GM food gaining more appeal if backed by science, governments

A new study on consumer attitudes to genetically modified foods has some interesting results. See what they are.

Consumers are more accepting of genetically modified crops if the science is well articulated, according to an international study.

The hip pocket and well-­articulated benefits are key factors in public support for genetically modified foods, according to an international study.

Researchers in India, Canada, Kenya and China reviewed 543 articles published in journals from around the world during the past 40 years to map consumer views and preference for GM foods.

These included the British Food Journal, the Journal of Risk Research, Food Policy and Appetite.

The research team, led by Sendhil Ramadas, of the ICAR-Indian Institute of Wheat and Barley Research in Karnal, India, said the world’s population was forecast to reach 11 billion by 2100, but with limited agricultural land available, food provision would become increasingly difficult.

Already, 690 million people globally were undernourished.

“With the finite arable land being exposed to high rates of soil and water degradation, cultivation of our future crops will be increasingly challenging,” Dr Sendhil’s team said.

“Sustainable food production under such circumstances demands agricultural scientists across the globe develop improved cultivars with enhanced productivity using modern tools of plant breeding, production and protection.”

The researchers noted the safety of GM food was subject to debate among scientists, policy makers and consumers.

Their study found consumers’ response to GM crops was influenced by whether governments banned or approved them for cultivation.

“Similarly, the public support increases when the potential benefits of the technology are well articulated, consumption increases with a price discount and people’s trust of the government and belief in science increases with a positive influence by the media,” they said.

Dr Sendhil’s team said public acceptance and proper policies were keys for GM crops to reach the poor.

It recommended bridging the gap between researchers and public opinion on GM food and safety through evidence-based studies.

That included creating awareness on food safety protocols and food labelling.

“Clearly, realisation of GM technology in the agricultural food system needs due diligence and in-depth analysis on associated risks and/or benefits to multiple stakeholders on a case-by-case basis before commercialisation,” Dr Sendhil’s group said.

CropLife Australia chief executive Matthew Cossey said it was important Australian farmers were able to choose innovative, safe and approved technologies such as GM crops.

“This choice allows them to remain globally competitive, meet the requirements of increased food demand and farm sustainably in a changing and challenging climate,” Mr Cossey said.

“Modern farming using GM and gene editing innovations is playing an increasingly crucial role in food, feed and fibre production around the world.

“GM crops have been grown in Australia for 25 years, with all mainland Australian states now having access to this agricultural technology.

“The more these crops are grown and understood, the more community and consumer acceptance there is.”

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