3. TAMPERING FOR TASTE 3. BIG BUSINESS EATS SMALL FARMERS Foods can be genetically modified to improve flavour and texture peppers – Farmers hooked on biotech crops are at made spicier, corn given enhanced the mercy of companies that own the sweetness. In blind tastings, testers patents on seeds and set the prices. regularly rate GM foods higher than could “terminator technologies” naturally grown alternatives. One, in 2007, prevent growers using last seeds year’s found 60 percent preferred GM tomatoes. to plant new crops, forcing them to Genetic modification can also give food a keep buying from the GMO companies. longer shelf-life meaning consumers get – There is plenty of evidence to counter fresher taste and the environment benefits claims GMO will increase world food from less waste. yields and show non-GMO crops can perform even better. GMO production favours big business over small farmers and encourages the trend toward industrial-scale growing “monoculture” bad for the environment, farmers that’s and consumers. 4. ENHANCED HEALTH 4. NOTHING TASTES BETTER THAN NATURE Biotech can make food healthier, giving lettuce a greater concentration of nutrients, Natural food tastes better and is better reducing starch in potatoes or lowering the for you. We want apples that taste like saturated-fat content of cooking oils. apples, not artificially sweetened super Studies suggest genes introduced into apples. And we want the variety of GMO tomatoes can increase their natural products that come to us from nature. production of antioxidants that might help We also want to feel good about our prevent cancer or heart disease. Improving food: a study last year suggested our the nutritional values of foods can be taste buds and our consciences are particularly significant in boosting diets intertwined. The research found for developing countries. consumers got more pleasure from eating food they believed to be organic or ethically produced. References Bauer, M.W., Allum, N., Miller, S. (2007) What can we learn from 25 years of PUS survey research? Liberating and expanding the agenda. Public Understanding of Science 16, 79-95. Biotechnology Australia. (2003). "Biotechnology Public Awareness Survey Final Report." Biotechnology Australia, (2005) Public Awareness Research 2005 Overview.
3. TAMPERING FOR TASTE Foods can be genetically modified to improve flavour and texture – peppers made spicier, corn given enhanced sweetness. In blind tastings, testers regularly rate GM foods higher than naturally grown alternatives. One, in 2007, found 60 percent preferred GM tomatoes. Genetic modification can also give food a longer shelf-life – meaning consumers get fresher taste and the environment benefits from less waste. 3. BIG BUSINESS EATS SMALL FARMERS Farmers hooked on biotech crops are at the mercy of companies that own the patents on seeds and set the prices. “terminator technologies” could prevent growers using last year’s seeds to plant new crops, forcing them to keep buying from the GMO companies. There is plenty of evidence to counter claims GMO will increase world food yields and show non-GMO crops can perform even better. GMO production favours big business over small farmers and encourages the trend toward industrial-scale “monoculture” growing that’s bad for the environment, farmers and consumers. 4. ENHANCED HEALTH Biotech can make food healthier, giving lettuce a greater concentration of nutrients, reducing starch in potatoes or lowering the saturated-fat content of cooking oils. Studies suggest genes introduced into GMO tomatoes can increase their natural production of antioxidants that might help prevent cancer or heart disease. Improving the nutritional values of foods can be particularly significant in boosting diets for developing countries. 4. NOTHING TASTES BETTER THAN NATURE Natural food tastes better and is better for you. We want apples that taste like apples, not artificially sweetened super apples. And we want the variety of products that come to us from nature. We also want to feel good about our food: a study last year suggested our taste buds and our consciences are intertwined. The research found consumers got more pleasure from eating food they believed to be organic or ethically produced. References Bauer, M.W., Allum, N., Miller, S. (2007) What can we learn from 25 years of PUS survey research? Liberating and expanding the agenda. Public Understanding of Science 16, 79-95. Biotechnology Australia. (2003). "Biotechnology Public Awareness Survey Final Report." Biotechnology Australia, (2005) Public Awareness Research 2005 Overview.
FINAL%20Report%20-%202017%20Community%20Attitudes%20to%20Gene%20Technology%20261017.docx