruit and shoot borer larvae feed on Bt brinjal plants, they ingest the Bt protein Cry1Ac along with plant tissue. In the insect gut, which is alkaline with a pH >9.5, the protein is solubilized and activated by gut proteases. The Bt protein binds to specific receptor proteins present in the insect membrane, resulting in pore formation in the membranes. This leads to disruption of digestive processes, paralysis, and subsequent death of the fruit and shoot borer larvae. The first agreement to develop Bt Brinjal was signed in 2005 between India’s leading seed company, Maharashtra Hybrid Seeds Company, better known
Textured vegetable protein Textured vegetable protein Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats. Textured vegetable protein was invented by the agricultural commodities and food processing company Archer Daniels Midland in the 1960s; the company owns the TVP name as a registered trademark. Archer Daniels Midland had developed a textured soy protein isolate made with an extruder