How misconceptions about genetic engineering is reducing food in poor countries
Here is an excerpt from an excellent opinion piece in Saturday’s NY Times:
In doing so, they have pushed up regulatory costs to the point where the technology is beyond the economic reach of small companies or foundations that might otherwise develop a wider range of healthier crops for the neediest farmers. European restrictions, for instance, make it virtually impossible for scientists at small laboratories there to carry out field tests of engineered seeds.
As it now stands, opposition to genetic engineering has driven the technology further into the hands of a few seed companies that can afford it, further encouraging their monopolistic tendencies while leaving it out of reach for those that want to use it for crops with low (or no) profit margins.
The stakes are too high for us not to make the best use of genetic engineering. If we fail to invest responsibly in agricultural research, if we continue to allow propaganda to trump science, then the potential for global agriculture to be productive, diverse and sustainable will go unfulfilled. And it’s not those of us here in the developed world who will suffer the direct consequences, but rather the poorest and most vulnerable.
Pamela C. Ronald, a professor of plant pathology at the University of California, Davis, is the co-author of “Tomorrow’s Table: Organic Farming, Genetics and the Future of Food.” James E. McWilliams, a history professor at Texas State University at San Marcos, is the author of “Just Food.”
I’ll bet the Chinese govt will support GM foods without the quibbling going on in the Western world. So our cultural bias will make for an advantage for China over the West, again!
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