Nothing to fear
Last month, the Scottish government announced it would ban the growing of genetica odified cro s a decision greeted ith dis a the countr s scientific co unit hich has een at the forefront of research in this fie
The plan to ban the growing of genetically modified crops is disappointing to many scientists. t would be highly unsatisfactory if, as it appears, such an important decision has been made by the Sco sh go ernment without a proper informed debate that takes the scientific e idence fully into consideration. t is not enough for the rural a airs secretary, Richard ochhead, to say that he is not prepared to gamble with the future of Scotland s 14bn food and drink sector.
that we are talking about is simply biological technology with potentially wide and aried applications. Kur work at the hni ersity of Stirling s nstitute of A uaculture is a case in point. te ha e been testing and assessing oils from genetically modified ( M) oilseed crops de eloped to pro ide sustainable sources of long-chain omega-3 fatty acids. dhese nutrients are recommended as part of a healthy diet because they can protect against cardio ascular diseases and promote heart health.
Marine microalgae make most of the world s omega-3, allowing it to work its way up the marine food chain as they are consumed. As a result, it can only be obtained in any significant amount from fish and seafood. dhis is why oily fish such as Atlantic salmon are among the best sources of the nutrient.
then it comes to farmed fish, the omega-3 has to be included in their diets, both for the good of their own health and to ensure that they ha e the high le els re uired to pass on to the consumer. dhis means that the feeds must mimic their wild cousins natural diet hence the historic use of fishmeal and fish oil in traditional feeds. dhese tend to be imported at present, particularly from the west coast of South America, from Peru and Chile.
hnfortunately, there is insu cient omega-3 of the type re uired a ailable in the world to satisfy human dietary re uirements. As fishmeal and especially fish oil supplies are finite and limiting, they are being spread thinner in feeds, and the le els of omega-3 in farmed fish are declining. tithout new sources of omega-3, the absolute le els of the nutrient will fall below those of wild fish.