Genetically Modified Food

Genetically modified foods are produced from organisms whose DNA has been changed through genetic engineering. Genetic engineering techniques change the genetic makeup of an organism by introducing new genes from other organisms or repositioning or removing the organism’s existing genes. Foods produced from genetically modified organisms (GMOs) benefit producers because they are more resistant to pests and weeds and yield a larger quantity of crops. Foods produced from GMOs benefit consumers because they can have longer storage capacity, better flavor, and increased nutritional value. Consumers typically have been wary about the health effects resulting from eating genetically modified foods, but current research holds that genetically modified foods are as safe to eat as unmodified foods.

History

Around 10,000 years ago humans began to transition from a hunter-gatherer lifestyle to an agricultural lifestyle. (npr) As the need for improved production grew, farmers began modifying their crops and livestock to make them more resistant to diseases and pests and to serve human preferences. (ask-force) For thousands of years farmers have been modifying their crops and livestock through selective breeding and hybridization to better serve human preferences. (cite)

While selective breeding and hybridization are genetic modifications, these processes pre-date recombinant DNA processes and are not considered genetic engineering techniques. (site) DNA was first isolated in 1869 by Swiss physician Friedrich Miescher but the discovery of the double helix, the twisted-ladder structure of DNA, by James Watson and Francis Crick in 1953 is what significantly contributed to the production of current scientific techniques, including recombinant DNA processes and genetic engineering, used to directly transfer DNA and genes within and across organisms today. (wiki- GMO)

In 1988, the United States Food and Drug Administration (FDA) approved the use of genetically modified organisms in food production. In May of 1994, the U.S. FDA approved the first genetically modified food to be sold in stores - the Flavr Savr Tomato. The U.S. company Calgene engineered the Flavr Savr Tomato to have an extended shelf life. A gene was inserted into the tomato that slowed the process of ripening and allowed the fruit to retain its natural color and flavor for longer. (wiki)

Now, nearly eighteen million farmers cross 28 nations - 20 developing countries and 8 developed countries- cultivate genetically modified crops on approximately 450 million acres of land. Approximately three dozen nations, however, have banned the cultivation of genetically modified crops, but most of these nations permit the importation of genetically modified products.