Of course, I’ve heard about cloning. And what I know about cloning goes beyond The 6th Day. Thing is, I always thought that the experiments on cloning were more in the field of medicine and whatever experiments were conducted with plants were merely preparatory for experiments on animals. And I thought that the interest had more to do with life-saving or enhancing the quality of human life more than anything. That’s why most of my reading on cloning was focused on ethical issues.
When I read that USFDA declared that meat from from healthy clones of cattle, swine and goats is as safe as meat from non-cloned animals, little did I know that there has been a long-standing debate over food safety issues. The way I understood it, what triggered the research on animal cloning was the need to meet the demands of an ever-growing market of meat consumers. This confused me because the way that First World countries are dumping cheap meat on Third World countries — consider why Rustan’s and its subsidiary Shopwise are hard-selling Australian lamb meat — I kinda thought that First World countries are already overproducing meat and are now obliged to sell them cheaply abroad just to cut losses.
Whether or not there is overproduction, the fact that imported meat is widely sold in our local markets points to the obvious fact that when meat from cloned animals are sold commercially in a few years’ time, chances are they will find their way in my neighborhood grocery. It’s not like consumers can simply choose not to buy meat from cloned animals. Consumers won’t know because the meat won’t be labeled as such. If I am not convinced of the safety of cloned animals’ meat, or even if I simply find them distasteful for some arbitrary reason, I’ll probably end up buying them anyway.