Genetically modified (GM) foods are
made from organisms whose DNA has been modified by adding a new gene or by altering
an existing section of DNA. The technology used is biotechnology or genetic engineering,
where it allows selected genes to be relocated from one organism into another. This
is done to ensure farmers are able to improve the quality of crops in a more effective
way (ConnectUS 2017).  It can help
farmers produce a larger production of food, as GM foods have a greater ability
to resist pests and insects, this is done using agricultural biotechnology
(Arya 2015). It also benefits humans, as the same nutrition can be gained from lower
levels of food consumption (Vittana 2017). However, there are also drawbacks in
using GM food. It is very expensive to produce GM foods, therefore less economically
developed countries (LEDC) will find it difficult to produce these, and to also
buy them. Genetically modified food has big potential in the future, it can
help to protect the environment as it reduces the use of herbicides and
chemicals, as well as solving malnutrition and hunger problems around the world.

The potential benefits are huge, but there are many challenges ahead for
governments in areas such as safety and testing, as well as ethical issues (GMO
Negative impacts 2005).

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