After the last week it is likely safe to say the area has received its fair share of moisture which hurt finishing up wheat harvest but is certainly a boon for summer crops (and weeds), pastures, and wildlife. Also today, the Barton County Fair wraps up so everyone involved deserves congratulations for helping to put it on and/or participating, especially the 4-H participants and their parents. A significant topic currently in agriculture is labelling of GMO (Genetically Modified Organisms) food products and content labelling in general. This column has previously discussed at length GMOs so we will skip that.
The argument is essentially between the groups adamantly opposed to labelling GMO products, contending they are absolutely safe. The other side is just as adamant in that any and all GMO products or any product with any GMO in them must be labelled as this presents a major health challenge. However, there are other battles regarding labels such as nutrition labelling, content labelling, and terms such as organic, cage free, and antibiotic free. Let’s attempt to add a bit of fact into the discussion avoiding whether products should be labelled as GMO or not. Also let’s assume that companies will market products in a way to differentiate them from competitors and consumers have a right to be able and determine what is in their food products.
• No credible scientific research exists lending credence to the claim that GMO food products in any way pose a health hazard. If that is the reason to demand labelling there is no basis in fact to support this. Dealing with the sensational claims of the anti-GMO groups would take several columns. Having said all this, careful examination and attention to possible problems is certainly warranted as it is with any foodstuffs.
• Regarding nutrition labelling, these labels have been around for a significant period of time and have undergone modifications recently. Their value is limited for consumers unless they take the time to carefully read the label, especially regarding portion (serving) size and compare the information for a serving to what most actually will consume. These labels can be especially useful for those needing to regulate intake of ingredients such as salt.
• Labels for people with allergies serve a useful function when they clearly state the product may contain or been in proximity to items like peanuts. These labels have been overplayed to facilitate marketing though. A prime example is the “gluten free” label. While there are people with severe gluten allergies, they are fortunately a very small percentage of the population.
• A big push now in the food industry, both at the market and for restaurants is artificial hormone and/or antibiotic free. This really is nothing more than a marketing ploy as very strict rules and regulations and testing are aimed at preventing meat contaminated with these products from entering the food supply.
• Organic is another large food market. To be organic, foodstuffs should be produced according to certain protocols and should demonstrate the product is “organic” to be labelled as such. Organic doesn’t denote safer or more nutritious food.
There are many more words such as natural, healthy, lite, reduced fat, and so on that really don’t have set standards and are more a marketing ploy than useful terms. The consumer must educate themselves and pay attention to the nutrition and ingredient label.