Madam Flora Christine Amagloh, Food Scientist, Council for Scientific and Industrial Research – Savannah Agricultural Research Institute (CSIR-SARI), says the Pod Borer Resistant (PBR) cowpea is nutritionally the same as the conventional cowpea variety, Songotra.
She said the genetic modification applied in developing the PBR cowpea was not designed to alter its nutritional composition, and that extensive analysis of both varieties revealed no significant differences in macro and micronutrient content.
The Food Scientist at the CSIR-SARI was speaking at a New Media workshop organised for members of the New Media Association of Ghana, by Open Forum on Agricultural Biotechnology (OFAB) Ghana Chapter in Accra.
The workshop, comprising bloggers and social media influencers, was designed to explore the critical role of biotechnology in enhancing food security and supporting smallholder farmers across Ghana.
It provided an opportunity to clarify key issues surrounding agricultural biotechnology and to highlight the benefits of the PBR cowpea seed developed locally by the CSIR.
Madam Amagloh said beyond laboratory analysis, sensory evaluations were also conducted to determine differences in taste, appearance, aroma, texture, and overall acceptability.
She added that cowpea-based dishes such as waakye, kose, and tubani were prepared with both varieties, and panellists concluded there were no distinguishable differences between the PBR cowpea and Songotra.
Madam Amaglo emphasized that the initiative to involve influencers was deliberate, given the widespread misconceptions about genetically modified foods on social media and urged participants to use their platforms to communicate accurate information to the public.
“We want influencers to grasp the truth behind GM, because there are so many perceptions and people peddling lies about GM foods. ,” she added.
She cautioned that with individuals already allergic to cowpea, the GM cowpea would not change that, because it was still like the normal beans.
Mr. Enoch Ilori, Project Officer, OFAB Ghana, reiterated that the purpose of the engagement was to discuss genetic modification, with a particular focus on the PBR cowpea developed by CSIR-SARI.
He said OFAB served as a platform to connect scientists and stakeholders, creating opportunities to better understand biotechnology, its applications, and its potential benefits for Ghanaians, particularly smallholder farmers.
Mr. Ilori said the session was aimed at educating influencers and bloggers to enable them to serve as credible voices in countering misinformation and disinformation surrounding biotechnology and its products.
He added that it was essential that they were well-informed with accurate facts so that the content they share would educate the public and highlight the benefits the technology offered to the nation.
Mr. Jibriel Suliah, Secretary of the New Media Association, Ghana, said before the engagement, the general perception among many bloggers and media practitioners was that GMOs involved injecting substances into fruits and vegetables to artificially ripen them, leading to harmful effects on consumers.
He added that through this session, they had gained a clearer understanding of the science behind genetic modification, appreciating that GMOs were developed through rigorous scientific research, with the aim of providing safe and healthy food.
“As a result, I am committed to using my platform to educate my audience and followers on social media, helping to correct the misconceptions surrounding biotechnology”
“I believe my colleagues in the New Media Association of Ghana, who also participated in this engagement, have equally gained valuable insights and will contribute to addressing misinformation and reshaping public perceptions,” he stressed.
Source: GNA
The post Food scientist says no nutritional difference between PBR cowpea and conventional cowpea appeared first on Ghana Business News.
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