Posted on: Sunday, October 31, 2004
ISLAND VOICES
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By Hector Valenzuela
Andrew Hashimoto, dean of the College of Tropical Agriculture and Human Resources at the University of Hawai'i, and the editorial pages of The Honolulu Advertiser have come out in support of the genetically modified papaya co-developed by the university and released in Hawai'i in 1998.
I argue that the genetic engineering project did not "save" the papaya industry in the state, that genetic pollution poses a serious threat to the integrity of our traditional papaya varieties, and that an overdue emphasis on biotechnology has driven the college away from promoting sustainable agricultural systems in Hawai'i.
The genetically modified papaya introduced by UH is unique, because DNA from other organisms (viruses and bacteria) were introduced into the genetic material of a normal papaya plant. What resulted was "Rainbow," a new variety of papaya that had never before existed in nature. Every cell of the new plant contained inserted foreign DNA obtained from unrelated organisms.
Advertiser library photo • April 4, 1998 Skeptics continue to raise legitimate questions about the value of this new variety and the potential risks it poses to the health of Hawai'i residents, to future generations and to the environment. Proponents claim that the genetically modified papaya helped save the papaya industry in Puna, and biotech corporations advertise this worldwide as the first successful genetically modified fruit released to the public.
While the genetically modified papaya is resistant to the papaya ringspot virus, critics counter that the disease could have been managed using alternative practices such as intercropping. The purported economic benefits of the genetically modified papaya also are questionable. Because Europe and Japan don't accept imports of genetically modified products, the market price for the genetically modified papaya is well below that of the unmodified papaya. As a result, if one compares production levels for the year before its release (1997), to similar figures five years later, without adjusting for inflation, one finds that the value of the industry was reduced by 37 percent (from $19 million to $11.9 million), that the price for papayas received by Puna farmers declined by 50 percent, and that about 40 percent of the papaya farmers on the Big Island went out of business.
Genetic (DNA) contamination of unmodified varieties by the UH genetically modified papaya has been documented on three islands and in our seed supply.
Growers and consumers who for religious, health or other personal reasons prefer unadulterated papayas want assurance that the traditional varieties they grow or consume are not contaminated by foreign DNA.
Genetic pollution occurs directly from pollen that is transferred from a genetically modified to a unmodified tree, or by seed that is unknowingly transported through a variety of means (children, neighbors, feral pigs, etc.) from a genetically modified tree to another site. Once a genetically modified seed germinates and grows among unmodified papayas, it may be indistinguishable from other plants. A gardener could unknowingly continue to grow the plant, and save seed from it, without realizing that it originated from a genetically modified tree.
The college argues that even though contamination has occurred, federal loopholes still allow for papayas to be sold free of genetic modification. But many question current those biotechnology regulations. Furthermore, would "accidental" contamination meet the spirit of the law for markets that desire products that are not genetically modified?
And would pollen contamination meet the spirit of "responsible farming," which says that you shall not spray pesticides or contaminate your neighbor's farm in any way?
In a way, we are talking about different visions for the future of agriculture in Hawai'i. One vision, supported by the College of Tropical Agriculture, relies on the corporate and profit-driven Green Revolution model based on silver-bullet solutions (biotechnology, pesticides and capital-intensive out-of-state inputs), monocultures and relatively small margins of profit. Another vision supports an agriculture that is based on ecological principles, working with and not against nature, to produce high-value eco-products for a highly sophisticated tourist costumer base and export-market.
Profitable, ecologically balanced small-scale farming also promotes healthy and independent rural communities (such as Waimanalo, the North Shore, Hana, Puna and many others) that strive to maintain their rural lifestyle and perpetuate their cultural heritage.
Hector Valenzuela is a College of Tropical Agriculture and Human Resources crop extension specialist at the University of Hawai'i-Manoa who conducts research and educational programs in organic and sustainable farming. He wrote this article for The Advertiser.
Since the 1990s, the college has invested millions of dollars by allocating research money and faculty salaries (up to 70 research staff) to develop genetically modified anthuriums, bananas, dendrobrium orchids, cabbages, lettuces, coffee, pineapples, stevia, sugar cane, taro, tomatoes, watercress, and papayas. After 15 years of research, the genetically modified papaya has been the only genetically modified crop that the college has released for production in Hawai'i.
Tim Wenslaff of the Hawai'i Agricultural Research Center in 'Aiea prepared genetically engineered papaya seeds for shipping. Although UH's introduction of a genetically modified papaya in 1998 drew widespread praise, a growing number of skeptics are questioning the long-term value of such products.
