美国农业部更新文献提示转基因风险附英文原文

美国农业部更新文献提示转基因风险（引用）

http://blog.sina.com.cn/s/blog_4b7683ce0102edo4.html

发达国家走过的弯路我们是否要重复走呢？在环境问题上，我们走了“先污染，后治理”老路，教训比发达国家更惨烈，在农业上，我们还要走转基因“先污染，后治理”的老路，恐怕走不通，中国18亿亩农田，比其人少地多的美国人来，显然输不起。农业的问题比环境还要复杂的多。而今，美国转基因都已经提示其风险了，我们呢？美国要回过头来走天然有机农业之路了，而我们正在抛弃天然有机农业，奔向转基因高风险农业，真不明白我们的专家到底要干什么？

(2012-12-25 11:52:00)转载▼标签： 杂谈

    美国农业部于2012年10月2日更新了它于2007年发表的为探讨可持续农业发展而反思各种农业方式的文献。下面摘录的是与本文直接相关的部分原文，一是包括转基因化工农业方式在内的生物学技术方式，另一个是天然有机农业方式。
    其“生物学技术”章节说：尽管农民实行“生物技术”已经数千年了，但现在的基于DNA-的转基因技术跟以往的生物技术有本质的区别，譬如，以往的生物技术是同类生命的基因改造，风险效益是已知的；而转基因技术实行的是不同类生命的组合、甚至还包括毒素农药的混合，那就给人类健康和生态环境带来了未知的危害风险。（注：美国农业部那些文字，有力驳斥了中国农业官员及其媒体伙伴多年散布的所谓转基因技术和数千年的自然杂交之间“没区别”的谎言。）。
    其“有机农业”章节说：有机农业是现代化农业、在美国最初起始是1940年代。有机农业的主要目标是使相互依存的土壤、植物、动物和人类健康的农业生产得到优化，是最大程度地保障人类健康和生态环境的安全。可持续发展的农业必须把土地及与之依存因素作为一个能动的自然整体来对待，不能把希望寄托于零敲碎打的人工化肥技术（人工化工技术）。
    可见：尽管天然有机食品的价格稍高或较高，但美国还是大力发展它，究其缘故，主要就是美国把美国人民的健康及其生存依赖的生态安全放在金钱利益之上；当然，其价格水平是美国绝大多数人可以接受的水平。而人民日报系列文章诅咒天然有机农业及其食品的一个借口，就是所谓价格高；不言而喻，那是把金钱利益放在中国人民健康及其生存依赖生态环境的安全之上的，或可称之为“金钱挂帅”和“无视民众”的品质；说它是在公开地违抗新党章，也是一点不过分的吧。

    下面是美国农业部颁发文献的直接相关内容的原文（摘录）： 
USDA: Sustainable Agriculture: Definitions and Terms.
Special Reference Briefs Series no. SRB 99-02/Updates SRB 94-05.
September 1999; revised August 2007.
连接：http://www.nal.usda.gov/afsic/pubs/terms/srb9902terms.shtml .

Biotechnology:
Although farmers have been practicing biotechnology in the broadest sense (i.e. plant and animal breeding to achieve certain traits) for thousands of years, it is the recent breaking of the genetic code that has pushed this science into a new era altogether. Genetic engineering differs significantly from traditional biotechnological techniques in that DNA from different species can be combined to create completely new organisms (Genetically Modified Organisms - GMOs). [Burkhard Mausberg and Maureen Press-Merkur, The Citizen's Guide to Biotechnology (Toronto: Canadian Institute for Environmental Law and Policy, 1995), p. 65. NAL Call # TP248.215 M38 1995]
Whether this technology is compatible with sustainable agriculture, and if so, in what ways, provokes much controversy among sustainable agriculture advocates. Products such as plants engineered for herbicide tolerance or insect resistance, and bacteria engineered to produce drugs for livestock may point to reduced chemical use and other sustainable applications. But what are the risks?
The Union of Concerned Scientists' list of potential risks related to GMOs include those to human health--new allergens in the food supply, antibiotic resistance, production of new toxins, concentration of toxic metals, enhancement of the environment for toxic fungi; and those to the environment--gene transfer to wild or weedy relatives and increased weediness, change in herbicide use patterns, squandering of valuable pest susceptibility genes, poisoned wildlife, creation of new or worse viruses, and other, so far, unknown harms. [Shaping an Agriculture for the Twenty-First Century: Biotechnology, (Union of Concerned Scientists (UCS)). Available at UCS Website: http://www.ucsusa.org/food_and_environment/genetic_engineering/
risks-of-genetic-engineering.html (8/23/07)]
In addition, "The issue of who will be served by this technology and who will set the research agenda of the experts becomes intensely important when so few people control the tools and language of the trade." [Chuck Hassebrook and Gabriel Hegyes, Choices for the Heartland: Alternative Directions in Biotechnology and Implications for Farming (Rural Communities and the Environment; Ames IA: Iowa State University, 1989), p. 3. NAL Call # S494.5 B563H37]

Organic Farming:
The term 'organic farming' was first used by Lord Northbourne in the book, Look to the Land (London: Dent, 1940. NAL Call # 30 N81). Lord Northbourne, who embraced the teachings of Rudolph Steiner and biodynamic farming, had a "vision of the farm as a sustainable, ecologically stable, self-contained unit, biologically complete and balanced--a dynamic living organic whole...The term thus did not refer solely to the use of living materials (organic manures, etc) in agriculture although obviously it included them, but with its emphasis on 'wholeness' is encompassed best by the definition 'of, pertaining to, or characterized by systematic connexion or coordination of parts of the one whole.' (Oxford English Dictionary, 1971.)" [AM Scofield, "Editorial: Organic Farming--The Origin of the Name," Biological Agriculture and Horticulture (1986) 4: pp. 1-5. NAL Call # S605.5 B5]
Organic farming was championed in the United States by J.I. Rodale, beginning in the mid-1940s. "The organic farmer and gardener must realize that fertilization is not the only measure for success. He must treat the soil as a living, breathing entity. He must rotate crops. He must fallow the land at regulated intervals. The organiculturist must not practice one-crop monoculture but must engage in a balanced agriculture with cattle as part of the general program. He must be smart in the ways of soil and crops, observing the reaction of the land to the actions of man. For instance, he must know when to plant, when to harvest, and what varieties of seed to use. Compost alone does not make a successful gardener any more than does gardening without compost." ["The Organiculturist’s Creed," in The Organic Front, Chapter 8 (Emmaus PA: Rodale Press, 1948). NAL Call # 56.6 R610]
As defined by a USDA Study Team on Organic Farming, "Organic farming is a production system which avoids or largely excludes the use of synthetically compounded fertilizers, pesticides, growth regulators, and livestock feed additives. To the maximum extent feasible, organic farming systems rely upon crop rotations, crop residues, animal manures, legumes, green manures, off-farm organic wastes, mechanical cultivation, mineral-bearing rocks, and aspects of biological pest control to maintain soil productivity and tilth, to supply plant nutrients, and to control insects, weeds and other pests." [Report and Recommendations on Organic Farming (Washington DC: USDA, 1980), p. xii. NAL Call # aS605.5 U52. Available at AFSIC Website: http://www.nal.usda.gov/afsic/pubs/USDAOrgFarmRpt.pdf (8/23/07)]
The following definition was drafted and passed by the USDA National Organic Standards Board (NOSB) in April 1995. It was developed by a joint NOSB/National Organic Program task force, and incorporated language from the Codex Draft Guidelines for organically produced foods: "Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony. ‘Organic’ is a labeling term that denotes products produced under the authority of the Organic Foods Production Act. The principal guidelines for organic production are to use materials and practices that enhance the ecological balance of natural systems and that integrate the parts of the farming system into an ecological whole. Organic agriculture practices cannot ensure that products are completely free of residues; however, methods are used to minimize pollution from air, soil and water. Organic food handlers, processors and retailers adhere to standards that maintain the integrity of organic agricultural products. The primary goal of organic agriculture is to optimize the health and productivity of interdependent communities of soil life, plants, animals and people." [Final Minutes of the National Organic Standards Board, Orlando, Florida, April 24-28, 1995 (NOSB, 1994), p. 50. Available at NOSB Web site:http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5057442 (6/9/08)]
"Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too." [What is organic food? (USDA, Agricultural Marketing Service, National Organic Program (NOP)).]
See also: Definitions of Organic Agriculture. International Federation of Organic Agriculture Movements (IFOAM). Available at IFOAM Website: http://www.ifoam.org/organic_facts/doa/index.html (8/23/07)

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