The Philippines is developing a genetically modified (GM) coconut with at least as much lauric acid as canola to allow it to hold onto its leading share of the world's vegetable oil market.

Lauric acid, a medium-length long-chain fatty acid, is found in the form of glycerides in a number of natural fats, especially coconut and palm kernel. It offers advantages in food processing as it acts as a kind of preservative, staving off oxidation and spoiling.

Lauric acid is also believed to have antimicrobial properties and is frequently exploited by pharmaceutical companies as well.

In 1994, the first genetically modified food crop, Calgene?s Flavr-Savr? tomato, was produced and consumed in an industrialized country. Since that time, genetically modified (GM) crops have been rapidly adopted worldwide reflecting the satisfaction of growers.