Agricultural Issues: Genetic Modification.

The impacts of the Green Revolution, intensification of farming and the development of genetically-modified foods have varied. Some are economic while others have been social or environmental: some have brought benefits, while others have created problems and some may be focused upon the environment e.g., organic farming.

Throughout the world genetic modification has been used freely for more that a decade as a research tool for medical purposes and in food ingredients. It holds exiting promise, not only for conquering disease, eliminating pests and contributing to the knowledge economy but for enhancing the international competitiveness of the primary industries which are important economic well-being.

Whilst most people are comfortable with genetic modification for medical purposes, many strongly opposed other uses. The reasons are that the safety and certainty of the science have yet to be proved, reflecting the fact that, at least, for the moment, world consumer preferences are againsed the use of GM food. In addition to this it is fair to say that there in fact some health risks involved. Studies on GM food suggest that if someone with an allergy eats food that has been spliced with a gene from shellfish or a peanut; they may experience an allergic reaction.

However despite these feelings there are many positive characteristics of GM crops that could help those currently living in poverty. These are as follows:

• Resistance to drought
• Tolerance of salty soils
• Resistance to pests, viruses and disease
• More digestible crops for animals
• More nutritious oils, starches, vitamins and amino acids in the diet
• Crops that can be stored for longer

Over 3,000 GM foodstuffs are currently being tested. Whether most GM crops remain in laboratories and greenhouses or transform the way we produce food remains an open question, but it will certainly be a long time before we know the answer.