06 Aug DRAFT FIXES
When genetics is mentioned, the first thing that comes to the mind of many people is human genes. This is however not the much that genetics is limited to. Genetic engineering has played a very significant role in agriculture. It is also a major issue of concern as there is a lot of contention on whether genetic engineering of foods is really safe. Genetic engineering basically refers to the alteration of the genetic makeup of an organism either by insertion, deletion or change of pieces of its DNA. During insertion, the new DNA is usually from another organism of the same species with desirable traits, artificially made or from a different species. The organism resulting from genetic engineering is referred to as a genetically modified organism or GMO in short.
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Some of the most common ways in which genetic engineering is applied in agriculture include the insertion of bacteria genes into the crop in question. In this type of engineering, the effect is insecticide-like. The bacterium that has been introduced protects the crop from invasion by mosquitos in Florida by causing mosquitos that attack the crop to feed on it and die. Another form of genetic engineering of crops involves the insertion of genes for herbicide resistance into the crop. This works by ensuring that when pesticides targeted at removing unwanted plants are sprayed, the genetically modified crops survive. Other forms of genetic engineering include such ways as modification of crops to make them more resistance to diseases, modification to increase protein, minerals and vitamins content in yield.
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Most parts of the world are now embracing genetic engineering in agriculture. The United States, for, instance, is known to be the sole producer of nearly 50% of genetically engineered crops in the world now. At the moment, about 40% of all agricultural land in the United States is dedicated to the growing of genetically engineered crops. The most common crops as far as genetic engineering is concerned in the United States are corn, cotton and soybean, With roughly 90% of the entire soybean and 80% of all the cotton and corn produced in the US are genetically modified.
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There exists a general consensus that foods obtained from genetic engineering are safe for human consumption and do not cause any more harm than conventional crops to the environment. Here is why genetically modified foods are here to stay:
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Growing demand for food in the world
Did you know that it is estimated that by 2050 the world’s population will grow to above 9 billion from the current 7 billion? This means that food production has to be increased so as to put up with this population growth (Ronald & Pamela, 13). Agriculture is becoming increasingly difficult over the years due to such factors as shrinking land size with the population growth, climate change, desertification and depletion of natural resources that support agriculture among other key issues. This leaves biotechnology as the only option as far as ensuring that there is enough food for the growing population is concerned. This is because with genetic engineering, it is possible to get more yields from smaller pieces of land as well as have species that are resistant to the extremities that are currently hindering conventional agriculture. Also, with the increasing rate of poverty and high cost of livelihood, genetically engineered foods are a great option as they are cheaper, more easily accessible and better quality.
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Better Quality
Through genetic engineering, it is possible to produce foods with better textures, flavors and appearance among other qualities that make food more desirable. More importantly, genetic engineering of foods is known to increase their shelf life which means that consumers are able to enjoy fresh tastes from farm produce for much longer while also minimizing wastage resulting from food spoilage. We all love good food so if genetically modified foods are a sure way of having a constant supply of safe and good food, then why not?
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Better Health
We are living in the times when lifestyle diseases are on the rise and so are cancers and other life threatening illnesses. As such, there is a general shift towards healthier food choices in an attempt to prevent these diseases. With genetic engineering, it is possible to alter the different food crops so as to reduce concentration of unhealthy substances and to increase the concentrations of the nutrients we need for healthy living. Such modifications include the increasing of nutrient concentration in foods, reduction of saturated fat component in edible oils, making nutrients in foods more bio-available and introduction of genes to increase antioxidants in foods as these are essential in the prevention of heart diseases and cancers among other conditions. In the case of third world countries where malnutrition is prevalent, this would be great assistance (Qaim, 5). (Examples/ add synthesis)
Less Use of Farm Chemicals
While most people argue that genetically modified foods expose consumers to “chemicals” that jeopardize their health, this is not really the case. As mentioned earlier, genetic engineering of food crops makes it possible for crops to have inherent properties that make them resistant to attacks by weeds, pests and insects. Agronomical chemicals used in agriculture are mainly used for purposes of eliminating pests, insects and weeds. So, look at it this way; if crops are able to fight pests, weeds and insects without needing any farm chemicals, this means that we are actually free from these chemicals.
Some of the arguments put across by opponents of the application of genetic engineering in agriculture include:
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Persons opposed to GMOs are of the opinion that GMOs pose a threat to the environment in the sense that their seeds are not necessarily confined to the fields where they grow (FAO). As such, they are likely to be moved to other areas where through cross pollination with undesirable plants, new breeds of super resistant plants that are a risk to other forms of plant life in the ecosystem. Also, animals and insects that depend on these genetically modified crops for food are also at a risk of getting defects or even death. While this argument may be somewhat valid, there hasn’t been sufficient scientific proof to back it. As such, it remains as speculation.
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An argument has been raised that GMOs pose a vast range of risks to consumers. One such concern is the possibility of allergenicity as a result of the mixing up of genes in the crops. An incident occurred after the crossing of Brazilian nuts with soybeans. There are also fears that GMOs could result in reproductive health problems, cancers and other diseases. Genetically modified foods have also been associated with increased resistance to antibiotics which may result in medicines becoming less effective (FAO).
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Farmers who use genetically modified seeds for agriculture are faced by challenge of having no control over prices as they are controlled by monopolistic companies that hold patent rights to the seeds (Areal et al, 15). However, this is something that can be put under control simply through legislation to govern the sale of these seeds.
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There is a chance that the introduced genes could mutate leading to harmful effects (Herman & Price, 698). This is because it is not yet proven that the genes will remain stable in the plant where they are introduced. This, again, is not proven and is therefore not a valid argument against genetically modified foods.
Genetically modified foods are a necessity in today’s life. They have better yields, are more resistant to weeds, pests and diseases, better nutritional composition with increased concentration of nutrients and better sensory properties such as flavor, taste and appearance. In spite of the possible risks associated with GMOs, their benefits still outweigh their risks hence making them a great choice. However, there is need that further research be conducted on the possible risks of GMOs put across by opponents so as to clear the air.
References
Areal F.J., Riesgo L., Rodriguez-Cerezo E. Economic and Agronomic Impact of commercialized GM Crops: A meta-analysis. Journal of Agricultural Science, 2013. 7-33.
Food and Agriculture Organization of the United Nations (FAO). Weighing the GMO arguments: against. March 2014. Web. 20 March, 2017.
Herman R.A., Price W.D. Unintended compositional changes in genetically modified (GM) crops: 20 years of research. Journal of Agriculture and Food Chemistry, 2013. 695-701.
Qaim M. Benefits of genetically modified crops for the poor: Household income, nutrition and health. N Biotechnology. 2010. 2-7.
Ronald, Pamela. Plant Genetics, Sustainable Agriculture and Global Food Security. Genetics. Volume 188, Issue 1. May 5, 2011. 11-20.
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