Intro video Biotechnology & farming (On the Menu) D= D=479799

BIOTECHNOLOGY HFA 4UI

BIOENGINEERING The scientific process of altering the genetic make-up of an organism Changes the inherited traits of the original organism (has been happening for 100’s of years through selective breeding, farmers breed the most desirable traits of plants and animals) The problem with this cross breeding is that undesirable traits get passed along too Bioengineering is much more complex; scientists can now isolate the exact gene that controls a desirable trait It is now possible to transfer a gene from one organism to another and even from one species to another

GOALS OF BIOTECHNOLOGY & BIOENGINEERING

1. To increase the quantity and quality of food: Ability to produce more food reduces cost to consumer Pest-resistant and disease-resistant crops Improved quality means less spoilage, lower costs to consumers and the ability to feed more people

2. To enhance the nutritional value of foods: Developing ways to add nutrients (or increase their levels) in grains, fruits and vegetables – i.e. a new strain of tomato has been developed which has more vitamin A.

3. To prevent disease: Scientists are investigating ways to attach disease fighters’ to foods we commonly eat, called edible vaccines – i.e. developing goats’ milk that carries a vaccine against malaria The hope is that these will replace vaccine injections

4. To benefit developing countries: A way for developing countries to have more control over their food supplies, through seeds that can grow and thrive in adverse conditions, and be resistant to pests and disease This increased productivity will help feed more people (some feel biotechnology is the answer to world hunger)

SAFETY & BIOTECHNOLOGY The government of Canada regulates biotechnology through Health Canada and the Canadian Food Inspection Agency (CFIA) There is a stringent process to evaluate products derived from biotechnology, to ensure it carries no health or safety concerns

The safety assessment of genetically modified foods includes: Molecular biological data describing the genetic change Nutritional information about the novel food compared to a non-modified food of the same type Potential for production of new toxins in the food Potential for causing allergic reactions Potential for any unintended or secondary effects Key nutrients and toxicants Major constituents, such as fats, proteins, carbohydrates, and minor constituents, such as minerals and vitamins Microbiological and chemical safety of the food

Currently, over 70 GM foods have been approved for sale, including corn, soybeans and potatoes The guidelines for labeling genetically modified foods in Canada are consistent with the policies for all foods in Canada Currently in Canada, labeling is mandatory if there is a health or safety issue with a food – i.e. if the nutritional value of the food has been changed, or if there is an allergen present in the food, the food must be labeled as such

Benefits of Genetically Modified Foods and Organisms

Crops Enhanced taste and quality Reduced maturation time Increased nutrients, yields, and stress tolerance Improved resistance to disease, pests, and herbicides New products and growing techniques

Animals Increased resistance, productivity, hardiness, and feed efficiency Better yields of meat, eggs, and milk Improved animal health and diagnostic methods

Environment “Friendly” bioherbicides and bioinsectides Conservation of soil, water, and energy Bioprocessing for forestry products Better natural waste management More efficient processing

Society Increased food security for growing populations

Controversies Surrounding Genetically Modified Foods and Organisms

Safety Potential human health impact: allergens, transfer of antibiotic resistance markers, unknown effects Potential environmental impact: unintended transfer of genes through cross-pollination, unknown effects on other organisms (eg. Soil microbes) and loss of flora and fauna biodiversity

Access and Intellectual Property Domination of world food production by a few companies Increasing dependence on industrialized nations by developing countries Biopiracy – foreign exploration of natural resources

Ethics Violation of natural organisms’ intrinsic values Tampering with nature by mixing genes among species Objections to consuming animal genes in plants and vice versa Stress for animals

Labelling Not mandatory in some countries (e.g. United States) Mixing GM crops with non-GM confounds labeling attempts

Society New advances may be skewed to interest of rich countries

Video clip Biotechnology and sweet potatoes ID= ID=350238

Advantages of Genetically Modified (GM) Food Speeds up the process of genetic selection that occurs naturally in nature Benefits the large multi-nationals Food can be more nutritious, more abundant and cheaper to produce By applying biotechnology to farming and food production, the increased productivity and efficiencies will result in more reliable food supplies and more stable costs These foods may someday be developed which can prevent or treat disease, can improve nutrition or improve the safety of foods

A growing contribution to Canadian economy = in terms of creating new business opportunities as well as generating domestic and international sales Can be used to remove toxic properties Many important crop varieties could flourish in areas of the world that currently cannot produce enough food They are resistant to particular plant virus and to pests Cross-breeding gives us new foods

No proof that it is dangerous to our health Some day may solve world hunger Gives longer shelf life for products Products developed to help prevent blindness in developing countries Can manipulate the molecular characteristics Health Canada has not found any evidence of problems More food, higher yield

Disadvantages of GM Foods Long-term effects are not known Tampering with natural process No proof it’s 100% safe Loss of diversity in crops People’s allergic reactions to products Not cheaper than conventional food Doesn’t last longer

Doesn’t taste better Still new, no long-term studies These foods could change the nutritional value by lowering vitamin content, according to some Process of inserting genes in not natural A reaction might occur between two compounds that may be harmless separately, but together could be toxic

New plant varieties may upset balance of nature Effects of these foods on infants or people with disease is unknown A foreign gene may not behave in a new crop the way it did in the original species May have the potential to cause unintended effects on the environment

May become a weed or be invasive to natural habitats May impact biodiversity Don’t know how food will affect us 20 years from now May cause new diseases Chemical build up

Debate