Genetically Modified Foods

Name:
Tutor:
Course:
Date:
Genetically Modified Foods
Genetically modified (GMO) materials have invaded the market today in a great way. In the food stores today, there are more genetically modified food materials in comparison naturally engineered products. The modifications of food substances have been discussed widely especially on issues touching the safety of these products to the human body. Genetic engineering was much pronounced among animals in the past, but the production of bioengineered plants has become a norm in the twenty-first century. The scarcity of food resulting from the failure of the agricultural industry is one of the major causes of the increase of GMOs in the market today. Genetic engineering has helped to curb food scarcity in the world by creating superior organisms that have the capacity to withstand harsh climatic conditions and the new bread of diseases. The number of superior livestock has risen in the twenty-first century because of genetic engineering. Biotechnology can either alter the entire genome of an organism or add nutrients to the plant or animals (Weasel 69). Weight-related illnesses such as cardiovascular disease and diabetes have led to increased demand for nutrients. Biotechnology, therefore, comes in handy in ensuring that the demanded nutrients are available to the society and in good numbers.
Genetic modification is the process by which the genetic makeup of an organism; either plant or animal is changed to meet specific needs.

Genetically modified products alter and enhance the desired nutrients to make the products better and superior to serve an intended need. An organism can change color, size and the genetic makeup after the modification process. Biotechnology has grown over time to allow scientists to change the gene makeup of an organism entirely. The technology has grown from mere selective breeding to transferring genes from one organism to another (Forman 149). Recently, technology has grown to allow editing of an organisms genome without taking genes from one organism to another. Today, one cannot identify GMOs by merely looking at the size of an organism because rarely do genetically modified products have any physical defect. The major component that GMOs intend to change today is the nutrient content of materials thus making it hard for a layman to identify them in the market.
The development of genetically modified foods has also seen gradual changes as technology grows. Technology has made it easy for scientists to interfere with the genetic makeup of organisms without many problems. However, changing the genetic makeup of the plant is much harder than changing that of animals because plant has a close nit structure that makes it hard to manipulate (Freedman 79). However, the main process of genetic manipulation has remained the same even with the development of new modifications. First, the scientist must identify the trait that they intend to change mostly from the environment. For instance, he scientist might realize that there is a need for highly resistant products to either climatic conditions or pathogens.
Once the trait has been identified, the scientist has to isolate it by studying the organism to find out which trait makes one plant special and not the other. Thirdly, the identified and isolated trait is then inserted into the desired organism by use of various mechanisms. For instance, a gene gun is used to insert the identified trait to the desired organism in plants. The organism is then propagated to make the superior product. The time taken to engineer a product varies from one organism to another depending on the ease or the complexity associated with the process. Changing the genetic makeup of animals is much easier because it has been practiced for a long time, but crop biotechnology is still difficult to many (Brunk and Coward 165).
Almost all foods can be made through GMO. However, some materials such as soybeans, corn, sugar, papayas, dairy, canola and cotton are the most food items that have been affected by genetic engineering. The foods are often made through GMO to serve the increasing demand of these items that is not evenly met by the current supply in the market. Although the safety of these products to the human body is still a matter of discussion, the fact that genetic engineering has helped to curb the scarcity of these items in the market is indisputable (Kreipe 203). However, there needs to be a management program that ensures that scientists do not overdo the modification and affect the balance in the market as well as the health of the people.
Various reasons exist to justify the production of genetically engineered foods. One of the main reasons for this course is the scarcity of foodstuffs in the market. The agricultural industry has suffered greatly in the last few decades following adverse weather conditions and global warming. Genetic modification helps in crop protection by creating products that are resistant to diseases and bad weather conditions (Carter, Moschini, and Sheldon 82). For instance, to create resistance against insects, scientists inject the plants with gene toxins thus raising the ability of the plant to withstand the toxins from particular disease-causing insects.
A gene from a virus that is known to attack the plants is also inserted into the crop to unsure high resistance against disease. Certain genetic makeup is also added to the plants to enhance resistance to herbicides. Another reason for carrying out genetic engineering is to achieve the perceived advantage to the producer and the consumer. GMOs are sold at a lower price, yet they offer greater benefits (Weasel 65). As such, they are able to serve both the needs of the producer and that of the consumer. Additionally, due to their ability to resist diseases and herbicides, GMOs are produced at a lower cost than non-GMO products thus making them cost effective for the producer.
Identifying a GMO food in the food store is quite difficult because they do not have a much physical difference from organic material. The FDA does not require the labeling of GMOs, but some companies have taken the initiative to label their products to help those who are anti-GMOs (Carter et al., 158). For instance, one can check bar code attached to groceries to differentiate GMOs from organically manufactured foods. Products with four code digits are organic while those with five digits are genetically modified. Physically, the GMO will look healthier than their counterparts will because their nutrient content has been enhanced.
Genetically modified foods have increased in the market today. The products have helped to curb the food scarcity issues across the globe by ensuring that organisms are strong enough to withstand the current climatic conditions and the emerging diseases. All foods can be bioengineered, but some such as corns, soybeans, and sugar have been highly modified today. The safety of these products and their effects to the human body is still a topic of discussion, but so far, it has not been proved that they have any negative effect on the human body.

Works Cited
Brunk, Conrad G., and Harold G. Coward. Acceptable genes: religious traditions and genetically modified foods. Albany, N.Y: SUNY Press, 2009. Print.
Carter, Colin A., Giancarlo Moschini, and Ian M. Sheldon. Genetically modified food and global welfare. Bingley: Emerald Group Pub, 2011. Print.
Forman, Lillian E. Genetically modified foods. Edina, Minn: ABDO Pub, 2010. Print.
Freedman, Jeri. Genetically modified food: how biotechnology is changing what we eat. New York, NY: Rosen Pub. Group, 2009. Print.
Kreipe, Marie. Genetically modified food: trade regulation in view of environmental policy objectives. Hamburg: Diplomica Verlag, 2010. Print.
Weasel, Lisa H. Food fray: inside the controversy over genetically modified food. New York: Amacom-American Management Association, 2009. Print.