Laura L. Cone

Kaplan University

HW220

April 24, 2012

“Range of tools, including traditional

breeding techniques, that alter living

organisms, or parts of organisms, to

make or modify products; improve

plants or animals; or develop

microorganisms for specific

agricultural uses,” (USDA, n.d.).

Agricultural biotechnology includes

genetic engineering.

Genetic Engineering

– “Manipulation of an organism’s genes by

introducing, eliminating, or rearranging specific

genes using the methods of modern molecular

biology…” (USDA, n.d.).

Genetic Modification

- “The production of heritable improvements in

plants or animals for specific uses, via either

genetic engineering or other more traditional

methods,” such as cross-breeding (USDA, n.d.).

Plants have been modified so they will be less likely to

succumb to disease.

Plants are able to deter pests due to a protein that acts as an

insecticide enabling farmers to use less pesticides (Schlenker,

2011).

Genetically modified plants are often made to withstand

extreme weather conditions or variances.

Some plants have been genetically modified to increase

nutrients that have been shown beneficial to or lacking in a

population’s diet.

Milk produced by cows who have been injected with the bovine growth hormone (rBST), which is naturally occuring in the cow. However, by injecting the cow with it as well, the cow can produce up to 10% more milk (Mather, 2012).

Other plant foods that are possibly genetically engineered include sweet corn, peppers, squash, zucchini, rice, sugar cane, rapeseed (for canola oil), flax, chicory, peas, and papaya (Mather, 2012).

About 60% of processed foods include ingredients that have been genetically modified (Mather, 2012).

Introduction of proteins that may be harmful to humans (Agricultural Biotechnology Risk Analysis Research Task Group (ABRART, 2007)

The transfer of genetic material to non-intended hosts.

Plants may become invasive.

Bacterial resistance to antibiotics

Could create more nutritious foods, by causing the organism to contain more of the healthful nutrient, or less of unhealthful factor.

Could possibly enhance the tastes of certain foods

Create medicinal foods to be used as vaccines or medications (MedlinePlus, 2010).

Increase the supply of food with a longer shelf life while reducing the cost and

Create faster growing plants (MedlinePlus, 2010)

“Produce foods with desirable traits, i.e. potatoes that absorb less fat when fried,” (MedlinePlus, 2010)

May be useful for areas that are susceptible to environmental extremes and have a lack of access to food

Agricultural biotechnology has evolved

greatly over the last two decades.

It affects you, as a consumer, every

day. Each time you go to the grocery

store to purchase food, you may or

may not be buying genetically

engineered or modified food.

Agricultural practices have deviated a

great deal from decades ago. The

heirloom vegetables and Daisy the cow

are no longer the norm.

Unfortunately, foods that have been

genetically modified or engineered are

not labeled. Unless you purchase

organic, or pressure the government to

label such products, you may well be

buying genetically modified foods.

Agricultural Biotechnology Risk Analysis Research Task Group (ABRART).

(2007). Agricultural biotechnology risk analysis research in the federal

government. Retrieved April 24, 2012 from

http://www.nsf.gov/publications/ods/results.jsp?

TextQuery=nsf07208&search1.x=26&search1.y=4&Current_status=Current

&timeframe=Restrict+timeframe+to%3A&docType=0&docSubtype=0

Food and Drug Administration. (2012). Plant biotechnology for food and feed.

Retrieved April 24, 2012 from

http://www.fda.gov/Food/Biotechnology/default.htm

.

Mather, R. (2012, April/May). The threats from genetically modified foods. Mother

Earth News, 251, 42-51.

MedlinePlus. (2010). Genetically engineered foods. Retrieved April 24, 2012 from

http://www.nlm.nih.gov/medlineplus/ency/article/002432.htm.

Schlenker, E. D. & Roth, S. L. (2011). Williams’ Essential of

Nutrition and Diet Therapy (10th ed.). St. Louis, MO: Elsevier.

Union of Concerned Scientists. (2002). Risks of genetic engineering. Retrieved April

24, 2012 from

http://www.ucsusa.org/food_and_agriculture/science_and_impacts/impacts_geneti

c_engineering/risks-of-genetic-engineering.html#Production_of_New_Toxins.

USDA. (2001.). Glossary of biotechnology terms. Retrieved April 24, 2012 from

http://www.usda.gov/wps/portal/usda/usdahome?

contentid=BiotechnologyGlosary.xml&navid=AGRICULTURE

USDA. (2006). The first decade of genetically engineered crops in the United States.

Retrieved April 20, 2012 from

http://www.ers.usda.gov/publications/eib11/eib11.pdf.

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