Genetic engineering is the deliberate modification of the characteristics of an organism by manipulating its genetic material, otherwise known as DNA. Since biochemists Stanley Cohen and Herbert Boyer pioneered genetic engineering in 1973, the process has grown to have numerous applications such as medicine production, for example insulin (Mckinley). However, a main topic of concern is the application of genetic engineering on foods that we eat everyday. By modifying the genetic "blueprint" of crops, it is possible to improve many aspects of agriculture. But with any sort of scientific discovery that allows humans to act as Mother Nature, genetically modifying organisms has been a very controversial topic. Yet our society continues to grow, and the need for the benefits of genetically modified foods continues to grow. Genetically modifying foods should be permitted in our society because it allows larger yields of crops to be produced, produces foods with higher nutritional values, and reduces our global ecological footprint.
TRANSITION The concept of improving plants has been around since the day humans started growing plants. This was accomplished by
A new kind of foods called the genetically modified foods has been creating a quiet revolution in the American market for the past several years. Scientists are able to produce these new foods by transferring genes from one organism into another across species boundaries. This new technique has been developed to improve the shelf life, nutritional content, flavor, color, and texture of foods. Since 1994, about 45 genetically modified foods such as tomato, corn, soybeans, canola, and potatoes have been marketed in the United States. About two-thirds of foods that are processed in U.S. contain genetically modified ingredients. So, we the people are consuming these foods without realizing the fact that they are not produced naturally.
These pest resistant plants yield higher quantities of food. Manipulation of plants has also made it possible for food to last longer. But just because there is more of it and it lasts longer, does not mean that it is better. Many people are concerned about what genetic engineering will do to the food that they eat, causing them to choose to buy organic because organic foods are naturally grown.
The capability to withstand water shortages and the havoc caused by the harvest passes makes the plants to mature early with its productivity level being high. Regions suffering from food shortages can only undergo starvation for short period before it can start to enjoy the food. On the other hand, the abovementioned advantages make farmers engage in profitable farming business with the low level of costs of farm inputs and high outputs. This aspect benefits not only the farmers but also the population that stands to enjoy a large variety of food stuff at their disposal.
While scientist experiments are increased nutritional benefits or productivity, this two main traits have been added to date are herbicide tolerance and the ability of the plant to produce its own pesticide.Which results in no health benefit, only economic benefit. Vaccines, proteins and other pharmaceutical has been developed because of the use of molecular biology and which was a success. Scientist discoveries led to GMOs farmers to increase the use of weed killers while decreasing the use of pest
The genetic engineering of foods has, in one sense, been in existence for hundreds of years. The first time Gregor Mendel bred different varieties of pea plants to observe the various traits present in their offspring, the concept was born. Today, genetic engineering has developed into one of the most complex and advanced fields of scientific thinking, all the while provoking many questions and acquiring many opponents along the way. While there are compelling arguments presented for each side of the issue, the simple fact is that genetically modified (GM) foods are a reality, especially in the United States, as they are already present in many products that are consumed on a daily
Our world is full of complications, situations that need people’s attention. Scientists are attempting to find answers for most of the world’s difficulties. Nevertheless, a solution for one problem creates some other obstacle. It becomes impossible to create a solution that does not have side effects. One of the difficult situations in this world is hunger and poverty. Many people lack enough food to live a healthy life, especially in developing and underdeveloped countries. In order to provide sufficient food and maintain food security, scientists discovered genetically altered foods. Genetically engineered foods are grown from plants or animals whose genes are modified by inserting new genes that can increase the plant’s and animal’s resistance to diseases and worms. By doing so, researchers improve crop yield and animal products. In addition to increasing the amount of food produced, scientists enhance the nutritive content of crops by using biotechnology, which results in reducing malnutrition. Furthermore, some investigators claim the environmental importance of
“70 percent of our corn farmland and 93 percent of soy farmland are planted with crops genetically engineered to resist pests and herbicides and increase crop yields. 60% of all the processed foods in the United States are genetically modified; a shocking statistic has the concern of many Americans. However, most people are uninformed about the beneficial impact that genetically modified food has on their diet. GM is the use of molecular biology technology to modify the inherited structure of organisms. Genetically engineered crops increase nutrients, drought tolerance, provide more food for growing populations, and resists diseases and pesticides. Genetically engineered foods are crucial to the improvement of economy, agriculture, society, and health choices. The creation of GM foods was one of the most significant breakthroughs in food industry. Genetically modifying foods is a key component that is harmless for the enrichment of our foods.
Many people today are often amazed by the amount of nutrition and health information required for humans. The constant stream of genetic modification of food can be confusing. Genetically modified (GM) foods are plants and animals that have had their genetic makeup artificially altered by scientists to make them grow faster, taste better, last longer and to provide more nutrients. Scientists make these alternations by transferring genes from one organism into another in order to change the condition or character of the receiving organism. This process is known as biotechnology or genetic engineering (GE), and it has revolutionized the way that agriculture is practiced in many parts of the world. Researchers are now able to use GE
Welcome to the age of an agricultural revolution as everyday biotechnology continues to bring innovation to human’s most basic needs – food. Food is essential to any living organism, providing energy for our production and nutrients for our protection. Without this fundamental element, life cannot exist. Our lack to produce our own energy, like plants, causes us to become dependent on others for survival. Humans existence is attributed only to the million years of evolution our food source underwent to sustain our survival. Changing the primary nature of our food source, whether it is plant or animal, directs mankind in a dangerous future if our food dependency is permanently hampered. Welcome to the age of an agricultural devolution
GMO, genetically modified organisms, have been developed by the use of innovative techniques of genetic engineering. Genetically modified organisms offer advantages; such as, increase yields, reduction of crop damage from weeds, disease, and insects. Contrariwise, in spite of the
Genetically engineered foods are defined as foods that have had genes from other animals or plants (hereby referred to as foreign genes) added onto their genetic codes. The genetic engineering technique can be employed on animals, plants, or on such microorganisms as bacteria (NIH). The question of whether foods derived from such organisms should be approved for human consumption is what has raised widespread controversy among many circles. There are those who view GM foods as the ultimate solution to major challenges of the 21st century while others see them as a threat to human health and the environment. Notably, the global society is facing major challenges key among them being food insecurity and environmental issues such as global warming and climate change. Genetically engineered foods present a potential solution to these challenges. This paper will argue that with adequate research and regulation, genetically engineered foods should be approved owing to the benefits they present in terms of increased food production and quality, as well as eliminating the need to compromise the environment in the pursuit of more cultivation land and higher crop yield.