Most people are conscious that…

Most people are conscious that they should eat healthy foods, high in protein, low in fat, containing the recommended daily allowance of vitamins and minerals, etc. Food biotechnology sometimes leads to opposition from consumer groups and anti-biotechnology from activist groups. In terms of human safety, a common perception is that GMO containing foods have been inadequately tested for the presence of unpredicted allergens or toxins which can lead to harmful results. Research shows however that GMOs might be very helpful in a lot of countries. Despite the various arguments that GMOs (genetically Modified Organisms) do more harm than good to us, I believe that it is more beneficial than harmful. Reduction of poverty rate especially to tropical countries is beneficial from GMOs.

However, in the developing world, food security is often low, because large numbers of people experience dire poverty. Food may be available, but that is irrelevant to those who lack the resources to buy it.

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This is a major problem in many countries that export food to richer nations. This illustrates the global inequity in food production and distribution that has been difficult to solve or alleviate, despite intense efforts in the latter half of the 20th century (Johnson- Green, 2000, p. 16). Biotechnology has the potential to increase food security. Biotechnology can also help fight poverty and malnutrition.

Vitamin A deficiencies are widespread in the developing world. Some countries like Sri Lanka plan outright bans against the importation or planting of recombinant crops, whereas others like India are attempting to develop their own biotechnology industry and are relatively receptive to recombinant crops (Johnson-Green, 2000, p. 17). Once biotechnology develops surely poverty rate must reduce.Ensuring that food is safe and is not contaminated with pathogens or pesticides. Food nourishes the body, and the production, processing, and distribution of food is crucial to global food security. It is also a crucial part of every nation’s economy and political stability.

Industrialized nations have an abundant supply of high-quality and diverse food throughout the year (Johnson-Green, 2000, p. 16). Many aspects of food biotechnology are virtually invisibleto the consumer. Microbial products are increasingly common ingredients in processed foods, and the diagnostic tools used by the food industry to maintain food safety often have a biotechnological component. Using traditional biotechnological processes like yeasts are added to carbohydrate substrates such as sucrose; the fungi use these substrates as source of carbon and energy, and ferment them into ethanol and carbon dioxide. Without yeast, ethanol is not produced, and many of the flavours characteristics of each beverage are absent. And also yeasts are used in bread making that the production of carbon dioxide by yeast results in the formation of gas pockets, which drive the rising process (Johnson-Green, 2000, p.

13). The biotechnology industry attempts to reassure the public about human safety issues have largely been unsuccessful; partly because of continued insistence by the industry that human safety can be assessed using the process of substantial equivalence (Johnson-Green, 2000, p. 15). We can achieve a better life including farmers, because biotechnology could also decrease the reliance of producers on chemical fertilizers, while retaining the benefits of “western” agriculture high yields with reduced labor inputs (Johnson-Green, 2000, p. 17). And GM foods or GMOs (genetically modified organisms) is most commonly used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques. These plants have been modified in the laboratory to enhance desired traits such as increased resistance to herbicides or improved nutritional content.

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Genetically modified foods have made a big splash in the news lately because some environmental organization and public interest groups have been actively protesting against GM foods. Recently a controversial study about the effects of genetically-modified corn pollen on monarch butterfly caterpillars has brought the issues of genetic engineering to the forefront of the public consciousness. Genetic engineering, on the other hand, can create plants with the exact desired trait very rapidly and with great accuracy. For example, plant geneticists can isolate a gene responsible for drought tolerance and insert that gene into a different plant. Genetically- modified foods have the potential to solve many of the world’s hunger and malnutrition problems, and to help protect and preserve the environment by increasing yield and reducing reliance upon chemical pesticides and herbicides. Yet there are many challenges ahead for governments, especially in the areas of safety testing, regulation, international policy and food labelling. Many people feel that genetic engineering is the inevitable wave of the futureand that we cannot afford to ignore a technology that has such enormous potential benefits.

However, we must proceed with caution to avoid causing unintended harm to human health and the environment as a result of our enthusiasm for this powerful technology. So, through research I have come to the conclusion that GMOs do more good than harm to people. ReferencesJohnson-Green, P. (2000). Introduction to Food Biotechnology. Boca Raton London New York Washington, D.C.: CRC Press.