Scientists from six leading Irish research institutions say biotechnology "is arguably the only technology" that can achieve the following:
meet consumer demands and produce food that is fresher, healthier, safer and more nutritious but, significantly, no more expensive;
meet growing legislative constraints and produce food in a sustainable and environmentally friendly way, with fewer inputs and chemicals;
treat, reduce and eliminate wastes produced on farms and at food processing plants;
address animal welfare concerns with better management and prevention of disease;
increase food production and efficiency but without increasing costs (thus coping with the trend towards fewer but larger farms and processing plants);
develop innovative and niche value-added food products, and so diversify away from price-supported commodities, especially as these supports will not continue indefinitely with growing competitiveness and free trade.
The scientists who compiled the report were: Prof Maurice Boland and Dr Eddie Walsh of UCD department of agriculture; Dr Jim O'Grady of IAWS (chairman); Dr Tony Kavanagh of TCD department of genetics; Prof Charlie Daly and Prof Gerard Fitzgerald of UCC department of dairy and food science; Dr Jim Ryan of BioResearch Ireland, Prof Brian McKenna of UCD department of food science; Prof Jim Houghton of NUI Galway department of microbiology; Dr Jim Roche, Dr Jim Burke, Dr Lance O'Brien, Dr Joe Sreenan and Dr Paul Ross, all of Teagasc.