Genetically Modified (GM) Foods

According to Wikipedia, Genetic engineering, genetic modification (GM) and gene splicing are terms for the process of manipulating genes, usually outside the organism’s normal reproductive process. In other words, Genetically-modified (GM) food is produced from plants or animals which have had their genes changed in the laboratory by scientists.

Today, seven out of every ten items on grocery stores shelves contain ingredients that have been genetically modified. According to the Human Genome Project, in 2003 about 167 million acres (67.7 million hectares) grown by 7 million farmers in 18 countries were planted with transgenic crops such as soybeans, corn, cotton, canola, sweet potato, bananas, etc. Countries that grew 99% of the global transgenic crops were the United States (63%), Argentina (21%), Canada (6%), Brazil (4%), and China (4%), and South Africa (1%).

Pros and Cons of GM Foods
GM foods are developed and marketed because there is some perceived advantage either to the producer or consumer of these foods. There are advocates as well as adversaries of GM technology. Many supporters of genetic modification argue that GM enhances nutrition, taste and quality of crops. Also, the technology decreases the growing time of crops. At the same time, it also shows improvement of organisms’ resistance to disease, pests and chemicals. In terms of environment, GM increases the conservation of soil, water and energy. In addition, GM benefits societies due to increased food security for growing populations.

However, there are adversaries, especially the Organic Consumers Association, which argue that GM has potential risk to human health such as allergens antibiotic resistance and other unknown diseases. In terms of environmental impact, critics objected that GM may cause unintended transfer of transgenes through cross-pollination and loss of flora and fauna biodiversity. In addition, there is argument that GM is violating the natural intrinsic values of organisms.