5 Adam St, PO Box 17-273, Greenlane, Auckland, New Zealand
Tel: 9-522 1043 Fax: 9-524 6003
25 February 1997
MEDIA RELEASE
Genetically engineered soybeans will increase herbicide residues in food by up to 200 times
Auckland, 25 February 1997
The US-based manufacturers of a genetically engineered soybean have
applied to the Australia New Zealand Food Authority
(ANZFA) for a two hundred fold increase
in Roundup residues in Soybeans. The application
calls for allowable residues in dry soybeans to rise from 0.1mg/Kg
to 20mg/Kg.
The dramatic increase in residues results from the Roundup Ready Soybean, a genetically engineered soybean produced by Monsanto, which is resistant to Monsanto's own brand of herbicide - Roundup.
Last year, Monsanto promised the New Zealand public on Morning Report that such genetically engineered crops would result in reduced use of herbicides. This year the truth is coming out. The New York Times reports that soybean farmers in the USA are dowsing their crops liberally with Roundup. Monsanto is reported as very pleased by the increased sales of Roundup. However, consumers should not be pleased, since soybeans now contain dramatically elevated residues of the herbicide. Soybeans are used in up to 60% of processed foods such as baby foods, chocolate, bread, pasta, sauces, ice cream etc.
New Zealand now purchases its food regulations from ANZFA, which has quietly called for public submissions on the soybean application. However, ANZFA is based in remote Canberra and the news has hardly reached the New Zealand public. Submissions close tomorrow 26th February. ANZFA appears to be hurrying the application because the first shipment of genetically engineered soybeans cannot be used until the increase in herbicide residues is approved.
The Roundup ready soybean also contains genetic fragments of soil bacteria and the cauliflower mosaic virus. Scientists have already expressed fears that the soybean may cause serious health risks including new illnesses and allergies. Dr Joseph Cummins, Professor Emeritus of Genetics at University of Western Ontario warns:
"Probably the greatest threat from genetically altered crops is the insertion of modified virus and insect virus genes into crops. It has been shown in the laboratory that genetic recombination will create highly virulent new viruses from such constructions. Certainly the widely used cauliflower mosaic virus is a potentially dangerous gene. It is a pararetrovirus meaning that it multiplies by making DNA from RNA messages. It is very similar to the Hepatitis B virus and related to HIV. Modified viruses could cause famine by destroying crops or cause human and animal diseases of tremendous power."
The threat of increased herbicide residues in food demonstrates again that the New Zealand public have nothing to gain from genetically engineered food. Overseas biotechnology companies are seeking open access to NZ markets for their hazardous gene-altered foods which are untested as to their long term effect on human health.
For more information call: Guy Hatchard, Director,
Natural Food Commission (09) 478
1208
Richard Wolfson, PhD
Campaign to Ban Genetically Engineered Food
Natural Law Party
500 Wilbrod Street
Ottawa, ON Canada K1N 6N2
Tel. 613-565-8517 Fax. 613-565-6546
email: rwolfson@concentric.net
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