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Review of Genetically-Engineered Wheat Could Mean Change for Bakers.

By Mike Lee, The Sacramento Bee, Calif. Knight Ridder/Tribune Business News

Dec. 5--At a hip bakery in midtown, customers choose from baskets of preservative-free freshly baked bread -- rustic French, multi-grain and honey wheat, to name a few.

But the day is nearing when Andy Smith, the Bread Store's general manager, will have a different choice to make with greater social, political and economic implications: to bake with genetically engineered wheat or continue with conventional varieties.

In a critical step forward for biotech wheat, the F

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