One question - what is it that makes us think GMO food is going to be
cheaper? Yields are actually lower - not higher - at least in
soybean, corn, and canola (don't know about the rest). This is what
is called a yield drag, apparently attributable to the metabolic cost
of performing the task (e.g. herbicide or pest resistance) that would
otherwise have come from a sprayer.
Furthermore, only certain genetic backgrounds (within a given crop)
will "receive" or tolerate transgene insertion. Others either reject
the gene entirely or allow it but then silence it so it doesn't
express itself. The more tolerant genetic backgrounds are not always
the higher yielding ones (often not), which also depresses yield.
So, if yield is not higher, and net profit to producers is generally
unchanged (I've heard it argued both ways, but most compelling
evidence is no net gain), why would the food be cheaper? Ann
ACLARK@plant.uoguelph.ca
Dr. E. Ann Clark
Associate Professor
Crop Science
University of Guelph
Guelph, ON N1G 2W1
Phone: 519-824-4120 Ext. 2508
FAX: 519 763-8933
http://www.oac.uoguelph.ca/www/CRSC/faculty/eac.htm
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