Thoughts On Cloned Food

In a recent article published by the New York Times, the Food and Drug Administration has tentatively concluded that cloned meat and milk is safe for consumption in the United States. The decision came after six years of deliberation, and could make the U.S. the first country to allow the consumption of cloned livestock and goods.

Of course, the dairy industry and some farmers have met the decision with protest, as cloning could lead to significant price decreases in the meat and dairy markets. Hopefully, however, a price drop in both goods equates to a more equitable distribution of products that could, for instance, make steak a more affordable meal for any family. While some farmers are decidely against the decision, as it could negatively impact their market (despite the fact that agriculture is heavily subsidized by the Federal government as is), some farmers are rejoicing, as they have had to drain their milk and slaughter their cows that came about as a result of cloning up until now, leading to a large waste in resources that could be being used to feed families that go hungry.

The decision may also help to alleviate the “ick”-factor associated with cloned goods, and could perhaps open the door to even greater usages of science in the food industry, such as some recent experiments that have allowed for the artificial growing of meat using pig stem cells.