Bt brinjal as Mahyco, and two agricultural universities - University of Agricultural Sciences, Dharwad (UAS) and Tamil Nadu Agricultural University (TNAU) in Coimbatore. An expert committee (EC-I) was set up in 2006 to examine the biosafety data presented by Mahyco. They concluded that while the current data demonstrated that Bt brinjal was safe and equivalent to its non-Bt counterpart, more studies were required to re-affirm the findings and further trials were needed to ascertain the benefits from Bt brinjal with respect to existing methods for pest management and pesticide reduction. They recommended that large scale trials be allowed to go ahead. In
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