The term “food security” is used to measure
the access to healthy food supplies available for all people.
Fundamentally, food production and agricultural income are the
main factors involved in providing food security at a personal
level. With an estimated 2 billion people suffering worldwide
from food insecurity (based on varying levels of poverty and
access), food security is fast becoming a major issue around
the globe.
Earlier this year, the European Science Foundation began the
initial stages of action to ensure the self-sustainability of
food production in European countries. Their “Forward Look” implements
current biotechnological advances as well as other ways of ensuring
ongoing food security.
With experts estimating that we will have to double our current
food production in the next 25 years to meet the demands of the
burgeoning population, these measures have arrived not a moment
too soon! According to a study released in 2003, only 17 European
countries have enough access to the amount of healthy fruits,
vegetables, meat, and dairy products required for all residents
to meet their basic needs.
Genetic Diversity
Crop genetic diversity is an important component of maintaining
food security. Throughout history, we have consumed thousands
of different plant species; however we now only cultivate 150
plant species – 12 of which make up approximately 75%
of our food. Farmers using a more diverse range of plant species
can ensure better chances of sustainability. Some crops may
mature at different times, and some varieties may be more susceptible
to certain diseases or climate changes. For example, in 18th
century Ireland, farmers relied upon one variety of potato
which was susceptible to a certain fungus. When the fungus
struck, the resulting famine affected more than 20% of the
population. Farmers can now protect their livelihoods and our
food sources by growing a more diverse range of products. In
a study in China, an 89% increase in yield and a 96% reduction
in plant diseases were found by growing genetically diverse
crops.
In the field of biotechnology, improvements in harvesting and
storage technologies have increased gains from crops by reducing
spoilage and loss. Crop yields have been dramatically improved
through continuing research and development of genetic improvements
on existing crops.
Genetic Modification
Scientists and farmers have been genetically modifying plants
for hundreds of years through plant breeding, cross-fertilization,
and other genetic manipulations to attempt to isolate the most
desirable characteristics. Many apple varieties we eat were
produced through genetic manipulation for certain desirable
traits. The tomato has been cross bred so much over 500 years
that it bears little resemblance to the bitter, small South
American fruit it was derived from.
However, the new methods of genetic modification are much more
precise, and much faster to produce. Scientists use gene slicing
to insert specific characteristic into a plant. Using biotechnology,
researchers have been working to reduce saturated fats in oils,
produce better tasting veggies, producing climate-hardy seeds,
plants with built in pesticides safe for human consumption, and
more. There is also some uncertainty about the long-term effects
of altering plant DNA, although in the United States and other
countries, people have been consuming genetically altered foods
for more than a decade with no adverse effects so far; and up
to 75% of products in US supermarkets contain genetically altered
foods. Some scientists contend, however, that changing the basic
genetics may cause other unforeseen problems; therefore the extent
to which genetically modified foods are used is a source of controversy
in Europe and around the world.
Genetic modification enters our lives subtly. Spelt, a popular
alternative grain, is a genetic modification of white grain,
but with healthier characteristics and are pest resistant. European
Laboratories are already involved in manufacturing potatoes with
high levels of Lysine, an essential amino acid. In England, the
government has allowed BASF Plant Science to grow genetically
modified potatoes on two sites. The potatoes contain a gene from
a wild potato in the Andes which makes them resistant to blight,
a disease that costs farmer £70m a year. Trials will last
several years, and numerous tests will be done on them to ensure
safety before they are ever a viable food crop.
In the future, scientists could give us plants with built-in
vaccines against common diseases, added vitamins, nutrients for
better health, and more. How far technology and farming will
combine is a matter of great speculation and debate over safety
and other issues.
In the meantime, the European Science Foundation's goal is to
develop a decisive plan for ongoing research and development
into existing methods and new biotechnological options to sustain
food security within all European countries. With this, they
can then target political decision makers with information to
help carry through the plans and ideas developed through research.
They also wish to have the research and implementation infrastructure
in place to deal with future challenges as they arise.
The time is right for such a plan; the topic of nutrition is
at high public awareness currently, and countries globally are
looking for new solutions for moving us into the future and beyond!
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