Nature or Science?

The organic food industry seems to be facing tough times ahead as the world’s major economies remain sluggish, according to analysts from USDA and UK’s Soil Association. In New Zealand, local organic dairy farmers are feeling the heat as dairy co-operative Fonterra has said it will reduce the number of its suppliers in the North Island by 50% due to financial losses.

On the other hand, the biotechnology food sector is thriving due to its ability to create genetically modifi ed crops that are more resilient than organic crops to effects of climate change and challenging soil conditions. They provide more yields per square feet than organic crops and take up less land, allowing for housing projects for the growing population and the building more roads, factories and other facilities for local communities. The cheaper modes of food production that use minimal organic ingredients also lower the cost of (processed) food that last long on the supermarket shelves.

With the advancement of biotechnology, new crop species birthed from research laboratories are promising more health benefi ts to consumers. Japanese news agency The Mainichi Daily News in August reported that a research team in the country has succeeded in curbing a protein associated with Alzheimer's disease using genetically modifi ed rice, thereby raising hopes for the development of new oral medicines. This could potentially cause consumers who are living on natural, organic and holistic food for the sustainable cause to consider eating the genetically modifi ed rice for prevention of the disease.

While the industry remains upbeat about the growth of functional ingredients and natural foods due to a growing health conscious population, the organic sector seems to have receded into the background. Let us hope for the longevity of organic products to support farmers and the use of more natural means to produce food, as we enjoy the fruit of science that promises healthy and functional products.