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Genetically Modified Foods: Advancement or Shortcoming?

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Abstract With the production of genetically modified foods (GMFs) becoming more prevalent today, debates about whether it is right to use technology to create new forms of plant and animal life are on the rise. Proponents of GMFs believe these crops will reduce the use of pesticides and other chemicals, and are just as safe as traditional crops. Opponents, on the other hand, feel the use of chemicals is scarcely reduced in GMFs and fear contamination of traditional farm crops. One example of this was displayed in October 2000 when a brand of genetically modified corn, approved only for animal feed, ended up in taco shells and other foods intended for human consumption. It is possible that GMFs are not bad for us at all and might be rather beneficial to building a sustainable future for all forms of life. The solution to its success lies in careful moderation, and this is where research is crucial. Genetically modified foods should not be banned, though studies on the effects of human consumption and economical impacts are necessary.

Genetically Modified Foods: Advancement or Shortcoming? For nearly ninety years farmers have altered crops or animals using a method called crossbreeding. In crossbreeding, breeders select desirable traits of the parent plant or animal to produce a new species of that organism to achieve improved quantity and the quality of their crops. Though many seasons may pass before growers achieve their desired results, the harvests can produce juicier oranges, plumper tomatoes, and seedless grapes. For animal modifications, the process can take much longer. Enter the process of Genetic Modification (GM). Rather than waiting several seasons or even generations to achieve the desired output of a crop, the outcome can be reached at a much quicker rate through GM. According to the Institute for Responsible Technology, genetic

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