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Recent advances in our understanding of tocopherol biosynthesis have helped us identify key regulatory enzymes controlling pathyway flux and tocopherol composition. This information is invaluable to plant breeders and biotechnologists who wish to create commercial crops with both elevated and tailored tocopherol compositions that can be utilized for food and industrial chemicals. The biofortification of crop foods with elevated vitamin E levels should be one of the major priorities for crop improvement. Our ability to develop novel crop foods that are biofortified for vitamin E will have a significant impact on the health of the general public. Although fiscal gains have been one of the primary motivating forces behind these efforts, altruistic aims have also driven this research. Specifically, groups are interested in developing foods that have been biofortified for vitamin E. The rationale being that substantial increases in the vitamin E content of food crops are needed to provide the public with dietary sources that can approach the therapeutic levels needed to achieve the desired health benefits of vitamin E. As yet, no such food crop exists and, with current sources, one would need to consume approximately 730 gm of soybean oil or more than 3.5 kg of spinach to obtain the minimum recommended therapeutic levels of vitamin E (100 IU/day) to prevent coronary heart disease. Neither option is practical and clearly illustrates the need for improved food crops with elevated levels of α-tocopherol. Biofortified plants would provide a sustainable alternative to a prescribed regimen of vitamin E supplementation that would be available to everyone regardless of income or class.