genetically modified crops
During the formative years, ancient humans were modifying the genes of crops and plants using the slow method of intercropping through the production of hybrids and varieties that combine the desired traits in the resulting individual of the same species, or by using mutants as one of the modern methods before the seventies of the last century. The main purpose of creating such crops is to incorporate a new characteristic or trait in the crop that does not occur naturally in the species. It is a process that requires a long time that could exceeds a number of years when following the old methods of cross-breeding and selection.
After rapid development in genetics, it has become possible today to integrate a number of traits into the crop without the need for interbreeding, using what is known as genetic engineering, where the first genetically modified organism (mouse) was obtained in 1973 By both Herbert Bowers and Stanley Cohen, by directly manipulating the genetic material of the organism, which today can be used to produce crops called genetically modified crops (Genetically Modified Crops), which are those crops whose DNA has been modified to have Specific characteristics using genetic engineering methods. With the beginning of the eighties, the first attempts to produce genetically modified plants began in the United States and France, and it was on the tobacco crop. In 1995 the USA announced Bt potato as first genetically modified crop to resist pesticides where Bt is referring to a gene taken from a soil-dwelling bacterium (Bacillus thuringiensis) that confers resistance to many insects. In 2009, 11 genetically modified crops were grown in 25 countries for the purpose of marketing. Crops such as potatoes, corn, soybeans, zucchini, tomatoes, canola and others are used in modification programs to increase the quantity of their production. Genetically modified crops are mainly used in agriculture. America, Brazil, Argentina, India, Canada and China have South Africa has the largest area under genetically modified crops.
The process of obtaining genetically modified crops is a complex and difficult process that can be mentioned with some simplification, as the process firstly requires identifying a plant or another organism that has a specific desired trait, followed by copying its genes in the laboratory, after which the desired genes are inserted into the DNA of the cell of the other plant to be modified, which is a complicated mechanism, needless to mention here. For DNA transfer, different techniques are used to transfer genes, the most common in use is the using of viruses or bacteria, as there are many bacteria and viruses used to transfer DNA to the plant cell, but for crops, a bacteria called Agrobacterium tumefaciens is used in common. These modified cells are now used to grow new plants with this specific trait. These new plants, before being sold to farmers, will undergo into various tests and revisions.
Advantages of genetically modified crops
Scientists choose the best characteristics to include in genetically modified crops, and therefore there are many advantages of them. Among these advantages, genetically modified crops are designed to be fast-growing and resistant to pests, and thus use very little amount if not of pesticides, and this is reflected in the health of the consumer and the environment. These crops are considered cheap due to the lower costs of crop service and production compared to other traditional crops, in addition to the increase in yields both horizontally and vertically, as they are more tolerant of harsh environmental conditions.
However, genetically modified crops are not risks free, as they are a source of allergic reactions in people because they may contain DNA from other organisms, so it is likely that the new DNA will activate allergic reactions in people who do not usually suffer from allergies to the same food or cases of unknown allergies. Transgenic crops may have increased the production of toxins at levels that are already harmful to humans these toxins are produced either because the gene is damaged during insertion into the DNA of another plant or when the recipient organism does not accept the inserted gene. Hence, eating these foods may harm one's health. Genetically modified crops are low nutritional value as it has been reported that some foods produced from genetically modified crops are devoid of nutritional value. As genetic engineering focuses more on improving and increasing production, extending the life of these crops, and preventing pests, nutritional value is often overlooked and food quality is thus compromised. While making the crop more resistant to pests, a decrease in antioxidant phytochemicals was also observed.
The genetic modification experiment is generally considered one of the most dangerous and out of control experiments, and that foods produced from genetically modified crops have not yet been subject to research on their impact on the health of the individual and the environment in the long run. The genetic modification of crops may threaten and destroy the genetic diversity and homogeneity of the various sources that give permanence and stability to the environment. Such technology serves specific groups of producers who seek power, money, and satisfy their desires at the expense of meeting the needs of humanity in general.
And finally, as a consumer, do you think that genetically modified crops are safe for human consumption? Do you know which food products you eat are made from genetically modified crops? Share your opinion