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Vegetable medley or meddled-with vegetables?
November 16, 1996
Web posted at: 11:58 p.m. EST (0458 GMT)From Correspondent Jackie Shymanski
LONDON (CNN) -- Splicing and dicing of vegetables and fruits used to take place only in the kitchen. These days, it takes place in science laboratories too.
Agricultural genetic engineering has taken root.
Mother nature used to determine what garden produce was in season. Now science is helping to put strawberries and other produce up for sale year round.
"We might be able to suggest genetic improvements which we can use in new technology to put into the field and meet the needs for food production," said professor Ben Mislin, a genetic scientist.
Genetically altered soybeans top a list of super cereals about to hit the market in Europe by mid-November.
The company Monsanto has introduced the round-up ready soybean. A gene splice makes the bean resistant to the company's popular pesticide. That protects the environment but doesn't change the bean, according to Monsanto.
"This technology has produced a roundup-ready soybean which, for the consumer, is as safe as, as nutritious as the soybean they purchase in their products today," said Ivonne Walker, a Monsanto Spokeswoman.
However, some consumer groups aren't happy with the new produce.
The new bean arrives from American farms mixed in with unaltered produce. There will be no separation, and no labeling so buyers will not be able to know what they are getting.
"I think it's an absolute bottom line fundamental principle that consumers have the right to choose whether or not they eat genetically engineered food," said Julie Sheppard of the Genetic Forum.
Soybeans can be found in up to 60 percent of processed foods. Growers say its impossible to feasibly identify all modified beans. Detractors say profit is being protected, not the consumer.
The only plant modification in one London restaurant will be the old fashioned variety.
"I might try one out of pure curiosity to see if the taste is different, but I certainly wouldn't buy any to use here," said a chef.
Spliced soybeans won't make it onto some menus, but the beans will hit less discerning European dinner tables.
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