The future of food production

Experts from European science and consumer organisations have painted a visionary picture about food production in Europe, using enzymes and genetically modified ingredients - according to a report from the Fraunhofer Institute for Systems and Innovation Research in Germany.

The objective of the cooperative project, established in 1998, was to analyse and forecast the impact of biotechnology on the agricultural and food sector in Germany, The Netherlands, Italy, Spain and Greece. Several thousands experts from these countries were selected from science, industry, farmers' and consumer organisations, politics and administration. They were asked to respond to statements about possible future 'visions' on a range of issues in agriculture and the food sector such as technical development, regulation, economy, environment and health.

In Germany, the future estimations of expert groups differed clearly from each other. The extremes were represented by the experts from industry and research institutions on the one hand, and consumers and critics on the other. The responses of the farmers were between these two extremes, but with clear tendencies towards the consumer/critics cluster.

The biggest differences between the five expert groups in Germany were found in statements dealing with the application of enzymes in the food industry. In general, industry and research experts tended to assess such a development as positive whereas most of the farmers, consumers and critics were more sceptical or rejected such a development.

Because of ethical and risk problems, most European consumers dislike the development of modern biotechnology related to food production, while they generally accept the technologies in the medical and the environmental areas.

Further information about the Fraunhofer Institute for Systems and Innovation Research and its work with other European organisations can be found at the website​.