By: KJHvM http://www.biofortified.org
The heated battle over using genetic technology in our food systems has continued for over a decade and shows little sign of cooling down. From the early days of herbicide tolerance in corn and soybeans to the fast growing salmon of today, the battle lines are firmly drawn and rarely seem to waiver. On the one hand, concerned consumers in the US, Europe and elsewhere, accuse GM foods of being unnatural and the companies that develop them as business seeking to control the world’s seeds. On the other hand, farmers worldwide have embraced GM foods as an exciting new technology that provides higher yields and allows them to use fewer and safer pesticides to increase the sustainability of their farms.
Well, as we all dig our heels deeper in this battle, a new wave of technological innovations that are set to change the face of the world’s food production systems are quickly ramping-up. The GMOs or transgenics we are familiar with (but that most of us never quite understood at a deep level) involved introducing a genetic trait from one organism into another unrelated one; like it or not, they may be becoming old hat. As science has begun to unravel the intricacies of the genetic code and understand how life works at the molecular level, it may no longer be necessary to put something new into a plant to get a desired end result. The ability to simply tweak what nature already provides in the plant without changing its genetic makeup or adding new traits is a reality. This is the new world of world of cisgenics; simply turning a gene on or off within the plant’s genome or adding a gene from a different cultivar of the same species to elicit traits in that have hitherto been unattainable. In some ways this could be described as the traditional breeding of Mendel on hyper-drive. (more…)