GM-free Scotland

No GM grapes have yet been commercialised. However, there are lots in the pipeline, and the Institute of Science in Society predicts a “small deluge” of releases any time now.

Despite the status, value and cultural history attached to their wines, many European countries, including Italy, France and Germany, have been researching GM grapes. Experimental trials have also been run by the competing newcomers to the world of wines, such as America, Australia, and South Africa.

The bodies carrying out these trials are not the usual big biotech corporations, but universities, vintners and wine research companies.

Development of GM grapes has focused on pest resistance, growth alterations, colour, and unidentified commercially-sensitive 'improvements' in quality.

Wine is a clear, highly processed liquid which might well be assumed safe even if the grapes it started out as are genetically transformed. However, besides the usual concerns about unexpected toxins and allergens appearing in the brew, there are a number of further dangers peculiar to wine.

One, is that DNA persists in wine for more than a year. This, coupled with a long fermentation, gives a huge potential for horizontal gene transfer into, and between, micro-organisms. The GM yeast now in use in America, which might contain similar segments of artificial DNA, is likely exacerbate horizontal gene transfer (see GM WINE – News, August, 2007).

The directions being taken in the research of grapes engineered for pest-resistance also carry unique risks. For example:

• Synthetic antibiotics, including one fungicide originally from frog-skin, pose increased risk of unexpected by-products. Some of these have demonstrated a dangerously narrow margin between the level needed to harm the pest and the level which is harmful to animals eating the grapes.
• GM proteins produced to inactivate invading (plant tumour-causing) Agrobacterium are likely, in time, to simply drive the evolution of more virulent forms of the pest. Since the GM protein inserted is a mutant form of a protein produced by Agrobacterium, horizontal gene transfer plus the spectacular speed at which microbes can evolve, could get together to produce some very nasty pests indeed.
• Insect-resistance has been engineered into grapes by making them produce hydrogen cyanide when damaged by an insect bite. A serious potential problem here is that highly toxic prussic acid is a derivative of cyanide. Add to this, that physical damage won't be limited to biting insects but will include chewing, frost- and crush-damage, and wilt due to drought.

OUR COMMENT

It seems inappropriate that a product about which there is so much national pride should be put at risk by applying a technology which has been rejected by discerning consumers. Perhaps the wine industry believes it can pour GM into your glass without you noticing or complaining?

The wide range of bodies researching GM grapes might well make their introduction fragmented and so easier to slip onto the market.

You might like to have a word in the ear of your wine supplier: customer feedback is always welcome. Also, it's better to take evasive action before the bombshell arrives. And PLEASE send us copies of any responses you get (or, tell us if you don't get any response at all!).

To give you some ideas, below is a letter which one of our enterprising, wine-loving, GM-hating supporters sent to a major wine retailer or two, or ...

SOURCES

• www.wine.co.za/News/ October 2006
• Science in Society 33 Spring 2007
• Institute of Science in Society Press Release 10.01.07