Questions on Anchor’s role in GMO debate

Donovan Price, local baker and yeast buyer, comes to Winegoggle with some questions for the vocal GMO apologist and Anchor Girl, Karien O’Kennedy.

I have a few questions for Karien O’Kennedy who has been vocal here and on another site about her view that GMO in wine is ?+¦-+???+¦-ú?-¦?+¦-ú?+¦+ënot so bad.’
,So Karien, please look here http://www.pub.ac.za/docs/factfile_gmo_wine.pdf and tell me how far has Anchor Yeast progressed with its own or sponsored research into transgenic yeasts?
-,What has Anchor Yeast spent (in US dollar) internationally on the development of GM yeast?
-,What has Anchor Yeast contributed toward any research by the University of Stellenbosch, and in which department?
-,How much money has Anchor Yeast committed to the Institute of Biotechnology’s planned GM vine research so far?
-,What is Anchor Yeast’s annual budget for GMO research?
-,When did Anchor Yeast commenced research into GM yeasts?
More:
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In 2006 Melanie Gosling wrote in the Cape Times (http://www.iol.co.za/index.php?set_id=14&click_id=143&art_id=vn20061018013712374C594914) that GM yeasts are ready and waiting to be made available in SA. This yeast was developed by an ex-South African scientist (Van Vuuren?) at a Canadian university. Is Anchor Yeast connected to this product?
,Does Anchor Yeast supply GM products to the baking or beer industry in South Africa/Africa or elsewhere?

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2 thoughts on “Questions on Anchor’s role in GMO debate

  1. Dear Donovan,

    The opinions expressed by myself in http://www.winegoggle.co.za and http://www.grape.co.za are entirely my own and do not represent the views of Anchor Yeast. Anchor Yeast is not in any way involved in any GM research. Anchor Yeast has never produced any GM products and none of the raw materials used in the production of Anchor yeasts are GMO derived. Anchor Yeast only supports classical (non-GM) research at The Institute of Wine Biotechnology, Nietvoorbij and other international research institutes.

    I hold a Master’s degree in Microbiology from Stellenbosch University and my field of study was the genetic engineering of yeasts and bacteria. The promoter for my postgraduate studies was prof. Sakkie Pretorius. I therefore have knowledge on the subject I am blogging about. I have also been working in the South African wine industry for 13 years so I am totally aware of consumer perception of GM technology.

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