Genetically modified food is derived from a plant that has its DNA genetically modified in a way that does not typically occur in nature. However, changing plant characteristics by human beings is not a new idea. Before genetically modification technology was adopted, we cross bred crop varieties to achieve desirable traits in the resulting plants. Genetically modifying plants is much like precision cross breeding. Where cross breeding for desirable traits in plants could take 50 years or longer to achieve the desired results, altering a plants DNA allows us to narrow our changes down to a specific gene in one life cycle without impacting all of the other favorable genes that we would like to retain in the plant.
History
In May of 1994, the first GMO product hit the shelves a tomato called "Flavr Savr" In the 1980s a group of Biotech scientist from a company called Calagene Inc. located in Davis California were set out to change an industry. The U.S. market of tomatoes of that time was an industry of 4 billion dollars plus, but everyone seemed to be dissatisfied from the product of the organic tomato. The problem with tomatoes they were picked when they were ripe losing firmness and were not as appealing when it hit grocery shelves. To solve this problem organic, tomatoes were picked green, but were then ripened artificially. This fruit was then genetically modified to be longer-lasting, better-tasting, and all around more appealing. The company after 12 years sold their patent of key technology to a company called Monsanto. Monsanto, makes billions from selling seeds that are genetically modified to kill insects and resist weed killers. By 2012, the GMO industry accounted 93% of soybeans and 88% of corn. [1]
Crops
Corn is used to produce many different ingredients used in processed foods and drinks, including high-fructose corn syrup and corn starch. The bulk of the genetically modified corn grown around the world is used to feed livestock. More than 90% of all corn acreage in the U.S. is used to grow genetically engineered crops (Johnson, D. & O’Connor, S. 2015). [2]
The second largest U.S. crop after corn, genetically modified soy, is used primarily in animal feed and in soybean oil—which is widely used for processed foods and in restaurant chains. Soybean oil accounts for 61% of Americans' vegetable-oil consumption (Johnson, D. & O’Connor, S. 2015). [2]
Much of genetically modified cotton is turned into cottonseed oil, which is used for frying in restaurants and in packaged foods like potato chips, oily spreads like margarine, even things like cans of smoked oysters (Johnson, D. & O’Connor, S. 2015). [2]
Genetically modified canola is used to make oil for cooking as well as margarine and is also used to produce emulsifiers that are used in packaged foods. By some estimates, 90% of canola grown in the U.S. and Canada is genetically modified (Johnson, D. & O’Connor, S. 2015). [2]
Top 4 Genetically Modified Foods
Benefits
There are many benefits to Genetically Modified Foods. Some of these benefits include: greater crop yields, increased resistance to pests, viruses and herbicides, as well as having a longer shelf life at the grocery store and having the ability to grow food in locations that it would not naturally have been able to grow in. "On average, GM technology adoption had reduced chemical pesticide use by 37%, increased crop yields by 22%, and increased farmer profits by 68%" (Klumper, W. & Qaim 2014). [3] Greater yields in food production can impact the amount of food produced, which can in turn influence the cost of the food as well as the availability of the food product. This impact is more keenly felt in underdeveloped countries compared to developed nations.
Genetically modifying the plants to have a natural resistance to pests and requiring fewer pesticides has an immediate cost savings to farmers. An additional benefit for fewer pesticides is removing the adverse effects of those pesticides in both the environment and the people ingesting those foods. There has been a lot of concern regarding the impact of pesticides on bee populations and the collapse of bee colonies in the United States.
Some plants have been genetically modified to increased resistance to herbicides. Monsanto has created a line of plant seeds called Roundup Ready, that are resistant to Roundup. Roundup is the commercial name for the herbicide glyphosate. Roundup is owned by The Scotts Company LLC and is used by commercial farmers and homeowners as a weed killer. Glyphosate is a great weed killer, but it also kills desired plants and crops as well.
"Assuming that farmers only use Roundup at the recommended rates in their weed management techniques, results show that farming practices associated with Roundup Ready crops actually have a lower environmental impact. One reason for this is that they are able to reduce their pesticide use and replace more harmful pesticides with glyphosate. The harmfulness of a pesticide is assessed by exposing organisms to higher and higher concentrations of the pesticide until it appears to inhibit their ability to survive. Glyphosate is considered less harmful because much higher concentrations are required to hurt aquatic animals and plants than with other herbicides. When herbicides are considered relatively non-toxic to ecosystems, this means that the concentrations that could enter the environment from the recommended application of the herbicide is usually lower than the minimum concentration for that chemical to be toxic" (Wilkerson, J. 2015). [4]
Concerns
Concerns about genetically modified foods have emerged as well. One of the concerns is the lack of biodiversity as a result of our increasing reliance on genetically modified food and industrial agricultural farms. The large variety of plants and animals we had on earth is the result of diversity in genes that exist in these organisms. This biodiversity is critical to the survival of these organisms to adapt to every changing environments and conditions.
"A major concern of genetically modified organisms is that they will cause reduced genetic diversity of plants and animals in the environment. What this means is that the DNA, which codes for proteins in an organism, will become more similar between individuals of a species. Genetic diversity is directly related to biodiversity, the variability in the traits of organisms that make up an ecosystem, because diversity in DNA will inform the characteristics of the organisms that make up a population. Maintaining genetic diversity is important for the environment and agriculture because increased variability in DNA will provide a better opportunity for organisms to adapt to a changing environment" (Landry, H. 2015). [5]
Another concern about genetically modifying foods is that some of the traits we most appreciate in our fruits and vegetables can be lost in the process. Commercial tomato growers are incentivized to send the heaviest tomato with the longest shelf life to the supermarket for consumers. Consumers want the freshest and best tasting tomato to use in their foods. There is a movement to utilizing traditional cross breeding techniques to bring flavor back into tomatoes.
"Harry J. Klee, a professor of horticultural sciences at the University of Florida, thinks he can put it back in within a couple of years. In this week’s issue of the journal Science, Dr. Klee and his colleagues describe flavor chemicals that are deficient in most modern varieties of tomatoes. In addition, they have located genes that produce these chemicals, and identified heirloom and wild varieties of tomatoes that possess better versions of these genes. Work has begun to breed a hybrid that restores much of the flavor yet retains the traits — large size, sturdy enough for shipping — that growers need to succeed" (Chang, K. 2017). [6]
Regulation
Government oversight of Genetically Modified Foods varies from country to country. In the United States, Genetically Modified Foods are regulated by the U.S. Department of Agriculture, the Food and Drug Administration and the Environmental Protection Agency (Dobert, R 2015). [7]
2. Johnson, D. & O’Connor, S. (2015, April 30). These Charts Show Every Genetically Modified Food People Already Eat in the U.S. Retrieved July 20, 2017 from http://time.com/3840073/gmo-food-charts/
Genetically Modified Food
Genetically modified food is derived from a plant that has its DNA genetically modified in a way that does not typically occur in nature. However, changing plant characteristics by human beings is not a new idea. Before genetically modification technology was adopted, we cross bred crop varieties to achieve desirable traits in the resulting plants. Genetically modifying plants is much like precision cross breeding. Where cross breeding for desirable traits in plants could take 50 years or longer to achieve the desired results, altering a plants DNA allows us to narrow our changes down to a specific gene in one life cycle without impacting all of the other favorable genes that we would like to retain in the plant.
History
In May of 1994, the first GMO product hit the shelves a tomato called "Flavr Savr" In the 1980s a group of Biotech scientist from a company called Calagene Inc. located in Davis California were set out to change an industry. The U.S. market of tomatoes of that time was an industry of 4 billion dollars plus, but everyone seemed to be dissatisfied from the product of the organic tomato. The problem with tomatoes they were picked when they were ripe losing firmness and were not as appealing when it hit grocery shelves. To solve this problem organic, tomatoes were picked green, but were then ripened artificially. This fruit was then genetically modified to be longer-lasting, better-tasting, and all around more appealing. The company after 12 years sold their patent of key technology to a company called Monsanto. Monsanto, makes billions from selling seeds that are genetically modified to kill insects and resist weed killers. By 2012, the GMO industry accounted 93% of soybeans and 88% of corn. [1]
Crops
Corn is used to produce many different ingredients used in processed foods and drinks, including high-fructose corn syrup and corn starch. The bulk of the genetically modified corn grown around the world is used to feed livestock. More than 90% of all corn acreage in the U.S. is used to grow genetically engineered crops (Johnson, D. & O’Connor, S. 2015). [2]
The second largest U.S. crop after corn, genetically modified soy, is used primarily in animal feed and in soybean oil—which is widely used for processed foods and in restaurant chains. Soybean oil accounts for 61% of Americans' vegetable-oil consumption (Johnson, D. & O’Connor, S. 2015). [2]
Much of genetically modified cotton is turned into cottonseed oil, which is used for frying in restaurants and in packaged foods like potato chips, oily spreads like margarine, even things like cans of smoked oysters (Johnson, D. & O’Connor, S. 2015). [2]
Genetically modified canola is used to make oil for cooking as well as margarine and is also used to produce emulsifiers that are used in packaged foods. By some estimates, 90% of canola grown in the U.S. and Canada is genetically modified (Johnson, D. & O’Connor, S. 2015). [2]
Benefits
There are many benefits to Genetically Modified Foods. Some of these benefits include: greater crop yields, increased resistance to pests, viruses and herbicides, as well as having a longer shelf life at the grocery store and having the ability to grow food in locations that it would not naturally have been able to grow in. "On average, GM technology adoption had reduced chemical pesticide use by 37%, increased crop yields by 22%, and increased farmer profits by 68%" (Klumper, W. & Qaim 2014). [3] Greater yields in food production can impact the amount of food produced, which can in turn influence the cost of the food as well as the availability of the food product. This impact is more keenly felt in underdeveloped countries compared to developed nations.
Genetically modifying the plants to have a natural resistance to pests and requiring fewer pesticides has an immediate cost savings to farmers. An additional benefit for fewer pesticides is removing the adverse effects of those pesticides in both the environment and the people ingesting those foods. There has been a lot of concern regarding the impact of pesticides on bee populations and the collapse of bee colonies in the United States.
Some plants have been genetically modified to increased resistance to herbicides. Monsanto has created a line of plant seeds called Roundup Ready, that are resistant to Roundup. Roundup is the commercial name for the herbicide glyphosate. Roundup is owned by The Scotts Company LLC and is used by commercial farmers and homeowners as a weed killer. Glyphosate is a great weed killer, but it also kills desired plants and crops as well.
"Assuming that farmers only use Roundup at the recommended rates in their weed management techniques, results show that farming practices associated with Roundup Ready crops actually have a lower environmental impact. One reason for this is that they are able to reduce their pesticide use and replace more harmful pesticides with glyphosate. The harmfulness of a pesticide is assessed by exposing organisms to higher and higher concentrations of the pesticide until it appears to inhibit their ability to survive. Glyphosate is considered less harmful because much higher concentrations are required to hurt aquatic animals and plants than with other herbicides. When herbicides are considered relatively non-toxic to ecosystems, this means that the concentrations that could enter the environment from the recommended application of the herbicide is usually lower than the minimum concentration for that chemical to be toxic" (Wilkerson, J. 2015). [4]
Concerns
Concerns about genetically modified foods have emerged as well. One of the concerns is the lack of biodiversity as a result of our increasing reliance on genetically modified food and industrial agricultural farms. The large variety of plants and animals we had on earth is the result of diversity in genes that exist in these organisms. This biodiversity is critical to the survival of these organisms to adapt to every changing environments and conditions.
"A major concern of genetically modified organisms is that they will cause reduced genetic diversity of plants and animals in the environment. What this means is that the DNA, which codes for proteins in an organism, will become more similar between individuals of a species. Genetic diversity is directly related to biodiversity, the variability in the traits of organisms that make up an ecosystem, because diversity in DNA will inform the characteristics of the organisms that make up a population. Maintaining genetic diversity is important for the environment and agriculture because increased variability in DNA will provide a better opportunity for organisms to adapt to a changing environment" (Landry, H. 2015). [5]
Another concern about genetically modifying foods is that some of the traits we most appreciate in our fruits and vegetables can be lost in the process. Commercial tomato growers are incentivized to send the heaviest tomato with the longest shelf life to the supermarket for consumers. Consumers want the freshest and best tasting tomato to use in their foods. There is a movement to utilizing traditional cross breeding techniques to bring flavor back into tomatoes.
"Harry J. Klee, a professor of horticultural sciences at the University of Florida, thinks he can put it back in within a couple of years. In this week’s issue of the journal Science, Dr. Klee and his colleagues describe flavor chemicals that are deficient in most modern varieties of tomatoes. In addition, they have located genes that produce these chemicals, and identified heirloom and wild varieties of tomatoes that possess better versions of these genes. Work has begun to breed a hybrid that restores much of the flavor yet retains the traits — large size, sturdy enough for shipping — that growers need to succeed" (Chang, K. 2017). [6]
Regulation
Government oversight of Genetically Modified Foods varies from country to country. In the United States, Genetically Modified Foods are regulated by the U.S. Department of Agriculture, the Food and Drug Administration and the Environmental Protection Agency (Dobert, R 2015). [7]
Notes and References
1. Feinberg, A. (2013, June 24). The Original Genetically Modified Tomato You'll Never Eat Again. Retrieved July 13, 2017, from http://gizmodo.com/the-original-genetically-modified-tomato-youll-never-ea-559924439
2. Johnson, D. & O’Connor, S. (2015, April 30). These Charts Show Every Genetically Modified Food People Already Eat in the U.S. Retrieved July 20, 2017 from http://time.com/3840073/gmo-food-charts/
3. Klumper, W. & Qaim (2014, November 3). A Meta-Analysis of the Impacts of Genetically Modified Crops. Retrieved June 30, 2017 from http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0111629
4. Wilkerson, J. (2015, August 10). Why Roundup Ready Crops Have Lost their Allure. Retrieved June 30, 2017 from http://sitn.hms.harvard.edu/flash/2015/roundup-ready-crops/
5. Landry, H. (2015, August 10) Challenging Evolution: How GMOs Can Influence Genetic Diversity. Retrieved June 30, 2017 from http://sitn.hms.harvard.edu/flash/2015/challenging-evolution-how-gmos-can-influence-genetic-diversity/
6. Chang, K. (2017, January 27). A Genetic Fix to Put the Taste Back in Tomatoes. Retrieved June 30, 2017 from https://www.nytimes.com/2017/01/27/science/better-tasting-tomatoes-genes.html?mcubz=0
7. Dobert, R. (2015, December 21). Think GMOs aren't regulated? Think again. Retrieved July 20, 2017 from https://www.forbes.com/sites/gmoanswers/2015/12/21/how-are-gmos-regulated/#123294936255