
Scientists have recently developed the techniques to insert genes into plant crops to give the plants new traits. For example, genes for insect resistance, originally from bacteria, can be placed into corn or soybean or potato plants. Other genes can be inserted that are for resistance to plant viruses or fungi, or that make a plant resistant to herbicides that are ordinarily used to kill weeds in that crop field.
All of these things can directly increase the yield or health value of the crops and thus provide more food. In a world where people are starving, this is important.
The
use of genetically engineered crops such as this may also
reduce the use of environmentally harmful insecticides and herbicides. But there are serious questions about the ramifications of this type of genetic engineering, too. Are these foods safe for us to eat, for farm animals to eat, and safe for the environment?
Today, more than ninety percent of American soybeans, nearly ninety percent of the cotton, and more than three quarters of the corn that is grown is already genetically modified. In 2008, more than 309 million acres of genetically engineered crops were grown worldwide by 13.3 million farmers in 25 different countries. Still, most people do not know very much about genetic engineering and biotechnology.
Currently, there are no requirements in the United States for genetically engineered food to be labeled in a special way. Why is this? What regulations are there of genetically modified crops? Do consumers want labels on food crops that state that they are genetically modified? Would such labels help or harm us in the long run? Why might we want labels and why might we not want them?
















