听力原文 国际交流英语视听说4 第八单元

Unit 6 Food Concerns

Analytical

Listening 1

Lecturer: Let me just get my first slide up. Great. OK, everyone, today we’re going to talk about genetically-modified foods—GM foods for short. These are foods with modified genes. Nowadays, scientists can modify the genes of any animal or plant to make them grow faster, grow bigger, or even produce their own pesticides. Genetic engineers can take a gene from virtually any animal or plant and insert it into virtually any other animal or plant. For example, they can put a rat gene into lettuce to make it produce vitamin C, or put moth genes into apple plants to help them resist diseases. Some GM plants produce chemicals that fight insects. This means that insects would not be able to destroy any crops.

Lecturer: Scientists have modified the genes of Atlantic salmon to make them grow twice as fast. They’ve modified the genes of cattle and sheep so they produce medicines in their milk. Many scientists feel that GM foods could be the key to the next advances in agriculture and health. OK so far? OK. Onto the next slide. On the other hand, there’s another side to GM foods, too. Critics fear that these new foods are being rushed to market before their effects are fully understood. Scientists think that some weeds could pick up modified genes from other plants and become “superweeds”. Superweeds could spread over wide areas of land and be very hard to kill. Scientists are also worried about possible harmful effects of GM plants on insects and animals.

Lecturer: In North America and Europe, the value and impact of GM foods has become the subject of intense debate. Are you following me? Yes, you have a question?

Student 1: Yes, um, are any of these GM foods in restaurants today?

Lecturer: Oh, sure. Most people don’t even realize that they’ve been eating genetically-modified foods. In the United States, for instance, genetically modified vegetables have been sold since the mid-1990s. More than 60 percent of all processed foods on U.S. supermarket shelves—including pizza, ice cream, salad dressing, and baking powder—contain ingredients from GM soybeans, corn, or canola. And the U.S. is certainly not alone.

Lecturer: Argentina, Canada, China, South Africa, Australia, Germany, and Spain all plant plenty of genetically-modified vegetable crops. On the other hand, while scientists have created various GM animals, no GM animals have been approved for use as food yet. Any other questions?

Student 2: I have a question. Genetically modifying plants and animals sounds dangerous to me. Is it?

Lecturer: There are things to be concerned about, no question. But corporations try to offset risks by doing thorough testing—more than any other food we eat—that’s according to one of the leading developers of GM products.

Lecturer: Government agencies are also involved in monitoring the production and sale of GM foods. Some people want to require companies to label their GM products. However, in the U.S. at least, food companies don’t have to specially label their GM products because government agencies haven’t found GM foods to be significantly different from conventional foods. Does that make sense? OK. Onto a new slide then. So far, there isn’t any proof that GM foods hurt the environment. Some scientists are concerned, however, about what they call “gene flow”. Gene flow is the movement of genes via flowers and seeds from one population of plants to another. Some scientists feel that mixing GM plants with conventional ones could have long-term impact on gene flow.

Lecturer: And there are other concerns, too. For example, advocates of GM crops point out a major benefit—GM crops have a resistance to insects. However, some critics fear that insects will gradually get used to such crops. The result could be super-pests that farmers would have no weapons against. And finally, here’s the last slide. While I’ve talked about the drawbacks to GM foods, I must mention that GM foods also have great potential to help feed the world. Let me give you an example. Golden rice is a recent food that has been genetically modified. White rice, which is an important food in many cultures, doesn’t provide any beta-carotene, which allows our bodies to produce vitamin A.

Lecturer: According to the World Health Organization, between 100 million and 140 million children in the world suffer from vitamin A deficiency. The genes of golden rice plants have been modified so that they create beta-carotene. Skeptics say that golden rice alone won’t greatly diminish vitamin A deficiency in the world, and it remains to be seen whether it will improve vitamin A levels. Still, it could prove very important to the welfare of millions of children. It looks like class is almost over, but let me add one more thing. Some critics don’t like the fact that big companies control genetic modification. These critics say the companies aren’t devoting enough resources to developing seed technology for poor farmers.

Lecturer: But, on the positive side, genetic modification can increase the amount of food we can produce, it offers crop varieties that resist pests and disease, and it provides ways to grow crops on land that would otherwise not support farming. And genetically-modified seeds are easy for farmers to use because the technology is built into them. Farmers just need to plant them. With so many advantages, I think GM foods are only going to become more important in the future.

Listening 2

Susan: Did you go grocery shopping today? Did you remember to pick up the rice?

Andy: Yes, I did go shopping, but I didn’t get any rice. It was so expensive. I can’t believe how much food prices have risen lately.

Susan: I know, and we’ll probably see them go even higher.

Andy: What makes you think that?

Susan: I’ve been reading about it in this magazine. It seems that over the past five

or 10 years, prices have been rising faster than the norm.

Andy: I’ve noticed that. Personally, I think we ought to ask farmers to farm more land.

Susan: Well, that presumes that there’s more land to be farmed. I think most available land in the world is already being farmed, don’t you? The scope of the problem is actually very large, I think, and there are quite a few problems that are coinciding all at once.

Andy: Like what?

Susan: Well, let me look back at this article. Hmm, yes, now I remember. One big factor is the success of developing countries. Countries that are developing rapidly, such as India and China, have growing middle classes—people with extra money to spend. All around the world, the middle class has an inclination to eat more luxury foods such as meat and dairy products.

Andy: So? What does that have to do with the price of other foods?

Susan: Well, it says here that it takes about 3.2 kilograms of grain to get half a kilogram of meat. The grain is needed to feed the animals while they are being raised. So, I guess, with more people eating meat and dairy, there’s less grain available. And if there’s less grain, the price goes up.

Andy: That’s the law of supply and demand, right? If there’s a demand for something, but a low supply of it, it becomes more expensive.

Susan: Yes, I think that’s right. So, if people primarily eat grains such as rice and wheat for most of their daily calories, it’ll be a problem. When grain prices go up, they’ll have very few other options.

Andy: Why don’t they do something about it? The government, I mean, or the United Nations.

Susan: Well, governments have done some things. For example, some government policies don’t allow grain to be exported. That way, more food stays in the country for their people.

Andy: That makes sense.

Susan: You know, I heard that some climate experts are predicting a scenario in which large areas in Africa and Asia will become deserts. That might be a problem, too—if the land is too dry to grow crops on.

Andy: Wow. Well, if it were up to me, I’d try to get the whole world to work together to stop that from happening.

Susan: Well, the experts say the only answer is to increase the amount of food grown on existing farms.

Andy: How can they do it, though?

Susan: Well, the U.S. Secretary of Agriculture recommended that each country make an effort to increase agricultural output. That means better water management, better fertilizer management, and using GM crops.

Andy: As far as I’m concerned, he’s right. I mean, what’s more important than food? They really should do it.

Susan: Yes, they should. Do you want to read the article after I’m finished, Andy?

Andy: No, thanks. I think you’ve already told me everything I need to know!

View the World

Narrator: At a Los Angeles Whole Foods Market store, customers have come to expect eco-friendly fruit. With the best-selling EARTH bananas they’re also getting an unconventional story. It starts here, at EARTH University, an agricultural college in eastern Costa Rica. For the past 16 years the school has run a 600-acre banana plantation as both a for-profit business and a place to teach. The farm now produces half a million 40-pound boxes of bananas every year, which are sold exclusively at several Whole Foods stores in the U.S. Banana sales revenue helps pay for tuition for the school’s 400-plus students, many of whom come from poor backgrounds in developing countries. EARTH University is also changing the way bananas are grown.

Luis Quiros: Conventional companies produce conventional bananas, and conventional bananas means bananas that depend on chemicals. When I talk about chemicals, I talk about the application of insecticide, herbicide, fungicide, chemical fertilizers. And now, when I come here to EARTH, I see another concept of production.

Narrator: Plastic bags wrapped around growing bananas to protect them from insects and the elements were once discarded and often ended up clogging rivers and streams. Now they are recycled, and EARTH University’s pioneering program has been adopted by most major farms in the industry. EARTH’s bananas are still not organically grown.

Narrator: But the school’s organic farmers have developed fertilizers that include so-called “effective bacteria” and fungi that help minimize disease. Pesticide use has also been significantly reduced. Now, other banana growers are adopting EARTH’s organic fertilizing techniques.

Panfilo Tabora: Our students have gotten the expertise; we go out and tell all the banana producers that they can do it for them, and they get hired. And therefore, it spreads all over, in Ecuador, in Colombia, in all of Central America and also in Asia.

Narrator: Tabora says EARTH is working on new techniques that would allow the university to produce completely organic bananas. Whole Foods customers who buy EARTH bananas are buying what one company official describes as a “complete feel-good package”.

Michael Besancon: In our store, they are looking for quality, they are looking for quality of taste and quality of product. Then there’s those folks who are wanting to vote with their dollars for whatever their core beliefs are: sustainability, environment being the big one, social ... the fact that buying a banana at Whole Foods Market from EARTH is helping to further the education of kids in the humid tropics.

Narrator: Now, the partnership has expanded to other fruit, including pineapples and mangos. EARTH now produces mangos on a second campus in Costa Rica, in the northwestern Guanacaste region. The climate here is much drier and hotter than on the Caribbean side of Costa Rica—making it ideal mango growing country. This year’s harvest of 300,000 mangoes was sold to European stores, and next year, EARTH hopes to sell to Whole Foods in the U.S.

Further Listening

Listening 1

The world population is now over seven billion people. As a result, there is an intense need for additional food. Instead of using conventional farming methods, many large farms now only plant one crop such as corn, wheat, or rice. Farmers plant this crop over very large areas. This type of agriculture is known as monoculture. The benefit of monoculture is to maximize the harvest, but there are experts who say that the benefit is offset by its negative effects.

One serious problem of monoculture is the effect it has had on the number of vegetable varieties grown by farmers. The number of vegetable varieties has greatly diminished since 1903, and many crop species no longer exist. In the future, if one of the plants farmers rely on is destroyed via disease or climate change, this could cause major problems in the world’s food supply.

Therefore, some scientists are now trying to modify the genes of other vegetables to recreate the lost vegetable varieties.

It’s important to monitor and save the vegetable varieties that remain. Many experts advocate setting up seed banks to collect and keep the seeds of plants that are no longer planted by farmers. Many farmers and scientists devote themselves to the important work of setting up these seed banks. Today there are about 1,400 of them around the world. The vegetable seeds inside these seed banks could be extremely important to the welfare of the people on Earth.

Listening 2

In the second half of the 20th century, there was a dramatic increase in the amount of food farmers were able to produce. Thanks to improved farming methods, agricultural output of corn, wheat, and rice increased around 50 percent. It seemed apparent that scientists could increase production of food as needed. People presumed that there would always be enough food to meet the world’s needs.

Today, it seems that scientists might have been wrong. In recent years, shortages of important crops such as corn and rice have become the norm, and with these grains in short supply, their prices have been rising. The problem has been particularly serious for people who rely primarily on grain to fill their stomachs. The cope of the problem has been global, affecting consumers in Africa, Asia, Europe, and the Americas.

There is not just one explanation for these shortages, but rather several reasons that coincide. One reason for the food shortage is that people are eating more meat and dairy products. Both meat and dairy products require large amounts of grain to produce. Another reason is the use of large quantities of grains to produce fuels instead of food. Water shortages and the growing world population have also contributed to the food problems.

There are probably no easy solutions to these problems. It seems very difficult to ask people to fight their natural inclinations to eat meat. A government policy that

makes eating meat illegal would likely be very unpopular. However, some experts believe we have no choice but to take action. If we don’t, the future may bring us unpleasant scenarios of too little food for the world’s people.

Listening 3

The hard soil and insect pests forced many farmers to give up on the land. Then in 2003, the Philippine government allowed farmers to plant GM corn. Although there were some fears about the dangers of GM corn, results of safety tests convinced the government to approve it.

Global agriculture companies helped farmers get started and taught them to plant GM corn. Farmers used insect-resistant varieties that grow well in hard soil. Since then, the government has encouraged farmers to plant more crops. GM corn has enabled the farmers to produce more corn per acre than ever before. In fact, GM corn has allowed farmers to produce three to four times as much corn per acre as was possible before.

The success story of GM corn in the Philippines has motivated farmers to try other varieties of GM crops. Recently, Philippine farmers were winners of an international prize for outstanding agricultural projects. The prize is designed to inspire farmers to reach for excellence in agriculture.

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Unit 6 Food Concerns Analytical Listening 1 Lecturer: Let me just get my first slide up. Great. OK, everyone, today we’re going to talk about genetically-modified foods—GM foods for short. These are foods with modified genes. Nowadays, scientists can modify the genes of any animal or plant to make them grow faster, grow bigger, or even produce their own pesticides. Genetic engineers can take a gene from virtually any animal or plant and insert it into virtually any other animal or plant. For example, they can put a rat gene into lettuce to make it produce vitamin C, or put moth genes into apple plants to help them resist diseases. Some GM plants produce chemicals that fight insects. This means that insects would not be able to destroy any crops. Lecturer: Scientists have modified the genes of Atlantic salmon to make them grow twice as fast. They’ve modified the genes of cattle and sheep so they produce medicines in their milk. Many scientists feel that GM foods could be the key to the next advances in agriculture and health. OK so far? OK. Onto the next slide. On the other hand, there’s another side to GM foods, too. Critics fear that these new foods are being rushed to market before their effects are fully understood. Scientists think that some weeds could pick up modified genes from other plants and become “superweeds”. Superweeds could spread over wide areas of land and be very hard to kill. Scientists are also worried about possible harmful effects of GM plants on insects and animals. Lecturer: In North America and Europe, the value and impact of GM foods has become the subject of intense debate. Are you following me? Yes, you have a question? Student 1: Yes, um, are any of these GM foods in restaurants today? Lecturer: Oh, sure. Most people don’t even realize that they’ve been eating genetically-modified foods. In the United States, for instance, genetically modified vegetables have been sold since the mid-1990s. More than 60 percent of all processed foods on U.S. supermarket shelves—including pizza, ice cream, salad dressing, and baking powder—contain ingredients from GM soybeans, corn, or canola. And the U.S. is certainly not alone. Lecturer: Argentina, Canada, China, South Africa, Australia, Germany, and Spain all plant plenty of genetically-modified vegetable crops. On the other hand, while scientists have created various GM animals, no GM animals have been approved for use as food yet. Any other questions? Student 2: I have a question. Genetically modifying plants and animals sounds dangerous to me. Is it? Lecturer: There are things to be concerned about, no question. But corporations try to offset risks by doing thorough testing—more than any other food we eat—that’s according to one of the leading developers of GM products.

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