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Biodiversity and Genetic Engineering

By Giannangelo Farms Southwest

Genetic Engineering

Genetic engineering is a process of artificially modifying plant or animal cells by cutting and splicing DNA from one cell into another for the purpose of transferring desirable qualities that will make a crop resistant to herbicides, insects, or to enhance food value. When genetic engineers insert a new gene into any organism, there are “position effects”. These effects can lead to unpredictable changes in patterns of gene expressions and genetic functions. The protein product of the inserted gene may carry out unexpected reactions, producing potentially toxic products.

Living organisms are highly complex, and genetic engineers cannot predict all the effects of introducing these new genes. Problems may develop from this process: new toxins and allergens, loss of bio-diversity in seed and crops, or damaging health effects from manipulated food crops. When new genetic information is introduced into plants, bacteria, insects, or animals, it can then be passed into related organisms through naturally occurring processes such as cross-pollination.

It is estimated that 70% of the current genetically modified (GM) harvest is made up of herbicide-resistant crops (HRCs) designed to tolerate high levels of exposure to broad-spectrum herbicides, enabling farmers to spray only one heavy dosage per year, but still this does not break the overall cycle of dependence upon chemical applications.

Genetically modified foods in U.S. markets include tomatoes, squash, yeast, corn, potatoes, canola and soybeans (which are used in 60 % of all processed foods, such as bread, pasta, candies, ice cream, pies, biscuits, margarine, meat products and vegetarian meat and cheese substitutes). Genetically engineered foods not tested nor labeled as genetically altered could jeopardize our health. This process has already created some herbicide-resistant "super weeds" causing many farmers to have to spray even greater quantities of herbicides on their GM crops because the weed species have become even harder to control.

Cross-species transfers between fish and tomatoes, or other unrelated species that would not have happened in nature may create new toxins, diseases, and weaknesses that can spread across species barriers. This new combination of host genes and introduced genes have unpredictable effects. These artificially induced characteristics can be passed on to subsequent generations and other related organisms. Transferring animal genes into plants also raises important ethical issues for vegetarians and religious groups.

Another form of genetic engineering is used to create "Bt crops" by inserting a genetically modified gene into a plant gene from a soil organism called Bacillus Thuringiensis (a pest-specific powder used, only when it is needed, by organic farmers and gardeners). This inserted gene causes the plant to produce a substance that makes it toxic to certain insects (creating a built in pesticide) and in theory there shouldn’t be any need for chemical sprays. However, insects exposed to these transgenic crops over sustained periods of time may develop immunity to BT, and even harsher pesticides will be needed to control the problem.

A more cosmic concern is raised by Harvard biologist E.O. Wilson in his book called “The Diversity of Life”. He estimates that we've only identified and named about 10 percent of the species that inhabit the earth. Knowing so little about our world, why are we in such a hurry to alter it? Genetic engineering companies are carrying out a potentially dangerous global experiment by introducing large numbers of genetically engineered foods into agriculture and food supplies which may have unanticipated and harmful side effects leading to national and/or global food shortages.

More than 50% of the crops developed by biotech companies have been engineered to be resistant to herbicides. This could promote a rapid appearance of resistant insects, destroy the beneficial insects, or alter soil organisms and ecosystems. In addition, the pesticide produced by the plant may be harmful to the health of consumers.

There is no way of knowing the overall, long-term effects of genetically engineered foods on the health of those who eat them. Since most genetically modified foods are not being labeled, manufacturers have already introduced genetically modified ingredients into many of our foods. Labeling should be required for any food that contains a genetically engineered ingredient, or has been produced using GM organisms or enzymes. This would help scientists trace the source of health problems arising from eating these foods. Food scares and epidemics are increasingly commonplace, and in response, the demand for organic food is skyrocketing.

Greenpeace has launched a new version of their popular Shopper's Guide, which is an online resource to help you find out whether the food in your shopping basket is GM free. Hundreds of products are listed at: Shopper’s Guide to GM Foods

The Importance of Biodiversity

The importance of biodiversity includes socio-cultural, economic, and environmental elements. Genetic biodiversity provides not only healthy crops, it also allows for new plant and seed varieties, maintains soil fertility and its micro-organisms, and makes soil and water conservation a priority.

Agricultural diversity maintains our bio-diverse plants, seeds, animal food sources, croplands, pastures, rangelands and the microbial and fungal sources necessary for healthy soil.

Another growing objection to genetic engineering is that we don't need to figure out how to grow more food. According to the Institute for Food Development Policy, nearly one third of the world's land area is used for food production and we already grow more than enough to feed everyone.

If the vitality, biodiversity, and health of our soil and crops can be improved, plants would be naturally resistant to pests and disease. We need to educate our farmers about the benefits of bio-diversity, soil sustainability, plant and animal health, natural pesticides, composting, and companion planting.

It has been estimated that only 1% of pesticides applied to crops reach the insects they are designed to kill; the other 99% pollutes the air, soil, food, water, kills wildlife, and depletes the soil’s vitality. In the past it has been acceptable for farmers and gardeners to buy and spread chemicals and pesticides over their crops instead of understanding the mechanisms of sustainable organic growing methods, and the importance of biodiversity.

Hopefully, as consumers demand more organic foods and growing methods, governments, agribusinesses, giant chemical companies, farmers, and home gardeners will be motivated to eliminate the use of genetically altered seeds and plants, carcinogenic pesticides, herbicides, and fungicides.

Maybe this will grow to include the livestock and fisheries industries currently using antibiotics, chemical food additives, growth regulators, and hormones.

"When the planes still swoop down and aerial spray a field in order
to kill a predator insect with pesticides, we are in the Dark Ages of commerce. Maybe one thousandth of this aerial insecticide actually prevents the infestation. The balance goes to the leaves, into the soil, into the water, into all forms of wildlife, into our selves. What is good for the balance sheet is wasteful of resources and harmful to life.”

- Paul Hawkin from The Ecology of Commerce

“Man is a part of nature, and his war against nature is inevitably a war against himself.”

- Rachel Carson

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Frank and Vicky Giannangelo from Giannangelo Farms Southwest are located in northwestern New Mexico. They garden and farm organically and supply produce to farmers markets in an area presenting many challenges: altitude, erratic spring weather, a short growing season, and a 7,300 ft. high desert environment. To learn more about Giannangelo Farms Southwest, visit their web site at:

http://www.avant-gardening.com

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