Answering some questions about GM foods

Presented by Glenn Ashton

You and your genes - We are what we are because of our genes

Just what is a gene?

Original scientific sketches from Jana Klose, Greg Lampard, UBC Biotechnology

Laboratory

How do we engineer genes?

Cell

Extracted DNA

Cell divisionTransgenic plant

A single gene

Transformation

Plant cell

Original scientific sketches from Jana Klose, Greg Lampard, UBC Biotechnology Laboratory

Why is GE/ GM different?

• Conventional breeding can only work in related species,

• Genetic engineering breaks species boundaries allowing inter-species genetic transfer,

• Crude, invasive process reliant on outdated concept of genetic determinism.

Biotechnology / GMBiotechnology is:• Harnessing the natural biological processes

of living systems for the benefit of mankind.

• Biotechnology in the past:– making bread and cheese, brewing beer,

yoghurt– crossbreeding plants

• Modern biotechnology:– genetic engineering, marker assisted

breeding, gene silencing.

What are we engineering?• Maize – inserting insect resistance (Bt)

and chemical (weedkiller/ pesticide) resistance (HT): 80% GM in SA.

• Soy – chemical resistance: 80% GM• Cotton – insect resistance: 98% GM• Canola – chemical resistance: 0% in SA.• No fruit or veg in South Africa, but

squash, pawpaw and eggplant elsewhere.• We eat the world’s first GM staple –

white maize.

Do we need GM crop technology to feed the world?• More people need more food?

BUT

GM crops do not yield higher than conventional!• Use less chemicals, better for the earth?

BUT

GM crops use more chemicals than conventional!• We need to insure ourselves against climate change?

BUT

No GM crops are drought resistant or offer any such advantage!

Have GM crops lived up to the hype?• 15 years of GM crops have not increased yields,• Neither have they provided more ecologically

sustainable farming methods,• Nor have they reduced hunger globally, or in South

Africa,• They benefit farmers by making industrial farming

easier, saving labour and time,• Consumers bear all the risks without being informed

of existence of GM ingredients in food,• There are no nutritional benefits but there are risks:

http://indiagminfo.org/?attachment_id=557

Some questions to ponder:• Is this strictly a scientific issue; or are the human,

spiritual, economic and moral questions equally or more important?

• Is GM food technology properly regulated and tested?

• Do we really need to use GMOs to feed the world? 15 years of GMO crops has seen increased food prices

• Can we not produce and distribute food more equitably?

• What role will the community play in the future debate?

• How will they express their concerns and demand their rights?

Where to from here?• Eat food your grandparents would

recognise: Most GM crops used in industrial farming/ food,

• Demand identification of GM ingredients as per Consumer Protection Act (above 5% must be labelled),

• Look toward alternatives; difficult if cost prohibitive,

• Know your food and its sources,• Slow food is an emerging response to

industrial, GM food.

Where is local GM food? VEGETABLE OILS;

Canola, Cotton, Soy, Corn Oil or Oil labelled as “vegetable oil”. SOYA

Processed foods, Hydrolysed Vegetable Protein Textured Vegetable Protein (TVP), Vegetable Protein Extract, Soy Protein, Lecithin Emulsifier, Lecithin, ‘Emulsifier’, Tofu,

Tamari, Shoyu, Tempeh, Soya Sauce, Soy Fibre.MAIZE;

Samp, Mielie meal, Corn or Maize Starch, Glucose syrup, Starch, Modified Starch, Thickener, Corn/Maize Flour, Corn Flakes,

Cereals, Snack foods. CANOLA

Canola, Canola Oil, Margarine, Butter/Oil spreads (imported) POTATOES

Starch, Potato starch, Potato Flour (only imported)COTTON DERIVATIVES

Cottonseed oil (widely used to fry ‘fast /convenience foods), Cotton Linters (often used to make sausage casings.)

LOCALLY PRODUCED MILK, CHEESE, BUTTER.The use of RBGH or BST, genetically engineered hormones is

banned around the world and used to be widespread in SA.

Some further readingAltieri, M. A. 1995. Agroecology. The Science of Sustainable Agriculture, second edition. Westview Press.

da Silva, J. G., M. E. Del Grossi, C. G da Franca (eds.). 2011. The Fome Zero (Zero Hunger) Program: The Brazilian experience. Ministry of Agrarian Development, Brazil and UN FAO. NEAD Special Series 13 Nucleo de Estudos Agrario e Desenvolvimento Rural (NEAD - Centre for Agrarian Studies and Rural Development).

McIntyre, B. D., H. R. Herren, J. Wakhungu, R. T. Watson (eds.). 2009. Synthesis Report: A Synthesis of the Global and Sub-Global IAASTD Reports. International Assessment of

Agricultural Knowledge, Science and Technology for Development. UNDP, UNFAO, UNEP, UNESCO, World Bank, WHO, GEF, Centre of Resource Economics. Island Press.Rosin, C., P. Stock, H. Campbell (eds.). 2012. Food Systems Failure. The Global Food Crisis and the Future of Agriculture. Earthscan / Routledge.

Kuruganti, K. 2012. Adverse Impacts of Transgenic Crops/ foods: a compilation of scientific references with abstracts. Coalition for a GM Free India. http://indiagminfo.org/?attachment_id=557

The African Centre for Biosafety – local news, campaigns - http://www.acbio.org.za/

Institute for Responsible Technology - http://www.responsibletechnology.org/

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

Pearl S. Buck.

Correspondence to: Glenn Ashton

Ekogaia Consultingekogaia@iafrica.com

021 789 1751083 403 2623

Is this the end? Or the beginning?

Original scientific sketches from Jana Klose, Greg Lampard, UBC Biotechnology Laboratory