Genetically Modified foods

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Throughout the twentieth century, farmers use techniques to strengthen plants to ensure greater food productivity. One of the early forms of genetically modified foods are hybrid plants. By breeding two of the strongest plants together, scientists are able to obtain a stronger offspring. As science progressed with Watson’s discovery of DNA, biologists were able to identify certain genes that would be desired. Today, foods are genetically modified through experiments with the insertion of genes administered through a needle or breeding. Genetically modified foods should be produced as they allow the fruit or vegetable to withstand certain diseases leading to more production, benefits the consumer due to increased nutritional value, and provide scientists with new mixtures of nutrients to contribute to medicine.
Genetically modified foods can lead to greater production for consumers (Siedler 48). Productivity can be increased with the improvement of the quality of seeds (Siedler 47). This can be achieved by modifying the genetic makeup of the parent plant that produces the seeds. As the amount of land for food decreases with the growing population, the quality and success of crop growths have to be achieved without flaw (Siedler 48). “Many of the techniques used in biotechnology today are not new but are more precise and more rapid versions of traditional methods used throughout history” (Siedler 48). This means that genetic modification is just a more advanced version of cross-breeding plants used in the earlier days. By insuring in genetically modified foods, it is possible to reduce the chance of widespread famine (“Genetic Engineering”). Genetically modified foods can vaccinate crops against harmful insects (Siedler 49). Applyin...

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...included almost worldwide (“Possible Benefits of GM crops in developing countries”). For example, the soybean is experimented and analyzed by thirteen different countries before it is fed to consumers (Siedler 57). As food regulators, they ensure that the food has enough nutrients and is safe to consume for buyers. (Siedler 57).
Foods that are genetically modified should be produced in the United States as they allow for a greater production of crops due to their resistance to disease and decrease in the vulnerability to insects. They also prevent malnutrition among consumers due to their altered nutritional value and offer alternative ways to administer medicine. Genetically modified foods have been proven to be safe for the environment and to the human body. Finally, scientists should be encouraged to produce more GMO’s as they are more beneficial than harmful.
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