Recently, I there have been various reports on the introduction of certain Genetically Modified (GM) crops and seeds into the country. Examples of such include: the release of genetically modified cowpeas to farmers in the country, the release of two transgenic cotton hybrid varieties into the Nigerian seed market, permits granted by the Federal Government for confined field trials on genetically modified maize, rice, cassava, sorghum and cowpea to ascertain ability to resist insect attack.
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All these are in spite of growing opposition by a coalition of Civil Society Organizations (CSOs) against the introduction of Genetically Modified Organisms (GMOs) in the country.
GMOs according to the World Health Organization are organisms; plants, animals or microorganisms in which the genetic material (DNA) has been altered in a way that do not occur naturally by mating and/or natural recombination. Foods produced from or using GM organisms are often referred to as GM foods.
Initially GM seed developers wanted their products to be accepted by producers and have concentrated on innovations that bring direct benefit to farmers. One of the objectives for developing plants based on GM organisms is to improve crop protection. The GM crops currently on the market are mainly aimed at an increased level of crop protection through the introduction of resistance against plant diseases caused by insects or viruses or through increased tolerance towards herbicides.
What are the potential dangers of GMOs? Biotechnology has moved at such a dizzying pace that neither the law nor regulating agencies can keep up with it. Research can scarcely begin to prevent unforeseen consequences from arising. Critics warn of unintended results, ranging from severe economic dislocation for the world’s farmers to environmental destruction and threats to human health.
Researchers warn that there are no long-term, large-scale tests to prove the safety of genetically modified food, highlighting potential dangers to include allergic reaction, increased toxicity, resistance to antibiotics, spread of super weeds, harm to other organisms and demise of safe pesticides.
In view of the various risks and concerns about food, some people today decide to take the time to buy, prepare, and eat more fresh food. For many people in this day and age, it is too expensive, too time-consuming to make sure that they eat only foods that are verifiably safe in every respect.
So to be on the safe side, we should wash, cook thoroughly, keep foods separate, store and chill food properly, be cautious when dining out and throw out questionable food.
Daniel Ighakpe,
danighakpe@gmail.com.
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