Analysis of Genetically Altered Food
Analysis of Genetically Altered Food
“Biotechnology involves any technique that uses living organisms or parts there of to make or modify products, to improve plants or animals or to develop micro organisms for specific uses”
In the past century humans have been lucky enough to stumble upon one of the basic building blocks of organisms, DNA. In recent years scientists have been able to develop ways in which they can manipulate, alter, and transfer DNA in forms that can help improve our lives. One way in which DNA research has been used to improve our lifestyle, is by engineering the deoxyribonucleic acid into ways which can alter food supplies to make them bigger, taste better, resistant to pests and even make them have a greater concentration of nutrients. Of course this is great news to the human population, but there are still a few disadvantages. With all the good news these altered crops provide for humans, concerns are still among people. These concerns include; whether or not these alterations will affect humans in a negative way, and what impact they will have on the environment. Although no one can know for sure., the effects of these genetically engineered crops are probably overstated. Bioengineered crops could play a significant role in increasing crop production which will allow the world to feed more people and do it using less land.
A recent study on bioengineered crops concluded that these crops are safe and can improve production dramatically. Those opposing the genetically altered crops state that “when altered DNA molecules are introduced into a living organism in the filed, the full range of their effects cannot be predicted or known before commercialization (over)."
In the near future, shoppers will be able to find foods that last longer, taste better and are more nutritious than the foods currently eaten. And an even greater variety of foods all year round. These products will be made possible through biotechnology, and some of them are already available. For centuries, farmers grew plants to produce special foods with unique characteristics: better taste, higher yield or greater resistance to drought or frosts. “History shows that five thousand years ago in Peru, potatoes were grown selectively. Plants, which produced potatoes with desirable characteristics, such as higher yields, were used to produce future plants....