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. . . [F]or the first time in years, the atmosphere seems conducive to a rational discussion about GM food and its potential. That’s a good thing, too, because the industry is busy readying ever more items for the dinner table. . . We might as well understand what’s on the menu.
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Andreas Boecker, an associate professor at the University of Guelph. . . argues that the sooner Canadians realize GMOs are neither a magical cure nor a pox on humanity, the better. “It would be a big mistake to ban a technology for . . . ideological reasons,” he says. “Where the debate has to go to be productive is to look at risk management.” . . . . with GM foods, Boecker says, is each one is unique, meaning “we have to look at every single product case-by-case.”
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. . .GM technologies aren’t going anywhere. Florida orange growers are looking to genetic technology to help them battle citrus greening disease. Bananas, another at-risk monoculture, may also need a GM fix to keep them on supermarket shelves. Others see a bright future for drought-resistant GM crops as farmers around the world grapple with climate change.
Even Chipotle might not be immune. Two years ago the burrito chain warned . . . its . . . guacamole could be at risk if severe weather events, expected to become more frequent as global temperatures warm, caused avocado prices to spike. The Internet went into panic mode. It thus remains to be seen what Chipotle executives find most scary: a future full of “unnatural” GM foods, or one populated by millions of irate customers.
Read full, original post: In defence of genetically modified food
