Genetically odified foods

Genetically odified foods

Genetically modified organisms are one of the greatest advancements within the agricultural community as it is backed by many accredited scientist around the world. GMO’s are crops that have been “modified” to have desired traits such as resistance to disease or tolerance of pesticides. Scientist now have a way to produce a product with favorable attributes while also able to exclude the non-favorable traits in a given crop.
GMO’s have been discussed since the 1980’s and have been presented to the supermarkets since 1994 with the introduction of the Flavr Savr tomato, which was a modified tomato that had a longer shelf life than your conventional tomato. The topic has been reignited with the recent comments that renowned scientist Bill Nye shared with the world in a recent podcast show named “Startalk Radio.” In his recent comments, Bill stresses how important it is to continue this practice in order to help feed the ever so growing number of people throughout the world. Farmers are able to produce more crop per hectare since it is genetically modified to withstand disease or other pests that might feed on it under normal circumstances. So the outcome from this process in an economic standpoint, is beneficial both to the farmer and the buyer of that product. The farmer’s crops are able to grow with the same or better nutritional value thus allowing a better market for their product and the consumer will pay less due to the abundance of the product.
New GMO’s are constantly engineered for the changing environment. The future holds many new possibilities for these crops. Scientists are working on crops that will be able to withstand conditions that ordinary crops won’t be able to survive in. Crops such as alfalfa during the drought crisis in California. Some scientist even boast that they will eventually create a GMO that that takes carbon dioxide from the atmosphere. This technology should be highly invested on, not just for the farmer, or the buyer, but also...

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