Genetically engineered (GE) crops are no different from conventional crops. “ To date, no scientifically valid demonstrations have shown that food safety issues of foods containing GE ingredients are greater than those from conventionally or organically produced foods,” according to a new publication released by the International Service for the Acquisition of Agri-Biotech Applications (ISAAA). ISAAA — based in the Philippines, Kenya and the United States — is a not-for-profit international organization which promotes the benefits of crop biotechnology and shares science-based information and appropriate technology to the public, including farmers and policy makers. The safety of genetically-engineered crops and foods, just as those created by classical breeding and mutation and grown conventionally or organically, needs to be evaluated on a case-by-case basis so that informed decisions can be made about their utility, safety and appropriateness, ISAAA says in a primer, “
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