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Genetic modification has replaced traditional methods of plant modification. GMO crops have been developed to resist pests and herbicides, increase shelf life, and improve nutritional content. Soybeans and corn are the most widely grown GMO crops, and many processed foods contain GMO ingredients. The use of GMO food crops is controversial, with some arguing they are needed to feed the world’s growing population, while others fear adverse health effects. Buying certified organic foods is the best way to avoid GMOs.
In the past, grafting, hybridization and crossing have been used to modify plant traits. More recently, technology has been developed to directly manipulate genes to change a plant’s characteristics. Many genetically modified organisms (GMOs) have been developed to make food crops, such as corn and potatoes, resistant to pests and herbicides. Other GMO crops, such as tomatoes, have been engineered with other goals, such as increasing the shelf life of produce, making plants resistant to cold and drought, and improving their nutritional content.
Tomatoes were the first commercial GMO crop. They were modified to increase their shelf life, so they would still be solid when they hit the market. Maize became another of the first transgenic GMO crops when genes from the bacterium bacillus thuringiensis (bt) were inserted into the genetic material of maize as an insecticide to control insects that feed on the plant. Since then, genetic engineering with bt has succeeded in improving the resistance of other plants to insect predation. Potatoes and cotton are other transgenic GMO crops which have successfully incorporated the bt protein which gives the plants insecticidal properties.
Soybeans and corn are the most widely grown GMO crops. Due to the abundance of GMO crops of soybeans, corn and cotton, many GMO products have entered the food chain. Although many of the vegetables available in the produce section of the average grocery store are non-GMO crops, a large percentage of processed foods sold in the United States contain GMO ingredients.
Corn oil, corn syrup, cornmeal, corn starch and fructose often contain GMO corn ingredients. Soybean oil, tofu, tempeh, lecithin and soybean flour are just some of the products containing GMO soybeans. Vegetable oil and cottonseed oil are products commonly made from GMO cotton.
The use of GMO food crops is a controversial issue. Some argue that it is cheaper to produce GMO food since recombinant DNA technology has made it possible to avoid the use of chemicals such as pesticides and herbicides. Proponents believe that GMO food crops are needed to feed the world’s growing population.
On the other hand, there are people who oppose GMO food crops. They often call them Frankenfoods and fear that ingesting genetically modified foods could create serious allergies and other adverse health conditions. For those concerned about GMO foods, the best way to avoid them is to buy foods certified as 100% organic.
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