The use of genetically modified organism is not a current innovation but rather an older phenomenon that dates back to 1800 BC when yeast was applied to make bread and ferment bread. Therefore there should be no cause of alarm as to the effect of GM. At that time that is about 1860s, people bred plant using cross pollination. In nutshell the term genetically modification can be defined as the use of recombinant deoxyribonucleic acid (rDNA) technology to the genetic alteration of any microorganisms be it plants or animals.
The use of GMO will help in solving world wide problems such as increased food demand as a result of population increase, in fact according to World Health Organization, the world population is bound to double to over 9 billion, this imply nor food will be required. The production of food will therefore be possible if the rDNA technology is applied.
The DNA technology is tolerant to herbicides which are concerned with discouraging weeds while having no effect on the plant. The technology also reduces or minimizes allerginicity or toxicity or delayed ripening which characteristic is desirable. It also possess nutritional characteristic such as the ability to alter protein or even fat content thereby increasing phytochemical.
According to survey conducted by National Academy of Science the rDNA technology is safe just like the traditional methods of breading. In fact they argue that genetically transfer between unrelated organism do not pose any hazard different from the one brought about by natural selection. This imply that food or product made out of the concept has similar risk as one produced by natural selection many years ago. Environmental regulatory bodies such as Environment Protection Agency ensure that pesticide property of rDNA resist pest. In conclusion, crops from the GMO technology are adaptable to changing climatic condition
Reference
FDA Policy Statement Summary: Foods Derived from New Plant Varieties
Full FDA Policy Statement in Federal Register 57:22984-23005, 1992
Genetic Engineering: Fast Forwarding To Future Foods (FDA Consumer)
Index to Biotechnology Information from the FDA
American Council on Science and Health: Biotechnology and Health Booklet
FAO/WHO Food Safety Consultation: Biotechnology and Food Safety
