This is an article from Good about the possibility of including insects in our diet as a form of protein to increase food supplies. It’s an interesting proposition, as there are already several countries where insects are regularly consumed, either as a delicacy or as a staple for particular dishes. Here’s a list of the many edible insects from Girl Meets Bug, though I can’t say I’ve tried many. While this may be a way of addressing hunger issues, it doesn’t directly address many of the political challenges associated with food distribution nor the nutritional requirements for a balanced diet.
The Good article also highlights some other common uses of insects, including cochineal. It should be corrected that cochineal are not beetles, they’re scale insects in the order Hemiptera.
There has been and continues to be a lot of discussion regarding genetically modified organisms (GMOs) or genetic engineering (GE). While there are many things that fall under this category, I’m going to stick to food crops (which is an expansive category in itself).
This is what I’m not interested in.
Although it looks pretty cool, and might entice children who are picky eaters to try something nutritious, I find the blue hue of strawberries completely unnecessary and unnatural. It looks radioactive and reminds me of Teenage Mutant Ninja Turtles. (Speaking of which, who thought it was a good idea to let kids pal around with teenaged mutant turtles who were ninjas and took orders from a sewer rat? That said, I loved that cartoon.)
What intrigues me is the possibility of using genetic engineering to reduce the use of pesticides, reduce environmental impact, and help create a more sustainable agricultural system for the future. The blue strawberry above is an example of one kind of genetically engineering a transgenic crop. An arctic flounder gene coding for an antifreeze protein was introduced to strawberry to help protect the crop against frost. In theory, it seems like a pretty good idea to protect crops. But I’m curious to hear the reasoning for using a fish protein in contrast to a cold-hardy plant from the tundra regions of the world.
Another hot commodity in the Frankenfoods debate is Bt corn. Bacillus thuringiensis is a bacteria currently used in organic agriculture as an insecticide for particular crops. Different strains of Bt are effective against different kinds of pests which means not all pests are susceptible to the insecticide. The bacteria produces proteins which disrupt the gut membrane of insects, causing pests to stop feeding. Currently, Bt has been genetically engineered into certain field crops like corn, soy, and potatoes. Instead of the pest coming into contact naturally with the bacteria, the plant continuously produces the protein toxic to insects. This dramatically reduces the insecticides necessary to control pests, as is the case with Bt corn and the European Corn Borer. But it’s important to keep in mind that all the concerns about insecticide resistance and resistance management still exists for Bt crops.
Photo courtesy of Iowa State Entomology
Genetic engineering is not a cure or a method. It’s merely a tool that might assist with production and the promotion of sustainable agriculture. It is equally important that we proceed with caution and concern for social and cultural values. It’s a complex issue that has no singular answer. And that seems to be my answer for everything.
For more information, Harvest of Fear was a televised report by NOVA and Frontline exploring this issue. The report can be viewed on YouTube by clicking here. The Future of Food was a documentary on the same issue produced by Deborah Koons Garcia.