By Sophy Okwiri;
The agricultural biotechnology sensitization workshop, held on February 20-21, 2025, in Nairobi, marked a significant step towards strengthening the role of nutritionists in addressing food and nutritional security, with a special focus on genetically modified organisms (GMOs).
The two-day event, under the banner of the Africa Science Dialogue, gathered over 25 stakeholders from diverse organizations with a common goal: to increase the understanding of biotechnology’s potential in addressing food security challenges, especially amidst the ongoing debate around GMOs.
Graced by Dr. Margaret Karembu, Director of the International Service for the Acquisition of Agri Biotech Applications (ISAAA), the workshop sought to foster an informed network of nutritionists equipped with accurate knowledge on biotech foods.
The workshop also addressed misinformation as a major barrier to the acceptance of biotech foods. Nutritionists, as trusted experts, were encouraged to provide science-backed insights into the link between biotech foods and improved nutrition.
Dr. Karembu emphasized the importance of adapting to technological change and managing the misinformation that often circulates on digital platforms.
“We must actively engage in addressing concerns about GMOs by seeking expert responses and contributing to public awareness,” Dr. Karembu remarked, underlining the vital role nutritionists play in shaping perceptions of biotechnology in food systems.
The workshop’s discussions highlighted several challenges facing Kenyan nutritionists as they strive to share credible information with the public, especially regarding the sensitive issue of GMOs. These challenges stem from institutional barriers, communication restrictions, and the rapid spread of misinformation.
Dr. Martin Mwirigi, Director at the Biotech Research Institute KALRO, discussed the importance of innovation in addressing climate change challenges.He hinted that farmers will soon access Bt maize, a genetically modified maize resistant to stem borer and fall armyworm, two most devastating pests responsible for massive losses in maize production across the country.
He also disclosed the development of livestock vaccines using modern biotechnology. The vaccines, he said, will eradicate notorious diseases such as Rift Valley Fever (RVF) and livestock improve production.
According to Dr. Mwirigi, key benefits of GMOs include enhanced nutritional content, longer shelf life, reduced allergens and toxins, improved food security, and lower pesticide exposure.
By embracing these solutions, nutrition experts in Kenya can play a pivotal role in shaping public understanding of biotechnology, food security, and the role of GMOs in creating a sustainable and nutritious future.
Sophy Okwiri is a Kenya-based freelance journalist specializing in agriculture and environmental reporting.
