GENETICALLY MODIFIED FOODS AND OUR PERCEPTION: A REVIEW
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Abstract
Genetically Modified Foods (or GM foods) are those foods which are produced from organisms that have undergone specific changes introduced into their DNA using the methods of genetic engineering. These techniques have allowed for the introduction of new traits and greater control over a food's genetic structure than previously afforded by conventional methods such as selective breeding and mutation breeding. Commercial sale of genetically modified crops began in 1994, when Calgenefirst marketed its FlavrSavrvariety of tomato which had delayed ripening. Today, most genetic modification of foods are primarily focused on cash cropswhich are in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and have better nutrient profiles. GM livestock have also been experimentally developed. There is broad scientific consensus that food on the market derived from GM crops poses no greater risk to human health than conventional food. However, opponents of GM have always objectedto transgenic foods on several grounds, including safety issues, environmental concerns, and economic concerns raised by the fact that GM seeds (and potentially animals) that are food sources are subject to intellectual property rights (IPR) owned by corporations.
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