The Genetically Engineered Foods Genetically Modified Foods

The Genetically Engineered Foods Introduction Genetic modification is a special gene technology that alters the genetic machinery of living organisms such as animals, plants, bacteria or other microorganisms. Foreign genes (genes from other organisms) combined and inserted into the original genetic codes are known as recombinant DNA technology and the resulting food is called genetically engineered food, genetically modified (GM) food or transgenic food. Human beings have bred plants and animals for thousands of years to produce the desired traits. It is an extremely protracted process depended on nature to produce the desired gene. Bioengineers then speed this process up by moving desired genes from one organism to another to make the†¦show more content†¦As of mid-1996, a total of 35 approvals had been granted to commercially grow 8 transgenic crops and one flower crop of carnation with 8 different traits in 6 countries plus the European Union (EU) [5]. In 2000, Vitamin A enriched golden rice was developed [6]. Curr ently, there are a number of food species available in the market in which a genetically modified version exists, such as cotton, soybean, canola, potatoes, eggplant, strawberries, corn, tomatoes, lettuce, cantaloupe, carrots. Some of the genetically engineered products are currently in the pipeline including medicines and vaccines, and feeds and fibers. Potential benefits Genetic engineering methods have been developed for over 30 years and have become commercially available and widely adopted since then. Genetically engineered foods have many potential advantages for improvement of agronomic, technological and utilitarian traits. Increased profits and environmental benefits Economic value of genetically engineered food to farmers in terms of raising agricultural productivity and reducing environmentally harmful risk is one of its major benefits [7]. For example, genetically engineered crops have improved traits of herbicide and pesticide tolerance, as well as insect, viruses and fungi resistance [8].