Genetic engineering of plants has expanded dramatically since the production of the first genetically engineered plants approximately ten years ago (1). Approximately 50 different plant species have now been successfully engineered. Several other food crops are under development (Table 1). Essentially all agronomically important crops either have been engineered or are expected to be within the next few years (1). Products derived from these plants are rapidly moving toward commercial introduction, with the first product-Flavr Savr tomato (2)-potentially reaching the market within the next year. This product, which is reported to provide an extended shelf-life for fresh tomatoes, is currently under regulatory review. Many other products have been extensively field-tested and shown to provide consumer and/or agronomic value. These products include plants that are resistant to pests, including insects, viruses, and fungi; products with extended shelf-life; seed with improved oil or amino acid composition; potatoes with increased starch content; and crops tolerant to environmentally compatible herbicides (1). Plants with many other useful traits are under development. As these plants and plant products move toward commercial introduction, gaining regulatory approval becomes one of, if not the, critical step in developing these products. In the United States, genetically engineered plants and plant products could come under the statutory jurisdiction of three federal agencies: the United States Department of Agriculture (USDA), the Environmental Protection Agency (EPA), and the Food and Drug Administration 0-A).