FENCE EATING THE CROPS!-THE GRAIN ALCOHOL "SUBSIDY"

Transferring public money to private pockets is an established game in India and no one is concerned about the ethics or the consequences of such heinous action that is eating into the very vitals of our society. Politicians and bureaucrats of various hues aspire to amass fortunes during their so called "service" through bribes and kick backs under a regime of high corruption. Not to be satisfied with "cuts" from contractors and "commissions" from suppliers, the new game seems to be to declare "subsidies" to be met out of the public exchequer for the benefit of poorer sections of the society under different schemes by state and central governments from time to time. It is an established fact that only a fraction of such earmarked funds reach the ultimate beneficiaries. Of course providing subsidies is not confined to India only as many countries adopt this route to support agricultural and export activities and protect their citizens. Even the WTO regime, now in place has not been able to stop the subsidy practices by its members.

Subsidy is not a bad word by itself but the purpose and beneficiaries of such financial largess must be very clear and the mechanism to award such economic benefits must be transparent. For example providing export subsidy to face competition in the international market cannot be questioned as long as other countries are doing the same blatantly. It is known that the US, Japan and EU countries subsidize their farmers heavily to the extent of almost a trillion dollars, presumably to prevent bankruptcy amongst them who, though less in number, raise all the food necessary for the entire population. 2% of American population engaged in farming provide food to remaining 98% and imagine the consequences of collapse of the farming system on the food security of that country. It is true that the subsidy amounts go to some of the richest farming families in the world but it just cannot be helped.

The subsidy thrust in India took another ugly turn when the Maharashtra State Government quietly put in place an obnoxious scheme to grant financial aid to some of the distilleries there which could switch over from molasses to food grains. It is one of the most devious plans to siphon off the public funds in the name of development and interestingly majority of the distilleries identified belonged to politicians and their supporters. If this is not a blatant favoritism and citizen-unfriendly measure what else it is? It does not bother the government that the country is in the throes of a crisis of gigantic proportion with shortages of foods all around and sky rocketing prices due to inflation and any diversion of food grains can vitiate the situation further. Alcohol industry is one of the few in the manufacturing sector which is rolling in money and why it needs cash infusion at the expense of the poor citizens is begging the question.

Though the present CEO of the state government was responsible for initiating this policy during his previous incarnation, some credit is due to him for scrapping the scheme mid-way heeding to all round criticism about the logic of this strange strategy. Probably the judiciary deserves major credit for injecting some sense in the government when the Bombay High Court sarcastically posed the question 'whether alcohol is an essential commodity' on a petition filed by activists about the logic of the scheme. Consequently the government stayed subsidy to some of the existing units that were granted huge amounts earlier, almost two years ago and assured that no further licenses would be given to new grain-based alcohol distilleries in future. The amount involved is not too small to be ignored as about Rs 1000 crore was set aside for distribution to 21 distilleries, each getting Rs 35 crore to 50 crore under this dubious scheme. Is it not a paradox that when the whole world is moving towards a regime that would preclude use of edible plant foods for bio fuel production, in India the opposite is being encouraged. If there were no an independent judiciary, it would have been a field day for those supposed to guard the interests of the citizens, to divert public funds for personal benefits under one pretext or the other, a case of "the fence eating the crop"!

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE UBIQUITOUS KITCHEN "AIDS"-SPARE A THOUGHT!

In less than 50 years kitchens in India have undergone a revolution and many functions earlier done manually are being carried out with the help of so called gadgets. Imagine how the older generation house wives were toiling in the kitchen with stone made mortar and pestles for grinding, wood fired hearths for cooking and manual cleaning of utensils and dining plates. While LPG stoves have established their omnipotent presence in almost all urban house holds, its influence is spreading fast to many rural areas, especially those near the urban centers.Most impact making step in modernization involved mechanization of grinding operation with designs that simulated manual grinding, followed by table top grinders with more compact design and efficiency. The idea is to ensure the quality of batter made remains almost similar to authentic manually ground counterparts.

Advent of electric mixers or blenders complimented the role of wet grinders to the extent that they are of smaller capacity suitable for daily use without the inevitable task of elaborate and arduous cleaning involved after the use of the latter after every use. But the batter or ground materials made with a blender were invariably considered of inferior quality because of its tearing action compared to the crushing action in wet grinders. Food processor is synonymous to an electric motor-driven appliance but manual devices are also there. A food processor works in a similar pattern to that of a blender but have the extra advantage of interchangeable blades and disks instead of a fixed blade. The bowls in a food processor are wider, shorter and more appropriately shaped for solid and semi solid foods. In blender you may have to use liquid but in a food processor there is no need to use any liquid.

Waring Blender and Osterizer, the reputed global brands, were once upon a time synonymous with mixing but to day there are innumerable manufacturers of mixers or mixies as they are commonly called. Many of them are copies of western models though they are supposed to process Indian foods with characteristics totally different. One of the most noticeable features in Indian made mixies is the relatively low power motors used which are not sturdily built but serve the purpose of a typical Indian kitchen. Like all machines made in India, the quality of materials like steel, rubber, plastic parts etc used for making mixies and the finish of the final product need considerable improvement. As there is not much of R & D being done, new models being put out have only marginal improvements. Probably the manufacturers of kitchen appliances must form a cooperative organization to carry out research on design and fabrication and such R & D set up can be on a PPP model with fund sharing by GOI.

What applies to mixies is true with regard to other appliances like gas stove and the accessories, pressure cookers, cooking utensils, toasters, baking ovens, microwave ovens, etc. Durability, convenience of use, energy economy, ease of cleaning, user safety, etc should be the guiding parameters in designing and fabrication of these appliances. Is it not a paradox that the house wives to day do not have any means to monitor the gas level in an LPG cylinder where as we are aspiring to send man to the moon? With limited time available to the nucleus families of to day for cooking, it is the bounden duty of this nation to make their lives less arduous and more meaningful by evolving diverse kitchen appliances, suitable for Indian foods, that require less time and physical stress.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

ACRYLAMIDE "SCARE"-THE NEW "MONEY SPINNER"!

The Acrylamide "scare" that originated in April 2002 in Sweden by the accidental discovery of the presence of this artifact in some starchy foods processed at high temperatures has assumed hysterical dimension with thousands of reports highlighting its dangerous implication in many human disorders. There are more than 1.5 lakh reports from many countries since 2002 dealing with one or the other aspect of Acrylamide in foods. The WHO and the FAO, as well as health authorities in Europe, the US, Canada etc have come out with safety limits for consumption by human beings. Considering that incidences of cancers in nervous system, oral cavity, peritoneum, thyroid gland, mammary glands and uterus were reported in more than 10% of experimental rats when administered very high doses of Acrylamide, safety experts are invariably cautious in making any recommendation for a safe level of consumption. Currently a daily intake of 1 micro gram per kg body weight is considered safe. Most of the processed foods contain comparatively lower levels of Acrylamide with serving size providing much less than the limit suggested.

Chemically Acrylamide is 2-Propanamide, formed during chemical reaction between fructose, glucose and some reducing sugars with amino acids the most reactive being Asparagine at temperatures beyond 120C. Foods cooked at high temperatures as encountered during roasting, frying, baking etc tend to contain significant levels of Acrylamide, its concentration directly related to the temperature and time of exposure. The fact that it is not stable in acidic or alkaline conditions does allow the GI tract to reduce the impact of its consumption, seems to have been over looked by those crying hoarse about the dangers from Acrylamide. Also under ambient conditions Acrylamide decomposes to Ammonia. According to available data base most affected commercial food products are Potato Chips and French Fries, universally liked by young age consumers including school going children.

Now that a "problem" has been "identified" it is logical that palliative measures are developed to over come the "risks" associated with Acrylamide. The historical fact that potato chips were being consumed for at least during the last 100 years and no "cause and effect" relationship has been established while consuming this product, cannot be brushed away easily and therefore how far this problem is serious must be assessed thoroughly before pronouncing a scientific judgment. The Biotech industry, lately becoming a focus of consumer apprehension because of its role in developing the controversial GM goods, has now jumped into Acrylamide bogey by coming out with bioactive preparations like "Acrylaway", "Preventase" etc based on microbial Asparaginase enzyme derived from molds like A. oryzae, A. niger etc. This enzyme transforms the amino acid Asparagine into a non-reactive entity disabling the Maillard reaction potential very significantly. Use of these enzyme preparations requires the industry to modify the potato chips making process to include a partial frying and steeping steps before the final frying which according to the manufacturers would reduce Acrylamide concentration to the extent of 60-85%. Mandatory approvals have been given for use of Asparaginase enzyme preparations under GRAS category in many countries like the US, some European countries, New Zealand, Australia and China.

It is an irony that "consumer scare" becomes the driving force for spawning a new industry that is supposed to overcome the danger perception amongst the consumers and the policy makers. There are simple ways of handling this perceived problem and consumers can always avoid Acrylamide development in products like potato chips by observing certain precautions like use of potatoes stored at temperatures above 8C, maintaining frying temperatures between 145 and 170C, avoiding prolonged cooking, preferring "golden" tint to dark brown color in the final product and consuming lesser quantities of dark colored fried products as much as possible. Snack industry must increasingly switch over to vacuum frying from the current open frying systems to prevent high temperatures in the frier and consequent generation of Acrylamide in high concentrations in the fried products.

V.H.POTTY

http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

WHY NOT A "LOW" SALT PICKLE?

Hardly a day passes without hearing about the "Salt Reduction Campaigns" being undertaken in different countries, the noble intention behind such moves being protecting their population from the ill-effects of high salt content in foods on their health. True, sodium is one of the critical nutrient minerals, essential for many biological functions in human beings and its health protecting role is well established. The delicate solute balance in body fluids influence many body functions and maintaining this balance depends on the diet and the life style followed by a person. Of course genetics also can play a role in sodium balance and thanks to modern day medicines such handicaps can be overcome. In contrast excessive sodium intake through unsound diets can be dangerous, the expressed syndrome being high blood pressure or hyper tension and many other health afflictions.

Pickle is considered an essential food adjunct in many parts of India and they are invariably made from salt stocks of raw fruits or vegetables prepared during the season. Naturally such salt stocks can contain high amounts of salt though during pickle making its concentration is diluted to some extent but it is still considered too high for regular consumption. Daily pickle consumption can vary between 5 gm to 25 gm per person depending on the eating habits of people and daily consumption of salt from pickle alone can be as high as 1-4 gm per day equivalent to 300 mg to 1300 mg of sodium. what about other foods like savories, breakfast foods, curry preparations, papads, soups, salads etc all of them adding on to the daily salt consumption very significantly. In the UK, Australia and the US, recommended daily intake levels of salt are between 4 gm and 7 gm. Many nutrition experts feel that an intake of 500 mg of sodium equivalent to 1.4 gm of salt would be adequate to maintain electrolyte balance in the body. Of course healthy human kidneys generally ensure electrolyte-water balance by regulating the fluid intake and out put up to a limit.

Knowing well that hypernatremia situation can raise the risk of developing osteoporosis, ulcers, gastric cancer etc it is advisable to restrict the salt intake as much as possible. One sure way is to restrict consumption of high salt products like pickles, snacks and savories both home made as well as from processed food industry. In India the two products that contain extremely high salt levels are pickles and papads. Having used to the consumption of these two items of almost every day consumption, it is necessary to moderate the salt content rather than banning them due to fear of damages from salt. Salt as a preservative was being used for centuries before the advent of modern preservation technologies and probably did not get the focus it deserved from food scientists because of its low technology status, the major production of salt preserved products being confined to cottage scale sector. The situation has now changed with organized sector getting into pickles in a big way and any alternate technology developed to reduce salt in this product will have better chance of adoption. As for papads the precise role of salt in its quality is still not clear though some studies indicate it has more to do with lateral expansion during frying than as a preservative.

If one can take a leaf out of Japanese pickle Umeboshi which is a salt preserved product made from the plum like fruit Ume and used as an adjunct with rice, it should be possible to make low salt pickles in India also by maneuvering the acid-salt proportion in the recipes. Umeboshi is a dry pickle and therefore the water activity must be very low making it safe from any microbial contamination. Indian pickles can be made into dry concentrated versions which can be reconstituted adding water at the time of consumption and once the role of salt as a preservative is made subservient to low moisture content for preservation, the end product made by the consumer will carry much less salt than a normal commercially marketed RTE pickle. Also possible would be concentrated pickle containing spices 2-3 times more than the normal pickle and diluting further at the consumer end as when it is to be consumed. There can be many other technological options and Indian food scientists owe to the consumer to come out with a modified technology of pickle making that will cut down sodium intake very significantly. .

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

INTERNATIONAL FOOD TRADE- INEQUITIES AND DISPARITIES

Every country has a legitimate right to protect its citizens from sub-standard and unsafe foods originating from external sources and necessary surveillance regime is supposed to pre-empt such imports. Unscrupulous elements amongst the trading community may indulge in imports of foods that do not conform to the technical standards that are prevalent in the country. Since global trade involves extensive transportation from the exporting country to the importing destinations, sufficient precaution is called for before the consignments are shipped. According to an estimate consumers in some of the western countries have to depend on many food products which travel on an average more than 2000-2500 km before reaching the ultimate sales point. International Standards Organization, WTO, WHO, FAO etc are in the field to evolve globally acceptable standards for inter country trading and many countries do adopt such bench marks while striking export deals. There are also bilateral agreements between two countries or regional groups that set the standards for trade amongst them.

Most developing countries export their agricultural commodities with practically no value addition to developed nations which do not produce adequate foods for domestic consumption. In contrast high value added materials and industrial products find their way in the reverse direction. Countries like China, India, Brazil and South Africa have a fairly well established safety monitoring regime and products originating from these countries can be expected to be reliable and safe for consumption. Of course some times, there could be black sheep amidst the trading community who might default on quality and safety but the entire country should not be viewed as undependable and unreliable.

USA, the sole super power that exists to day, seems to be under the delusion that it is the only country concerned about safety of foods and quality of most of the foods imported into the country is not reliable. Probably some one has to remind this super power that its safety surveillance agency, the FDA, does not enjoy a reputation that can be considered flattering because of its failure to safeguard American foods in the domestic market. There have been frequent recall of pathogen tainted tomatoes, jalapeno, spinach, peanuts, beef products from the market and this is nothing but a failure of its vested responsibility. How it can improve the safety of foods contracted for import by the American buyers, is at best a "symbolism" or "tokenism" to impress its consumers. Frequent rejections of imports from developing countries at various ports of entry on flimsy grounds, as determined by the same FDA, cause severe economic hardship to many exporters though there could be some instances of deliberate fraud.

Against such a background it is ridiculous for this agency to take a high moral ground and claim that it "plans to work collaboratively with international governments and regulators to harmonize regulatory standards, establish new guidelines for food safety, and improve product handling safety protocols". According to a recent report FDA has set up its facilities, manned by Americans, in 10 countries including China, India, Chile, Costa Rica, Mexico, and several European countries. It is not clear whether the national regulatory agencies in these countries have surrendered their responsibility of monitoring food safety to the FDA. It is claimed that its purported presence is just "to provide an additional point of control for helping these local agencies meet U.S. safety standards and avoid food contamination and other problems". Because of numerous food contamination outbreaks within their own country the American regulators seem to be thinking that establishing permanent international offices in other countries would "improve their ability to operate effectively", whatever that means..
By opening its offices in foreign countries, staffed with arm-chair bureaucrats, FDA cannot accomplish any thing, let alone control the quality of foods made in the countries concerned. Trade must be based on mutual trust and not by bullying the countries which survive on their exports. Imagine the chaos that will ensue if all importing countries start setting up their offices in the sourcing countries to protect their citizens from imaginary dangers!

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

SQUARE PEGS IN ROUND HOLES!-A NATIONAL CALAMITY

It is well known that India is one of the few countries in the world that does not respect the skills, knowledge base and capabilities of its scientists. Probably the administrative specialists system, inherited from the erstwhile British masters, still an omnipotent force in every area of concern to the common man, is responsible for sidelining the technical cadres even in area of scientific endeavors, requiring specialized knowledge and experience. It might be true that the members of the administrative cadre have superior skills when it comes to running various activities requiring organizational and management skill but how they can fit into an environment that needs scientific knowledge and experience. Imagine what would have happened if Space Research Organization or Atomic Energy Commission or Council of Scientific Research, Agricultural Research Council or Dept of Biotechnology is headed by an administrator with no basic or practical qualification. Probably the country would not have possessed the nuclear bombs or missiles and rockets that launch satellites or the industrial development or the green revolution achieved by the nation.

Look at the recent fiasco involving the UN Intergovernmental panel on Climate Change (IPCC), chaired by no less a person than one of the Nobel Laurates from India who also heads the Tata Institute of Energy Research in the country. The Panel with great fanfare claimed that most of the Himalayan glaciers would vanish by the year 2035 to dramatize the impact of green house gas emissions on the planet in not too distant a future. Apparently the IPCC deliberately or mistakenly changed the date from 2350, as originally reported by a Russian hydrographer earlier. That limited real time data exist on glacier melting in Himalayas based on studies with 20 glaciers out of 9500 glaciers that exist in Himalayas is a known fact. Such a claim led to demands from countries like the US on India to eliminate millions of wood fired stoves used by the rural population to prevent the sooth drifting to Himalayas and melting the glaciers! Why such a thing happens too frequently? The most plausible reason is that India has a history of deputing its bureaucrats with limited knowledge to international bodies to represent the country in such highly technical bodies and meetings. Deputing an under secretary of GOI for a meeting of Codex Commission dealing with food safety, is nothing but a farce perpetrated on the country which happens too frequently in this country. What about the much touted Food Standards and Safety Agency of GOI? It is unfortunate that GOI could not find a decent qualified technical person to head this important body and in stead pick up a retired administrator for the task.

Read the recent report recently carried by many news papers concerning the constitution of an "expert panel" by the National Planning Commission (NPC), vested with responsibility of evolving a strategy for transforming the country to a low carbon economy. Guess who are the "expert" members of this group. The convener is an administrator from Haryana cadre who is supposed to set the agenda, coordinate the meetings and consolidate the final strategy report. The qualification of the members of this 29-member committee does not inspire any confidence that any thing constructive will come out of this "circus" orchestrated spending enormous amount from the exchequer. The commitment by the GOI to reduce carbon emission by 25-40 % within a decade at the Copenhagen climate summit, though not mandatory, needs to be honored to protect the country's credibility as an ethical nation.

Scientific community in the country has also not covered itself with glory through its attitudes, behavior and past track record. There is supposed to be a Scientific Advisory Council of GOI mandated to advice the government on all matters concerning science in the country. No one is aware of its past track record in terms of accomplishments during the last few years, except being an ornamental body décorating PMO set up at Delhi. It looks like scientist administrators, moving over to Delhi, leaving their original moorings and environment, are worse than the administrators in promoting science in the country, most of them indulging in self glorification and enjoying power and perks that come with the position they manage to get through efforts other than technical or scientific.

Prime Minister of the country was lamenting during his address at the recent science Congress meeting at Thiruvananthapuram that the present system of recognition and remuneration to the scientists are not sufficient to motivate them for innovation but scientists themselves know that they cannot hope for a better deal from the government, especially after the massive pay hike implemented last year. There are still plenty of good working scientists in the country who need to be motivated by dynamic leaders with high quality accomplishments and self less dedication and commitment besides freeing them from the inflexible bureaucratic procedures with which they have been saddled. It is time Indian science become quality conscious and not obsessed with quantity or numbers.

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com

THE GREAT "CENTRAL" CIRCUS-Bt BRINJAL ACROBATICS!

The so called "Public Hearings" orchestrate by the Central Government (GOI) in India resembles a Circus Ring of yesteryear because of the predictability of the performance that is being offered. Genetic Engineering Approval Committee GEAC), over ruling stiff objections from within, recommended commercialization of Bt Brinjal, a GM crop with hardly any evidence about its safety for human consumption or to the environment and ignoring the adverse impact it will have on the vast majority of poor Indian farmers. In spite of the fact that the Minister for Environment is in possession of at least two damning reports against Bt Brinjal from international experts to whom the issue was referred by GOI itself, the precise intention behind these "public meetings" is obvious, that is, to accord approval under the pretext that "public has been consulted". On top of this the Agriculture Minister chips in saying that GOI would go by the recommendations of the "experts".

Our survival on this planet depends on adequate natural food and water, cleaner environment and a satisfied farmer. The threat to our living a normal life comes from mindless tinkering of the above natural systems under some or the other excuse. Latest to arrive on the scene is genetic modification of our traditional crops like staple food grains, oil seeds, fruits, vegetables and others by business interests with insatiable profit on their agenda. Obviously their justification is to increase food production to meet increasing demand by a growing global population. Why, one may ask, are a vast number of concerned people including worried scientists, who can discern the dangers of genetically modified foods (GM) to the citizens, environment and the farmer, are raising their voice against the present government policy of supporting such risky activities.
 
Well documented scientific studies have clearly brought out the grave consequences to the health of the consumers in the long run by directly consuming GM food crops. GM corn, soybean and others already being grown in countries like the United States are not directly consumed but processed into products that do not contain the dangerous ingredients created by genetic modification. Bt Brinjal, about to be cleared in India has significant levels of toxins present that will be ingested by the consumer which will have dangerous impact on intestine and other functions in human body.  International protocols have not been gone through by the developers of Bt Brinjal while assessing the safety of this GM crop and the recommendation of the Genetic Engineering Clearance Committee is premature and hasty. Supreme Court in India is still considering this issue and no clear verdict has come so far. If the government clears Bt Brinjal to day, soon to follow will be others, more than 40 in number, being readied for introduction in India through similar perfunctory assessment, putting the citizens in great jeopardy through cumulative poisoning. Government seems to be usurping the fundamental right of a citizen to know whether he is eating GM Brinjal by not putting in place a fool proof system of identifying such crops in the market.

The GM crops can contaminate normal crops when cultivated nearby, causing irrevocable damage to our 5000 years old cultivation and germplasm. What consequences such reckless action can have on the environment of the country cannot be predicted. Already there are studies indicating proliferation of many pests in the agricultural areas where GM crops are planted which can cause massive damage to other crops in the area through these pests. Many GM crops also need new and powerful weedicides to prevent crop damage, contaminating the environment including water bodies and the whole food chain with residues of dangerous weedicides with terrible consequence to all forms of life. Environmental dangers from GM sugar beets cultivated even in the US are still being debated legally in the supreme court of California.

Where ever GM crops are being cultivated, the farms are of big size, mechanized agriculture is in vogue and farmers are invariably rich to be in a position to thrive due to extensive government subsidy system. In India most farmers are impoverished with a couple of acres of land holdings with hardly any resources to invest on infrastructure and other high cost inputs. A significant percentage depends on rain for their survival and even a marginal drop in precipitation or unseasonal rains can affect the farm income driving them to suicide. With their own seed generation the agriculturists reduce the cost of cultivation but seeds for GM crops are not amenable to regeneration on successive generations making the farmer perpetually at the mercy of the seed supplier who can manipulate the astronomical price already being charged for the seeds further. Inputs like water, weedicides, pesticides to keep away new pests and unanticipated crop failure, cannot be borne by the Indian farmer, most of them considered marginal farmers. The seed supplier never accepts the responsibility for crop failure leaving the farmer high and dry, hiding under legal garbs and fighting the mighty seed supplier is beyond the resources of even a big farmer, let alone the vast majority of marginal farmers. 70% of the population that generates food for the country, if affected by such distortions, the consequences is not only for themselves but also to the entire population depending on the food supplies from rural areas.

Most GM foods pose several risks of unknown dimension as only one ill-designed human study has been reported in 2004 using 7 people and the conclusion of this study supports the vulnerability of intestinal microorganisms to pick up the external genes from the GM foods ingested. All other claims regarding safety are based on animal studies which cannot be accepted by any honest scientist. What type of health problems that can pose due to long term consumption of GM foods depend on the technique used and the source and type of gene introduced in the food. It can have direct adverse health effect, tendency to cause allergies, generate specific components with toxic effect, unpredictable adverse consequences due to inherent instability of the external gene introduced, reduced nutrition value with respect to some nutrients or pose unintended adverse effects of unknown nature. There are well documented studies linking genetically engineered foods to (1) cancer (milk fed GM hormones), (2) damage to kidney and heart in some cases, (3) damage to intestinal linings (GM potato) (4) severe allergies from proteins from the external genes introduced which are new to humans (GM soybean), (5) reduction of nutrients and phytochemicals useful for maintaining good health (GM Soya) and (6) antibiotic resistance by consumption of some of the GM foods exposing the consumers to dangers posed by pathogenic bacteria like Salmonella, E.coli, Campylobacter and Enterocococcus, many of them capable of causing life threatening health disorders. Another serious concern to food scientists is the unacceptable levels of residues of more dangerous herbicides, necessarily to be used by the GM crop farmers which can contaminate other crops through soil, air and water. Many food raw materials may become unfit for consumption or processing if the levels of chemical herbicides are high.  Bt Brinjal MUST undergo multi generation safety studies with human subjects before it can be considered for commercialization.

GM crops are not developed for charity by the private seed companies unlike the developments under the Green Revolution regime in sixties and seventies where it was the government funded research done for the benefit of the farmers and promoted through government agencies with no profit motive. If GM is an accepted route for increasing food production, WHICH AT PRESENT IT IS NOT, research must be indigenous to evolve suitable variants of crops considered crucial to the country, with high productivity potential and safety, proven as per standard protocols by the government controlled institutions with a guarantee to safeguard germplasm of cultivated, wild and medicinal species and not endanger the balance of the living soil system. This confirmation must be upheld by representatives from the farming
and scientific community and not from vested commercial interests.

 

V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com