Abstract :
I recently found a report from “the first Iranian national conference of role of Genetically Modified (GM) foods in supplying safe food and sustainable development” published in this journal (volume 3, number 1).
As an Iranian, I am very glad to know that this scientific event was held in Iran as GM crops with larger size and higher quality can provide food security in this country.
However, from critical viewpoint, I think a significant topic was neglected in the conference. As we know, “quality” or “the degree of fitness for use” is principle of food production and marketing. Usually, when a new food product is produced, its organoleptic (sensory) characteristics must be analyzed at first. As an example, a
novel produced GM food may has a perfect nutritional or yielding properties but if it is less palatable compared to the conventional one, it may be rejected by consumers and markets.
