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Biotechnology

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Biotechnology Genetically-modification organisms (GMOs) or genetic modification of foods (GM foods) describes “crop plants produced for human or animal consumption using the most current molecular biology techniques” (Whitman, 2000). These plants have been modified in the laboratory by “adding, deleting, or changing segments of its DNA” (Withgott & Laposota, 2012, p. 149) to improve desired traits such as increased resistance to herbicides or improved nutritional matter. The enrichment of desired traits has traditionally been embarked on through breeding, but conventional plant breeding methods can be very time consuming and are often not very precise, says Whitman (2000). In other words, the potential benefits of genetic engineering consists of a greater measure for the growth and perfection of “foodstuff” and so the adjustment of genetic material in any case not found in nature has fueled public debate surrounding the health and environmental issues of GM foods. A study stresses that, “pest resistance crop losses from insect pests can be staggering, resulting in devastating financial loss for farmers and starvation in developing countries. Farmers typically use many tons of chemical pesticides annually. Consumers do not wish to eat food that has been treated with pesticides because of potential health hazards, and run-off or agricultural wastes from excessive use of pesticides and fertilizers can poison the water supply and cause harm to the environment. Growing genetic-modification of foods, such as B.t., or Bacillus thuringiensis corn can help eliminate the application of chemical pesticides and reduce the cost of bringing a crop to market” (Whitman, 2000). However, critics are concerned that insects will become unresponsive to B.t. or other crops that have been genetically engineered to produce their own pesticides. In summary, genetic

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