BHUBANESWAR: Widespread protests marked the visit of Minister of State for Environment and Forests Jairam Ramesh, to a national consultation on commercialisation of Bt brinjal. In a novel method of registering their resentment to attempts to allow commercial production of Bt brinjal in the country, hundreds of women under the banner of Orissa Nari Samaj (ONS) took out a funeral procession of Bt brinjal. They set a model of Bt...

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...

Governments and people have to make choices about accepting new scientific developments into their daily lives. Many attribute high levels of objectivity and integrity to scientists, which is not true of many of them. Scientists have been known to manipulate results to their advantage. Scientific issues are often complex, there are differing views among scientists and the layman finds it difficult to decide which scientific course is harmful or beneficial....

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...