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GMOs are organisms that have altered genetic material, and this genetic alteration does not occur naturally.
Modern biotechnology allows selected individual genes to be transfered from one organism to another even between nonrelated species.
The food that is produced using GMOs are referred to as Genetically Modified Food.
The main objective of developing plants that have GMOs is to improve crop protection. Genetically modified crops have a higher resistance against plant diseases that come from insects, viruses, or herbicides.
Moreover, in terms of durability and nutritional value genetically modified foods have perceived advantages to both the producer and the consumer.
To assess the safety of genetically modified foods, they focus on the following:
The genetically modified foods that are available on the international market have passed the necessary safety assessments and are not likely to present any type of risk for our health.
Rest assured that the safety assessment of GM foods is a continuous and ongoing process based on the Codex Alimentarius
Genetically modified crops on the international market have higher nutrient content and have the following traits: insect-damage resistant, viral infections resistant, and higher tolerance towards certain herbicides.
Moving forward, the future of genetically modified organisms will include plants with improved resistance against: plant disease and drought.
Moreover these crops will have increased nutrient levels, fish species will have enhanced growth characteristics.
For non-food usage, these plants or animals can be used to produce important proteins for new vaccines.
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