Food and Seed Diversity
My current work in progress, Entropy, has for basis the consequences of monoculture. In my novel, two major agribusinesses own 100% of the seeds for the major food crops, wheat, maize (corn) and soy.
This is not as far-fetched as it sounds. Ten years ago, farmers in North America could choose between over three hundred independent seed companies who each offered a slightly different type of seed. Today, there are barely 100. Four major companies, including Monsanto, own 50% of the proprietary seeds for major crops. Ninety-two per cent of soy acreage, and eighty-five per cent of soy are controlled by Monsanto through their seed sales and dependent technology.
Today, about 75% of the processed food you eat contain engineered ingredients, especially if they contain soy.
Monsanto added a gene to soy to make it resistant to its own pesticide, Roundup. This makes not only the plant, but the farmer, dependent on the chemical. The farmers also much purchase a license to be able to grow Monsanto seed. Most farmers ran out of conventional seeds around year 2000.
Not counting the possible health issues of GM (genetically modified) crops, monoculture is a major concern. Just like bacteria become resistant to antibiotics and develop new strains, so do pests and plant viruses. Because there is no diversity in the seeds, they are very vulnerable. Just as Dutch Elm Disease has almost decimated elm trees in North America, and as the Emerald Ash Borer is making its way across Canada and killing ash trees, a new pest for soy or corn is entirely possible. Without genetic variety, entire crops (the US grows 55% of world soy crops) could die and thus affect the world’s ability to feed itself.