Discriminant function analysis of puncture of the biscuits

The use of biotechnology in the production of functional foods holds promise for efforts to address worldwide global malnutrition and reduce chronic diseases. The practice also addresses problems of pollution and the high production costs associated with conventional food production and process- ing. However, as a result of consumer attitudes toward foods derived from biotechnology coupled with current governmental regulations, most of the functional foods derived from biotechnology have not yet emerged from the laboratory to fi nd commercial applications. Public interest groups, religious organizations, professional bodies, and environmental activists have all expressed their concern regarding the introduction of GM foods. The three major concerns most commonly raised are that they represent a potential environmental hazard, they may pose a health risk to humans in the longer term, and they will be very costly. However, given the right approach and information, consumers can be convinced to accept GM foods that provide specifi c health benefi ts. A study conducted by Purdue University revealed that consumers may be willing to pay a premium for par- ticular GM foods if they are informed about the health benefi ts that they may receive from eating those foods (Lusk, 2003). This is a positive indication that the nutritional benefi ts of a GM food can outweigh the consumer’s perception of risk. Consumers’ attitudes toward GM foods vary across geographical locations and between individuals, particularly regarding the benefi ts that consum- ers stand to benefi t from the consumption of GM food. In the United States there is general apa- thy toward GM foods, unlike in the Europe and Japan, where consumers are passionate about the issue. People generally have different attitudes toward food depending on the region of the world that they come from. Thus, food is not only considered for its nutritional value but also often has societal, historical, political, and religious importance. Therefore, persuading consumers to accept GM functional foods would require good communications with regard to risk assessment efforts and cost/benefi t evaluations. A holistic evaluation of GM foods that considers not only its safety but also food security, social, economical, and ethical aspects, access and capacity building would contribute greatly to the future development of GM functional foods.

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