{"id":9393,"date":"2018-03-07T17:03:00","date_gmt":"2018-03-07T16:03:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9393"},"modified":"2022-05-12T09:36:07","modified_gmt":"2022-05-12T07:36:07","slug":"du-genie-genetique-dans-le-pain","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-genie-genetique-dans-le-pain\/","title":{"rendered":"Du g\u00e9nie g\u00e9n\u00e9tique dans le pain\u2009?"},"content":{"rendered":"\n

Bien que la consommation de pain par personne ait diminu\u00e9 de 5\u202fkg entre\u202f2006 et\u202f2015 en Suisse, pour atteindre 20,2\u202fkg, notre pain quotidien est toujours consid\u00e9r\u00e9 comme l\u2019un des aliments de bases les plus importants pour la population.<\/strong><\/p>\n\n\n\n

Notre consommation de produits \u00e9volue de plus en plus dans des directions diff\u00e9rentes. D\u2019une part, les courses doivent aller vite et devraient co\u00fbter le moins possible. D\u2019autre part, nous voulons manger \u00e9quilibr\u00e9, sain et avec des aliments naturels. Toutefois, comment peuvent-ils \u00eatre, en m\u00eame temps, \u00ab\u2009bon march\u00e9\u2009\u00bb et r\u00e9alis\u00e9s avec des mati\u00e8res premi\u00e8res produites durablement \u00e0 partir d\u2019une ferme biologique r\u00e9gionale. De plus, nous voulons aussi verser \u00e0 nos travailleurs dans les entreprises un salaire d\u00e9cent. Ces oppositions sont difficilement compatibles.<\/p>\n\n\n\n

Pour r\u00e9duire les co\u00fbts, diverses entreprises agricoles internationales ont d\u00e9j\u00e0 mis sur le march\u00e9 du ma\u00efs, du soja ou du colza g\u00e9n\u00e9tiquement modifi\u00e9. Comme ces mati\u00e8res se trouvent souvent dans les produits transform\u00e9s et dans l\u2019alimentation animale, nous avons presque d\u00e9j\u00e0 tous pris part \u00e0 ce \u00ab\u2009festin\u2009\u00bb sans le savoir.<\/p>\n\n\n\n

Jusqu\u2019\u00e0 pr\u00e9sent, les principaux acteurs dans le domaine du g\u00e9nie g\u00e9n\u00e9tique et de la manipulation g\u00e9n\u00e9tique \u00e9taient r\u00e9ticents au bl\u00e9. Cependant, un producteur am\u00e9ricain de semence a investi massivement dans la recherche pour rendre le grain r\u00e9sistant aux infestations de rongeurs et pour augmenter les rendements. Avec cela, le g\u00e9nie g\u00e9n\u00e9tique a fait un puissant bond en avant en direction de l\u2019approvisionnement alimentaire des consommateurs. Chez nos voisins europ\u00e9ens et en Suisse, les c\u00e9r\u00e9ales g\u00e9n\u00e9tiquement modifi\u00e9s sont mal vues et leurs cultures interdites.<\/p>\n\n\n\n

Nous devons faire en sorte que cela reste ainsi. Jusqu\u2019\u00e0 la fin 2021, un moratoire existe en Suisse. Aucune plante g\u00e9n\u00e9tiquement modifi\u00e9e ne peut y \u00eatre cultiv\u00e9e. En ce moment, le Conseil f\u00e9d\u00e9ral travaille cependant d\u00e9j\u00e0 \u00e0 un possible rel\u00e2chement. Personne ne peut pr\u00e9voir les cons\u00e9quences d\u2019une telle intervention sur notre alimentation. J\u2019esp\u00e8re que cela n\u2019arrivera jamais et que nous pourrons continuer \u00e0 proposer nos produits de boulangerie artisanale \u00e0 un prix raisonnables et en ayant bonne conscience.<\/p>\n\n\n\n

Markus B\u00e4hler<\/p>\n\n\n\n

Markus B\u00e4hler est membre du comit\u00e9 de l\u2019association r\u00e9gionale des boulangers-confiseurs Berne-Soleure et ma\u00eetre de cours au CFP \u00e0 Bienne.<\/p>\n\n\n\n

Blogs pr\u00e9c\u00e9dents<\/p>\n\n\n\n

Les swissbaker-blog sont \u00e0 relire sur www.swissbaker.ch\/panissimo > swissbaker-blog<\/a> . Ils refl\u00e8tent l\u2019opinion de leur auteur. \u00ab\u2009panissimo\u2009\u00bb d\u00e9cline toute responsabilit\u00e9 quant \u00e0 l\u2019exactitude et l\u2019exhaustivit\u00e9 de leur contenu.<\/p>\n","protected":false},"excerpt":{"rendered":"

Bien que la consommation de pain par personne ait diminu\u00e9 de 5\u202fkg entre\u202f2006 et\u202f2015 en Suisse, pour atteindre 20,2\u202fkg, notre pain quotidien est toujours consid\u00e9r\u00e9 comme l\u2019un des aliments de bases les plus importants pour la population. Notre consommation de produits \u00e9volue de plus en plus dans des directions diff\u00e9rentes. D\u2019une part, les courses doivent aller vite et devraient co\u00fbter […]<\/p>\n","protected":false},"author":1,"featured_media":6665,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[],"class_list":["post-9393","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr"],"acf":[],"yoast_head":"\nDu g\u00e9nie g\u00e9n\u00e9tique dans le pain\u2009? | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/du-genie-genetique-dans-le-pain\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Du g\u00e9nie g\u00e9n\u00e9tique dans le pain\u2009?\" \/>\n<meta property=\"og:description\" content=\"Bien que la consommation de pain par personne ait diminu\u00e9 de 5\u202fkg entre\u202f2006 et\u202f2015 en Suisse, pour atteindre 20,2\u202fkg, notre pain quotidien est toujours consid\u00e9r\u00e9 comme l\u2019un des aliments de bases les plus importants pour la population. Notre consommation de produits \u00e9volue de plus en plus dans des directions diff\u00e9rentes. 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