RED DEER — Consumer concern about the safety of genetically modified food stems from lack of understanding about plant breeding regardless of type, says an American corn breeder and professor at Cornell University.
Margaret Smith said people have been modifying crops through domestication, selection and cross breeding for about 200 years, and genetic modification is only the newest tool available to achieve it.
She referred to a 2001 U.S. survey in which more than 60 percent of respondents said they had never eaten a traditionally crossbred fruit or vegetable, and more than 64 percent thought they had never eaten a GM fruit or vegetable.
As for GM content, there are few examples of fresh produce on the market today beyond some varieties of sweet corn, although a non-browning apple and potatoes engineered to resist black spot and late blight are pending.
She said 83 percent of the world’s soybeans, 29 percent of maize and 24 percent of canola are GM varieties.
About 60 percent of supermarket foods have ingredients from a GM variety, said Smith, although those ingredients are chemically identical to those that are non-GM.
The safety of GM food has always been a major consumer concern, said Smith, noting that studies to date have produced no credible evidence that existing GM food is harmful.
Smith also said consumers are concerned that the rights to GM crops belong to few.
In the United States, the 96 existing approvals of crops with GM traits are mostly held by Monsanto, Aventis, Syngenta, Dow and DuPont. Various planned mergers, involving Monsanto and Bayer, Syngenta and ChemChina and Dow and Dupont, if approved, would leave four main players in the field, Smith said.
The Western Producer