Ecological Aspects of Genetically Modified Crops

It is evident from many recent analyses that the world’s population will increase significantly in the near future. As a result, the demand for healthy, affordable food will also grow. Given that the area of available arable land required to produce food will not expand, new and environmentally sound technologies allowing farmers to produce more on the same amount of land must be developed. The development of genetically modified crops through biotechnology is one of several technologies now available to help address the world’s increasing future demand for food. The first products from genetic engineering have been introduced recently into the market. Genetically modified plants tolerant to herbicides with superior environmental properties, along with crops that are protected from insect predation while posing negligible risks to beneficial insects, are now commercial realities. Unlike their traditionally bred counterparts, genetically modified crops have been studied in great detail to assure their food, feed and environmental safety. For the genetically modified crops currently on the market, the risk has been assessed in relationship to the benefits. An overview of ecological risk assessment is presented below along with an example of the environmental impact of Roundup Ready Canola where attention was given to the potential for and impact of outcrossing. THE NEED FOR NEW TECHNOLOGY IN FOOD PRODUCTION One of the most important questions confronting society today is how will we produce food in a sustainable manner for a growing world population? Certain facts must be considered in the context of this discussion. Firstly, the world population will significantly increase to some level over the next 30 years. Global population estimates range from around eight billion people to much Ecological Aspects of Genetically Modified Crops THOMAS E. NICKSON, Co-Director MICHAEL J. MCKEE, Co-Director Ecological Technology Center, Monsanto Company St. Louis, MO higher values. The exact value is almost irrelevant if we simply accept the fact that population increases will be greatest among the poorest people in the world. Secondly, the world’s landmass is essentially fixed and only a small portion of this land is suitable for producing food. Almost all of the world’s food is produced in an area about the size of North America. Were the population to double, given current agricultural productivity, the land used to produce the food for these people would have to increase substantially. The simple fact is that this “extra” land does not exist. Furthermore, the world’s most significant ecological and environmental problems are being created by the conversion of forest and desert areas temporarily suitable for food production. Shortsighted strategies to address the economic, social and environmental problems of a growing population will not be sustainable. Several technologies and new strategies are being developed and implemented to address the need for sustainable food production. A short list of these approaches is given in Table 1. Advances in genomics (mapping genes and genetic combinations) are an exciting new area that will enhance the ability to develop new and more productive crops. Plant breeders are also using marker-assisted breeding to facilitate the development of new varieties and reduce the time required to bring these varieties to market. Agrochemical discovery remains an area of important research. Environmentally superior crop protection agents are needed immediately to control pests and promote the growth of crops. In addition to chemical agents, biocontrol offers the opportunity for enhancing safe and efficient agricultural productivity. Important improvements in farming practices such as precision farming, conservation tillage and water management will enable farmers to be better stewards of their land. These technologies combined with advances in biotechnology like genetic engineering of plants are the foundation upon which the important improvements in food production are currently based. TABLE 1. TECHNOLOGIES AND STRATEGIES TO ADDRESS THE NEED FOR SUSTAINABLE FOOD PRODUCTION