Are genetically engineered crops all bad?
In the early 1900s, DNA was discovered and since then scientists have explored a plethora of ways to modify genes in everything from plants to humans in an attempt to improve it.
Spot the difference
When asking experts on when genetically modified or engineered produce came to existence, most will point back to the early 1980s when scientist successfully produced the first genetically modified plant using an antibiotic-resistant tobacco plant. News of the latest developments spread far and wide and quickly became a trend in the agriculture sector.
In truth, the first genetically modified plants and animals came long before the 1980s, in the region of 10 500 to 10 100 BC to be more specific. It was during these times, humans started domesticating plants and animals and started breeding them in an attempt to isolate the desired traits. This is the earliest examples of selective breeding found and the practice could even date back further.
While the traditional cross breeding method used on animals and plants were very much hit or miss when it came to the final result, most of the pubic belief is that it is more natural and thus safer when it comes to consumption.
The laboratory
In the laboratory, the principle of genetically modifying a plant or animal is very much the same; it is the methodology that changes. It becomes less genetically modifying and more genetically engineered, because of the advanced methods scientists use to identify desired genes and incorporating them into the final result.
Traditionally, the methods used, relied on luck that the desired trait would be produced in the final result. The modern and scientific methods has more reliable outcomes.
Using the latest technological advancements, scientists are able to exactly identify genes in other plants or animals which could positively contribute to the current species. By adding one or more of those genes to the other organism’s genome, the final result will see the inclusion of the desired traits. It does, however, happen that scientist's have to either completely remove or just “silence” genes found in the host organism which could see different results.
Desired traits usually include an increased crop yield on each plant, increased resistance to bacterial infections and repellent characteristics to pests.
Public perception
While genetically engineered produce could present health risks, in almost all cases, it doesn’t present any more risk than its traditionally bred counterparts. In fact, due to the regulatory processes that need to be adhered to before the seeds are made commercially available, risks pertaining to consumption are reduced tremendously.
Yet, anti-GE groups have been spreading more and more information regarding the alleged risks and as such, have overwhelmed the public with negative information to such a degree, that the general population has less access to the positive aspects.
As a result, efforts to engineer crops with agronomic traits or improved nutrition face an uphill battle to gain acceptance.
Due process
What very few people know is the processes these plants need to go through before they get the green light.
After the desired strains of a particular plant is produced, the producer first must apply for approval based on scientific findings, to field test the plants.
The field test consists of cultivating the plants in a controlled environment and if the cultivation and tests are successful, only then can the producer apply for approval to grow a crop which can be marketed to farmers.
Once approval is obtained, seeds, cuttings or breeding pairs are sold to farmers which can then again be marketed for sale.
Make no mistake, there are risks involved with genetically engineered produce, while traditional breeding enjoy the benefit of the doubt. Though both methods have the potential, even though it seldom happens, to produce toxic or allergenic proteins not previously produced in that crop.
Read it here first
While both genetically engineered and traditional bred produce could result in unintended effects, it is mostly misattributed to the former.
Research indicates that genetic engineering is less likely to cause unexpected changes in plant quality, food safety, or environmental impact than traditional breeding, because researchers can accurately evaluate risk, yet it receives the most criticism.