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Genetic Engineering Needs No Labels

Special labelling for genetically engineered food is impractical and probably not necessary, say three scientists who have studied the issue.

Education and the free flow of information are the keys to public acceptance of such food, according to Lincoln University biochemists Drs Jonathan Hickford and Geoffrey Savage and Dr Tony Connor of Crop & Food Research.

They state that although dangers to humans from genetic engineering developments in food technology appear limited, there is an "irrational public concern" which must be overcome if products are to be marketed successfully.

The researchers point out that genetic manipulation of plants, animals and yeasts to improve food production is in fact an ancient process. Farmers have probably always chosen to breed from their best stock and crops each year. Such practices amount to the selection of the best genetic material.

"Modern genetic engineering is in essence no different, although far more sophisticated, particularly in relation to the speed with which beneficial traits can be selected and transferred," the researchers say.

In the US, genetically engineered food will probably enter the market this year. The "Flavr Savr" tomato, which is designed to soften less quickly than normal varieties, will be test marketed there.

In New Zealand, approval has recently been given for a field trial of Sebago potatoes at Lincoln. These have been genetically engineered for resistance to a virus that can cause heavy yield losses in susceptible cultivars, and are the first in a number of potential products of Crop & Food's potato engineering programme.

The researchers note that the source of DNA in food is of no consequence to the digestive tract of animals or humans, and that there is no reason to believe that introduced or foreign DNA that may be present will not be fully digested.

"The producers of genetically engineered foods should remain wary of producing substances that may have new toxicological profiles", they say, however, pointing out that new substances may be produced in genetically engineered organisms.

The scientists feel that existing regulations should be capable of covering the introduction of the new technology, and that specific labelling of genetically engineered foods is unnecessary. The Department of Health has indicated that the phrase "may contain genetically engineered material" is sufficient for most situations.

They suggest that it is important to keep the public informed about all aspects of genetic manipulation of food. This would help people appreciate and understand the processes involved and the advantages to producers and consumers -- such as less waste, fewer pesticides, longer storage life -- and feel comfortable with the products.