ALAPPUZHA: Noted scientist and founder of the Hyderabad-based Centre for Cellular and Molecular Biology, P.M. Bhargava, has called for a moratorium of at least eight years on genetically modified (GM) food products in India. Inaugurating a national seminar on Bt. Brinjal and Alternatives in Agriculture at the Mararikulam Brinjal Festival here on Saturday, Dr. Bhargava said the moratorium period should be used to set up an independent laboratory in the...

In 2010, subject to government approvals, Indian farmers will seed their fields with transgenic brinjals—brinjals with a genetic variant that, courtesy Monsanty-Mahyco Ltd and a clutch of agricultural universities, protect them from insects. But 14 years ago, Polumetla Ananda Kumar successfully planted the first Indian transgenic brinjals in a field in west Delhi. Then he promptly burnt the entire crop to the ground. Kumar, head of the National Plant Biotechnology Centre at...

The recent high-pressure tactics to introduce genetically engineered food crops in India are another rude reminder that Western agribusiness companies have a deeprooted strategy to obtain a stranglehold on India’s food and agriculture system. In a review of recent trends titled ‘Food Without Choice’ (The Tribune, November 1) Prof Pushpa M. Bhargava (who was nominated by the Supreme Court in the Genetic Engineering Approval Committee to protect safety concerns), an internationally...

Interview with Joan Mencher, an anthropologist who has worked in India for long on issues such as agriculture, ecology and caste.   JOAN P. MENCHER is a Professor emerita of Anthropology from the City University of New York’s Graduate Centre and Lehman College of the City University of New York. She is the chair of an embryonic not-for-profit organisation, The Second Chance Foundation, which works to support rural grass-roots organisations...

As agriculture universities transform local varieties into genetically modified Bt brinjal, questions of ownership arise. Indians call it the brinjal. Other countries know it as the eggplant or aubergine. It is widely used the world over and every cuisine from the Chinese to the African has an encyclopaedia of recipes that establishes its popularity as a vegetable of daily use. And no vegetable has hogged the headlines as much as the...