According to the International Herald Tribune, the Center for Food Safety is challenging a recent Food and Drug Administration study on cloned foods.
“There isn’t the science to show that these foods are safe,” said Charles Margulis, a spokesman for the Washington-based center and author of the report. “I think the agency was heavily influenced by the biotechnology industry.”
The FDA disagrees.
“There’s not a single shred of data to suggest that food derived from clones or their offspring is in any way unsafe,” said Val Giddings, a scientist who consults with biotechnology companies.
Rather than panic about the cloning of food, or panic that there isn’t enough effort to clone food, my thoughts drifted towards what effect cloning might have on food.
Imagine having an onion soup made from the best Vidalia onions that have ever been grown. Wouldn’t it be a boon for the market to be able to clone those onions for the future? Granted, most of the flavor of said Vidalias comes from the growing conditions, but there has to be some genetics involved. Perhaps a better example would be beef or pork. Imagine going to your local favorite steakhouse and asking the waiter for the genetic tag for the steak you just ate.
I would jump at the chance to be able to specify the lineage of the steak I had last night. Is this a bad thing?