Summary : Biotechnology provides new and powerful tools for research and for accelerating the development of new and better foods. Dr. de Haen, FAO's Assistant Director-General, Economic and Social Department outlined FAO's position that modern biotechnologies should be used as adjuncts to, and not as substitutes for, conventional technologies in solving problems related to food production or processing. Within the past few years, a variety of foods produced using biotechnology have been approved in many countries. Examples are crops such as maize, potatoes, soybeans, tomatoes and oilseeds. The benefits of biotechnology are many and include providing resistance to crop pests to improve production and reduce chemical pesticide usage, thereby making major improvements in both food quality and nutrition. However, just as with any new means of food production, there are potential human health risks that must be considered when foods are developed using biotechnology. It is vitally important to encourage worldwide efforts to develop and apply appropriate strategies and safety assessment criteria for food biotechnology research and to ensure the wholesomeness and safety of the food supply. Dr. De Haen pointed out that this underlines the importance of this consultation in providing international guidelines in this area.