Labelling of foods as GM or non-GM helps inform consumers about the process by which the food is produced,but it gives no information about the contents of the foods or the risks/benefits that may be associated with certain foods.

Information explaining how food has been transformed as well as the resulting changes in food composition will enable consumers to assess these risks and benefits.

The FAO/WHO guidelines propose to label GM foods when they;

* Contain GM-organisms from which they are produced.
* Contain Protein or DNA resulting from GM technology.
* When they are significantly different from their conventional counter parts.

Labelling is traditionally used to assist consumers identify foods that may contain allergens or other potentially harmful substances.It also help consumers in selecting certain foods based on their mode of production,on environmental(e.g organic),ethical or religious grounds.

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