Symposium on genetically treated foods [Archives:2005/827/Business & Economy]

Mahyoub Al-Kamaly
A symposium titled “Genetically Treated Foods” was held in Sana'a on 20-21 March.

The symposium discussed a large number of studies on treated plants, their dangers and the applications of genetic engineering to improving the nutritional value of food.

The studies called on food industrialists to analyze the dangers that may result from the consumption of genetically treated products, and to determine effective monitoring methods.

The working paper presented by the State Authority for Agricultural Research and Guidance, prepared by Dr Abdullah al-Sharaaie, mentioned the effect of genetic modification on the quality and productivity of fruits, vegetables and crops produced locally.

The paper also mentioned that the genetic treatment has various potential benefits, such as the protection of environment, increased nutritional value of food, and resistance to saline and drought.

The paper called the attention to dangers of genetically treated plants, saying those crops are a double-edged sword and there must be a great care in dealing with them because they can harm the health of both animals and humans. The paper broached the side effects, such as migration of genes to other species.
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