The term Genetically Modified Foods or GMOs (genetic modified organisms) is most commonly used to refer to crop plants created for human or animal consumption using the latest molecular biology techniques. All living organisms have genes written in their DNA. They are chemical instructions for building and maintaining life. By modifying the genes, scientists can alter the characteristics of an organism. .
Scientists and farmers have been selectively breeding plants since the late 19th century through a process called hybridization. Today, plants can be bred by changing their genetic makeup often with the insertion of just one gene. Plants are modified in laboratories to enhance desire traits such as increased resistance to herbicides or to improve their nutritional content. Conventional plant breeding methods.
(hybridization) are time consuming and not very accurate. Genetic engineering can create plants with the exact desired trait very quickly and with great accuracy. For example, plant geneticists can isolate the gene responsible for draught tolerance and insert that gene into a different plant. The new genetically modified plant will gain draught tolerance.
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Genes can also be transferred from non-plant organisms to plant organisms. The best-known example of this is the use of B.t. genes in corn. B.t. (Bacillus thuringiensis) is a naturally occurring bacterium that produces crystal proteins that are lethal to insect larvae. B.t. crystal protein genes have been transferred into corn, enabling corn to produce its own pesticides against insects.
Industry, government and many academic scientists flaunt the benefits of genetically modified foods for agriculture, ecosystems, human health and well-being, including feeding a world population bursting at the seems. With equal passion, consumer groups, environmental activists, religious organizations, and some scientists warn of unforeseen heath, environmental, and socioeconomic consequences.