Genetic Engineering for Food Production – What Is it All About? Available to Purchase

The Report of the Committee on the Ethics of Genetic Modification and Food Use was published in September 1993. The use of genetic engineering for food use has received a lot of media and welfare group attention. Addresses emerging ethical issues which affect many societal groups. Information, education and labelling are key factors in the public′s understanding and acceptance of foods produced by this technology. The recommendations of the report have resulted in the Food Advisory Committee (FAC) proposals for labelling products of gene technology. These will not go far enough to satisfy all those who made submissions to the Committee on Ethics. There is a gap between the public′s perception of science and the evidence presented by the biotechnology researchers. The effectiveness of any decisions on labelling hinges not only on more detailed labelling but on bridging the gap between the conflicting interests of scientists and societal welfare groups, so that consumers can make informed choices based on facts.