Genetically Modified Foods - Case Study Example

Genetically Modified Foods and Organisms Genetically Modified Foods and Organisms Introduction The world’s population has increased to a level that has caused great strain on natural resources. Stakeholders in different sectors of the global economy have been concerned about this rapid increase in human population. Industries have increased their production of goods and services in a bid to meet the increased demand for their products. The food industry in particular, has experienced massive pressure to cater for the extremely high food demand. The agricultural sector has not been able to produce enough food due to adverse climatic conditions, diseases, and pests, among other reasons. This situation has prompted scientists to develop new organisms through modification of genetic makeup of indigenous organisms. This way, Genetically Modified Organisms (GMOs) and Genetically Modified Foods (GMFs) have emerged. GMOs produce higher yields and are more resistance to drought and other adverse conditions compared to their non-modified counterparts. Food substances generated by these new organisms are known as GMFs. Genetically modified foods and organisms are common today because the productivity of indigenous plants and animals has been reduced by unfavorable climatic conditions among other factors. Types of GMFs There are many foods and food products in the market today which are genetically modified. These include: Papaya, milk, corn, wheat, tomatoes, squash, and soy among others (Butcher 2013). In the 1990s about half of the Hawaiian indigenous papaya trees were destroyed by rigsport virus. This virus became so persistent that the production of papaya fruits declined exponentially. In response to the situation, scientists developed Rainbow papaya which has high resistance to the virus. Currently 77 percent of the papayas produced in Hawaii are genetically modified (Butcher 2013). Milk and its products are also some of the genetically modified foods commonly available in many markets. Milk production in some dairy cows is boosted by injection of recombinant bovine growth hormone (rGBH). This hormone is present in many milk products such as cheese and ice cream (Butcher 2013). Milk and milk products with this hormone have been banned in Canada, Australia, the European Union, and New Zealand but studies shows that about 40% of milk products with rGBH-free label contain the hormone (WHO 2005; Davison, 2010). Corn is one food whose genetic modification has been hit by numerous controversies because it is used by a large percentage of people on a daily basis (Butcher 2013). Currently, genetically modified corn makes 90 percent of the corn grown in the U.S. Modification was made to enable corn plants become pest resistant. Most of the genetically modified corn in the U.S. is used to feed animals or to manufacture ethanol (WHO 2005). The rest is used to make processed foods. Although genetically modified corn was not made purposely for human consumption, it has penetrated into many markets of the world without labels. Other foods affected by genetic modification are squash and zucchini. Most of these foods in the markets may not be genetically modified but about 25,000 acres of them in the U.S. have been genetically engineered to resist viruses (WHO 2005). Tomatoes have been modified genetically to avoid rotting and consequently most of its products are GMFs. Most natural foods are also suspected to contain genetically modified ingredients. The American Food and Drug Administration are concerned about the contents of some natural foods produced by different companies (Butcher 2013). Types of GMOs GMFs are produced by GMOs. Many plants and animals are being modified to withstand tough climatic conditions. Some of the genetically modified organisms include: Maize, soybean, wheat, cotton, canola, potato, papaya, and sugarcane crops among others (Millis 2006). In 2007, it was estimate that 59% of the soybean crops are genetically modified (Millis 2006). Maize is one of the crops that have been adversely affected by climatic conditions. To increase maize production as well as to resist pesticides and harsh climatic conditions, particularly in Europe, maize crops have been genetically modified. Canola has not been an important crop over a long time. Its use as a raw material for renewable resources and in the manufacture of margarine has made it very popular (Millis 2006). It has since been modified to increase its yield. The indigenous potato has over a long time been attacked by different pests. It also became less important as people rarely used it as food crop. It was, however, found to contain large amounts of starch which can be exploited and used constructively. This made scientists to modify it genetically to prevent possible pest attacks. Cotton is one of the crops which has been modified without a lot of complaints from the members of the public. Genetic modification of cotton was done to improve the quality of fiber produced for the textile industry (Millis 2006). Genetic modification of animals is slow, complicated and expensive. Scientists however, have developed a technique of modifying the genetic makeup of rats, mice, pigs and rabbit samong other animals (Traavik et al 2007). Genetic modification of animals is aimed at getting solutions to human diseases. Micro-organisms such as bacteria have been genetically modified for various uses. The most common uses of genetically modified bacteria are: production of insulin and bio-fuels. Costs of GMOs and GMFs versus non-GMO and non-GMFs Genetically modified organisms and foods are common in markets today. Most food products are made up of ingredients from GMOs. The cost of production of GMFs is very low compared to non-GMFs. Customers’ demand for GMFs is low compared to demand of non-genetically modified foods (Whitman 2000). The cost of production of non-GMF remains to be high and, therefore, this is translated to their high prices. Many stores have more GMFs and products that non-GMF. This makes non-GMFs costs to be high due to forces of demand and supply (Butcher 2013). Many companies in the US and elsewhere across the world are willing to provide customers with non-GMO products. Many have admitted that they are finding this move cumbersome and costly (Butcher 2013). Many crops cultivated are genetically modified which makes ingredients for non-GMO products rarely available. This makes non-GMO products to remain being expensive. Production GMOs and GMFs are produced as a result of the alteration of the genetic makeup of natural plants and animals. This is achieved through us of direct injection, vector system, micro encapsulation or macro-injection (Lim 2007). These processes either remove heritable materials from host organism or introduce a foreign DNA into the host. This DNA is introduced directly into the host or into cells that are then hybridized or fused with those of the host (Traavik et al 2007). Production of new inheritable genetic materials is achieved through use of recombinant nucleic acid. These scientific applications result in the formation of organisms with new genetic makeup. Food materials and products which are consequently produced are genetically modified (Traavik et al 2007). Genetic modified milk and milk products are as a result of using rGBH to boost milk production. In this case dairy cows are not modified genetically but the hormones that aid milk production are. Uses and Safety Concerns Since the 1980s GMOs and GMFs have been introduced into different markets across the world. Originally they were made to feed animals such as chicken and cattle among other livestock. Genetic modification of crops increased their yield and consequently could produce enough food for animals (Anderson et al 2005). Climatic change led to a decline in the productivity of indigenous crops which made introduction of genetically modified crops inevitable. Widespread production of GMO and GMF has led to their use in production of human foods. Milk, cheese and tomato products are examples of GMF products in market today for human consumption (Whitman 2000). Genetically modified animals have been used mainly for research. Genetically modified mice and rates were made to be for studying the behavior of the human body when subjected to different diseases. Bacteria have been modified genetically to produce enzymes and hormones for treatment of human diseases (Anderson et al 2005). Some bacteria produce insulin which is used in the treatment of diabetes. Others have been used in the production of bio-fuels. These uses show that GMOs and GMF have been of great benefit to humankind. The use of GMF and GMO has been surrounded by lots of controversies over years. Most developed countries do not consider GMOs and GMFs safe for human consumption (Lim 2007). Countries like Japan, Australia and all members of European Union have either restricted or banned the production and sale of GMOs and GMFs within their boundaries (Lim 2007). Studies have shown that genetically modified plants may interbreed with natural plants and consequently cause extinction of some natural plant varieties (Wagner 2010). Some plants may even become less resistant to pests and eventually be eliminated. Some genetically modified crops have led to use of harmful pesticides which may negatively affect environment (Wagner 2010). Altering the original state of an organism is expected to cause changes in metabolism, growth and stimuli response (Kuiper 2001). This may end the lives of the affected organism. Human beings may as well be exposed to new allergens found in GMFs. These compounds are able to cause deadly allergic reactions. Study also shows that GMFs have some anti-biotic resistant genes which may make human body resistance to antibiotics (Kuiper 2001). This condition will make it hard to fight many diseases in the human race. Conclusion GMOs and GMFs have become common in the modern time. With the same rate, they are likely to overtake natural organisms. They have improved yield of many natural organisms but they are threatening to affect ecosystem negatively. GMF and their products have been used to feed animals but are slowly turning to be human food. Many food companies have turned to process GMF because they are cheaper than natural foods. This has made natural foods more expensive than GMFs. Although GMOs and GMFs have wide range of applications, they have raise several safety and health concerns and consequently are yet to be accepted by the global society. References Anderson, C. J., Wachenheim, C. J. and Lesch, W. C. (2005). Perceptions of Genetically Modified and Organic Foods and Processes. Journal of Agrobiotechnology Management and Economics, 9(3):180-194 Butcher, M. (2013). Genetically Modified Food - GM Foods List and Information: Fitness and nutrition. Retrieved March 22, 2014 from http://www.disabled-world.com/fitness/gm-foods.php Davison, J. (2010). "GM plants: Science, politics and EC regulations". Plant Science 178 (2): 94–98. Kuiper, H.A., Kleter, G.A., Noteborn, H.P.J.M., Kok, E.J. (2001). Assessment of the food safety issues related to genetically modified foods. The Plant Journal 27(6):503-528. Lim, L.C. (2007). International Standards Setting on Biosafety: An Introduction to Some other International Agreements and Forums In Biosafety First – Holistic Approaches to Risk and Uncertainty in Genetic Engineering and Genetically Modified Organisms. Tromsø,: Tapir Academic Press. Millis, N. (2006). Genetically modified organisms’ paper prepared for the 2006 Australian State of the Environment Committee. Department of the Environment and Heritage, Canberra. Retrieved March 22, 2014 from http://www.deh.gov.au/soe/2006/emerging/gmo/index.html Traavik, T., Neilsen K.M., Quist, D. (2007). Genetic Engineering of Living Cells and Organism In Biosafety First – Holistic Approaches to Risk and Uncertainty in Genetic Engineering and Genetically Modified Organisms, T. Traavik, Lim L.C., ed.(Tromsø, Tapir Academic Press), pp. 65-93. Wagner, P. (2010). Influence of GM-crop cultivation on local apiculture and floral environment In Large-area Effects of GM-Crop Cultivation. Theorie in der Ökologie 16, B. Breckling and R. Verhoeven, ed. (Frankfurt, Peter Lang), pp. 65-67. Whitman, D. B. (2000). Genetically Modified Foods: Harmful of Helpful? Retrieved March 22, 2014 from http://www.csa.com/discoveryguides/gmfood/overview.php WHO (World Health Organization) (2005). Modern food biotechnology, human health and development: an evidence-based study. Geneva: WHO. Read More