Fears of genetically modified food aren’t based in reality
Ken Pieksma
I am concerned about the misinformation being presented as fact in the discussion of genetically modified food.
The world’s population is expected to reach 9 billion people by 2050, and the arable land available to feed the 9 billion continues to shrink. Conventional agriculture must be prepared to embrace new technology.
One key element of meeting these goals is genetic engineering, also referred to as biotechnology. Genes are introduced into crops that enhance several desirable traits, such as resistance to pests and herbicides, harsh environmental conditions, improved product shelf life and increased nutritional value. These introduced genes may or may not be native to the species.
It has been nearly 20 years since the first genetically modified crops were grown. Some 28 countries cultivate them commercially, and many hundreds of millions of people safely eat GM food, directly or indirectly, on a regular basis.
In the Treasure Valley alone, it is estimated that greater than 90 percent of the field corn produced for feed and grain is GM. In all those years, there is zero medical evidence that GM food is detrimental to one’s health in any manner.
Indeed, evidence would suggest otherwise, that GM products can be healthier for human consumption due to the decreased use of harmful pesticides and herbicides. Calestous Juma, a professor of international development at Harvard, points out that the use of transgenic crops has prevented the spraying of 473 million kilograms of toxic pesticides, reduced carbon dioxide emissions by 23.1bn kg — equivalent to taking 10.2 million cars off the road — and saved 108.7 million hectares of land from being turned into farmland.
Rather than creating environmental havoc, GM crops have, by and large, been better for the environment than growing the equivalent conventional crops with relatively lower yields and higher chemical input.
No one has died or fallen ill directly as a result of eating GM food. Studies’ showing that it damages the health of laboratory animals have been discredited by credible scientific authorities.
Accusers have suggested my company, Monsanto, is just a multinational agrochemical behemoth merely looking to increase profits at the expense of consumer health. My experience has been quite the opposite. Our core values are founded in aiding the farmer, sustainability, and more nutritious food.
Monsanto has made a commitment to double yields in corn, soy, and cotton by 2030 in high technology-adopting countries. The focus for every meeting I have witnessed in my 23 years with the company is always on farmers and consumers. We have a vested interest in safe and healthy food.
The possibilities of genetically enhanced food are impossible to ignore. Vitamin A-enriched rice (golden rice) could save the lives of millions of children and aid in the prevention of vitamin A-deficient blindness in Third World countries. We have the technology. We can produce crops that are “Round-Up Ready,” have a natural bacillus that is completely harmless to mammals but protects plants from insects. We have the technology to minimize loss from drought. One can only imagine what the future possibilities are. The fact that several private and public entities are investing in GM crops is indicative of that.
GM foods are tested extensively by the USDA and other government agencies. They must pass rigorous regulations to enter the market. You can rest assured they are safe.
I agree with the American Association for the Advancement of Science, which states that genetically modified foods have no greater risk than those conventionally produced. Today’s GM products are the most researched and tested agricultural products in history. Please go to http://gmoanswers.com/ to answer any questions you may have.
I recently visited one of the largest fresh market producers of sweet corn in Florida. During flowering and up to seed set, the field is sprayed with a pesticide every other day to prevent worm damage to the sweet corn ears. That would be in the neighborhood of 10 to 12 applications of pesticide. Pesticide usage in a typical sweet corn genetically enhanced field could be decreased by up to 85 percent.
As for me and my house, we’ll eat the GM corn. PRESS TRIBUNE
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