THE ability to map the contents of a gene, the biological code by which an organism can reproduce itself or characteristics, made it all possible. It was only a matter of time before genetic material in the form of DNA would be incorporated from one organism into another.
Genetically modified organisms (GMOs) are bacteria, viruses, fungi, plants and animals in which genetic material has been altered in a way that does not occur naturally by mating or natural recombination.
Those who develop such processes point to the ability to produce food using GMOs that ensure sustainable quantity and quality. It will also lead to amazing medical benefits, it is claimed.
So perhaps we are not far away from apples genetically engineered to create antibodies to fight polio, measles and mumps. Next year vegetables with anti cancer properties will be in production in Britain. Crops engineered to defy global warming or produce environmentally friendly fuels, chemicals and industrial materials are expected to follow.
Generating crops which are not sensitive to pesticides is a multi billion pound business for multinationals such as Monsanto, which wish to maximise the effectiveness of agrichemicals which they manufacture or market themselves.
They claim their GMO industry is the means to achieve sustainable food production without intensify ing chemical application and cite the need for "new genes" in the face of rapidly adapting pests and diseases.
Opponents remain to be convinced. The new science is largely untried, they insist. Its consequences in the long term are not established and the impact of "transgenes", which are modified to be incorporated into a different organism, is not clear.
Because GMOs often involve antibiotic use, it is feared this will further increase antibiotic resistance in consumers. Equally, they insist the impact on the food chain has yet to be fully evaluated.
The background to the gene cuisine debate has taken place against the background of an instinctive hostile public reaction to genetically engineered food. A recent Greenpeace poll found that two thirds of Europeans were opposed to GMO crops.
Hostility has been fuelled by lack of information and the perceived weakness of the European Commission, which allowed genetically modified maize and soya from the US into EU markets last year without requiring that foods from such produce be label led as GMO derived.
After growing outrage within the European Parliament - and two member states restricting GMO foods - the Commission decided to make labelling for GMOs mandatory, a stance strongly endorsed by Ireland's Environmental Protection Agency. Moreover, the Commission has moved recently to strengthen GMO regulations, many of which come under a novel foods directive, which the Government has yet to implement.
