The main topic of genetically modified organisms (GMO) has been a contentious one for nearly two many years. In many parts of the earth, fears are readily available over potential health problems and the prospect of environmental catastrophe, all coming from the production and consumption of GM foods. As the paranoia is slowly but surely decreasing, lots of false information remains thrown about regarding genetic engineering and GMC foods. What exactly are GM foods and what are the risks and benefits they confer to the individual consumer also to the ecosystems in which they are grown? Anna Ziuzina
The first major intersection of genetic engineering and food occurred in 1987 with the first tests of a modified version of the bacteria Pseudomonas syringae on strawberry fields in California. The bacteria, which commonly endures the surface of crops, normally produces a protein that allows ice to more easily get started crystallizing, triggering destruction to the host vegetable. However, the strain of P. syringae used in the experiment had recently been engineered without the gene needed to produce the protein in hopes of reducing frost-induced crop reduction. Though the data seemed positive following the trial, they couldn’t be totally trusted due to environmental activists destroying some of quality crops in demonstration of the experiment.
The first genetically engineered food product hit the cabinets in early 1990s in the form of the “Flavr Savr” tomato. Calgene, a Californian company later acquired by biotech monster Monsanto, had engineered the plant to get a slower treatment process, though its other ripening attributes like sweet taste would develop normally. Garlic are often harvested while still green and hard in order to better survive the rigors of transport. Soft, ripe berry often get smashed or otherwise degraded as vehicles bump along rough tracks. The Flavr Savr was created to be both tasty and sturdy. However, due to competition from conventionally bred cultivars (plant varieties), problems with creation rates, and troublesome mining technology, the Flavr Savr never made a huge proceed the tomato market. Yet , it did pave just how for future growth in the GM food market.
Today, there are many genetically modified food plants available, including soybeans, hammer toe, cotton, alfalfa, sugar stick and beets, rice, lead capture pages, and others. Their anatomist bestows benefits including herbicide, pest, and virus amount of resistance, as well as higher nutritional content via increased endogenous production of vitamin supplements and essential fatty stomach acids. Actually a huge majority of soybeans, cotton, and hammer toe grown in the usa is now genetically modified organisms, most designed for herbicide and/or infestations resistance. Truth be told, if you are in america and many other parts of the world, you most likely consume GM foods regularly.
Despite the widespread and longstanding consumption of GMC foods by millions if not billions of people, controversy persists over the safety of GM foods in regards to both human health and environmental integrity. While many concerns over GM crops are generally unfounded, it will be worth taking the time to understand how GM foods are assessed and approved.