Thanks again. You ask me if I think GE enzymes should be allowed in organic
ag.?
I have to say I do not like killing of one day old calves, however, it is fully
possible to make normal (non-GE) vegetarian cheese (of excellent quality) so
there is no real need as far as it concerns that aspect. But in organics I am
specifically also interested in the process of making a product and from what I
know in the process of making of these GE bacteria and enzymes a lot of
chemical substances are being used. Often this is hardly being considered but
it might be very interesting to look at that part also. Also, though the
production of these enzymes happens indoors, the waste (bacterial residues) are
being disposed in some cases by dumping them on land (at least in my country).
Now I do not know how the GE cheese enzyme is exactly produced in genetic
terms, but in general I would say that if mutations are being inserted that
could normally (in real life) not happen, than I do not see how to consider it
"organic".
The only options I see for DNA technologies in organic agriculture are
diagnostic ones and those applications in which the flow of DNA is not
corrupted, meaning not changed in ways that in real life could not occur.
regards,
wytze
Loren Muldowney wrote:
> wytze wrowytze wrote:
> >
> > Thank you. Now my question is on what grounds it is asserted that this is
> > safe?
>
> (This is in reference to products of fermentation technology)
>
> Two grounds, at least.
>
> 1. The purified protein is the same molecule as the native protein.
> The general reason for wanting to do this is that it is a less expensive
> way to get a given amount of a specific protein, and it allows much
> easier control over production. I am not convinced that the consumer
> ever sees any benefit of any lower cost, but this does explain why
> producers want to use it-to minimize their costs.
>
> Consider the difficulties of having to purify the enzyme from the
> stomachs of 1-day-old calves. First is that you slaughter a whole bunch
> of newborn calves. Then you have to preserve the tissue so that the
> enzymes do not break down. Then you have to get it to the person who is
> going to be extracting the enzyme, and then they have to use it right
> away and cannot leave it sitting around, whether this is a convenient
> time to purify enzyme or not.
>
> Alternatively, the gene which codes for that protein can be inserted
> into a bacterium and the bacterium grown as a batch culture. The
> bacteria are then producing that calf protein. In such a batch it is
> possible to control the rate of growth and production, the temperature,
> etc. You don't have to arrange for the acquisition of calf stomachs or
> be physically located anywhere near a slaughter facility. You purify
> the enzyme out when your culture has grown to the size batch you like to
> work with. The purified enzyme, once separated from the constituents of
> the batch culture, is the same as the native enzyme separated from the
> rest of the calf tissues.
>
> 2. The living organism, the bacterium of the fermentation culture, is
> kept contained in the laboratory or production facility. Thus the
> potential ecological effects due to the release of a living GMO over
> agricultural land do not need to be considered.
>
> > Even if it would be safe, could it be considered organic?
>
> Some people wanted it to be allowed. Some didn't.
>
> With reference to the specific enzyme used for cheesemaking, many
> vegetarians liked the technology because they could have certain cheeses
> without requiring that any animal product be used. Among my
> acquaintances, about one third of the organic shoppers appear to also be
> vegetarians, so there was significant interest. Also there is interest
> from orthodox Jews because they cannot have an animal-derived enzyme to
> be used in cheesemaking. Now for the first time, vegetarian and kosher
> chesse can actually be made comparable in quality to that made with the
> animal enzyme.
>
> It appears that those producers who wanted the technology to be allowed
> in organic certification didn't think it was worth explaining their
> reasoning or the process to their customers.
>
> The things I am mostly familiar with are not really used in field
> agriculture so much as in processing. No doubt many people here know
> more than I do about specific uses, but they are being very quiet.
>
> Do you think it ought to be allowed? Why or why not?
>
> Loren
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