Genetic Manipulation for Food Production: Social and Ethical Issues for Consumers

Abstract

The issue of the genetic manipulation of plants, animals and microbes is addressed within the context of food production. Genetic manipulation is defined within the wider area of biotechnology and some of the main benefits of its use are summarised; safety and risk are examined and some of the socioeconomic problems it can create are discussed. It is concluded that the technique can offer great potential benefits in terms of increased quantity and improved quality of food, but it raises social/ethical concerns which can be summed up by asking: Is it safe? Is it fair? Is it natural?