Biotechnology

            
             The scientific rules of genetics were not known until the nineteenth century, when Gregor Mendel determined from his study of plants that particles that can not be seen carry traits that are passed on from generation to generation. In 1953, James Watson and Francis Crick made the makeup of the genetic code called deoxyribonucleic acid, or DNA, the genetic material that is in all living cells. Deoxyribonucleic acid encodes the order of amino acids that have peptides and proteins. In the 1970s, researchers started experimenting with the transfer of a specific part of DNA from one organism to another, letting the other organism make a new protein and make a new trait. .
             This scientific breakthrough led to the progress of biotechnology or genetic engineering, as we know it today. It is very clear that the use of biotechnology in agriculture will have great implications for agriculture, the environment, and the economy around the world. It is already making an impact on the world's food supply. Some of the first genetically improved products have included major food crops, such as soybeans and corn, as well as cotton. These genetic changes help plants protect themselves against insects or make them tolerant to herbicides that are used to control weeds. The economic benefits for farmers have been seen, and data is proving that genetically improved crops make the environment better by reducing the use of insecticides and herbicides. Scientists are working on more products that will include direct consumer benefits, such as increased levels of vitamins in fruits and vegetables, improved amino acid or fatty acid, or improved texture and taste. .
             The first genetically improved crop was a tomato, approved for commercial sale in the United States in 1994. Calgene, a biotechnology company in California, engineered tomatoes so that the enzyme that degrades pectin and makes the tomato soft is took out.