Among the fictions and criticisms levelled at poultry farms is that of having transformed a simple chicken, by intervening in its genetics, into a source of food in the service of mankind. This is an objective truth, but one that has been turned into fierce criticism by some extremists with little inclination towards study or even simple scientific investigation, if not an underestimation of the growing number of inhabitants of the planet. A criticism posed without the slightest knowledge of what is the genesis of the process that has led to the availability today, worldwide, of animal proteins that are safe and accessible both in economic terms and in terms of easy availability (more at www.moreaboutchicken.com). The vegan inconsistency thus becomes evident by observing what vegans themselves probably ignore: the fruit and vegetables that ‘feed’ them today would not exist if the same genetic improvement research, which has driven researchers in the poultry sector, had not also been applied by researchers in the agricultural crops sector. Just to give an example, the attached photo illustrates what watermelons, maize, bananas, aubergines, carrots and broccoli looked like before they met the humans who genetically intervened in their ‘yield’.
The editorial staff of M.A.C.
