Genetically engineered food will become more widespread over the next five years as the number of transgenic crops dramatically expands across Australia, SA politicians were told at a CSIRO Science Briefing today.

Currently Australia comprises less than one per cent of the worldwide total of area sown to genetically engineered crops. But the next 12 months will be critical for the uptake of new crops using gene technology.

"This (genetic engineering) technology is being adopted by farmers at a rate greater than any other technology in the history of agriculture," said Director of the University of Adelaide's Special Research Centre of Basic and Applied Plant Molecular Biology, Professor Peter Langridge.

Speaking at the briefing, Professor Langridge said the majority of future canola, cotton, lupin and pea crops would be genetically engineered so that they were insect or herbicide resistant.

CSIRO's Division of Human Nutrition Principal Research Scientist, Dr Katrine Baghurst, says CSIRO research shows that Australians need more information about how gene technology is used in food.

Dr Baghurst cited a CSIRO survey which showed the majority of consumers believed the benefits of genetically engineered foods outweighed the dangers, with high acceptance if food quality was improved.

"Consumers are willing to try gene modified foods provided they can see some clear benefits," she says.

Dr Geoffrey Annison, Scientific and Technical Director, Australian Food & Grocery Council told the politicians that, with appropriate regulatory framework in place, transgenic food had the potential to improve the nation's health.

He says governments are becoming aware of the great potential and direct benefits to consumers of the introduction of a "second wave" of transgenic foods.

"The first wave has delivered agronomic benefits, with food produced efficiently and with less use of chemicals. The second wave will provide food products enhanced in some way such as their nutrient profile, taste, flavour or change the way they are cooked. For example, food may be produced in such a way as to increase fibre levels or change the fatty acid profile," he said.

The CSIRO Science Briefing, Our food, Transgenic or Traditional - the gene factor in daily diets, is the latest in a series of briefings held by the CSIRO to inform politicians about topical scientific issues and debates.

CSIRO news release
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