The Development of Genetics Food Modifying Techniques

572 Words Feb 17th, 2018 2 Pages
These techniques have allowed for the introduction of yield traits to have a far greater control over a food's genetic structure than traditional ways such as selective breeding and mutation breeding. Since the past 10-20 years, the world population has been growing swiftly, at the same time, traditional agricultural has began failed to satisfy humans’ need. Under this circumstance, genetically modified foods has been introduced and widely discussed in worldwide. GM foods techniques which can increase yield potential by modifying plant type and exploiting heterocyst. However these techniques have implicit problems. Although they are enabled to increase the world food supply, the safety and the nature of the food are the main concern. Due to genetic engineering is a relatively new scientific aspect, therefore, all the techniques are still preliminary and unstable. This essay argues that the development of genetic modifying food technique should be continued.
Laukkanen et al. (2013) suggest that human population around the world has increased at an historically high average annual rate, but cereal production only has been keeping pace. In other words, the world food supply are facing a crisis that the food supply are projected to be completely insufficient to satisfy human’s need within a…

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