Genetic modification (GM)
Proponents of genetic modification often state that it the latest in a continuum of biotechnologies developed by humans since the dawn of time - from bread and wine-making to selective breeding. It is true that many of the food crops that we eat bear little resemblance to the wild plants from which they originated. Nevertheless, there are clear differences between genetic engineering and traditional breeding.

In nature genetic diversity is created within certain limits. For example, a rose can be crossed with a different kind of rose but not with a potato. Genetic engineering on the other hand usually involves taking genes from one species and inserting them into another different species in an attempt to transfer a desired trait or character. An example of this would be selecting a gene which expresses antifreeze characteristics from an artic fish (such as a flounder) and splicing it into a potato or strawberry to create frost resistance. It is now possible for plants to be engineered with genes taken from bacteria, viruses, animals, or even humans.

IOFGA is vehemently opposed to this type of technology in food production. We consider it to be unnecessary, unwanted, and unethical. We believe GM technology will compromise our ability as a country to produce safe food. We do not believe that GM foods can co-exist with organic farming and we strongly assert that the adoption of a GM free policy is essential for the island of Ireland.

We have been working with the GM Free Network to make consumers more aware of the dangers associated with GM food and we will continue to lobby the government to make Ireland a GM free zone. To find out more visit GM Free Ireland.