Download Genetically Modified Foods and Organisms

Genetically Modified Foods and
Organisms
Traditional plant breeding
DNA is a strand of genes,
much like a strand of pearls.
Traditional plant breeding
combines many genes at
once.
Commercial variety
Traditional donor
New variety
(many genes are transferred)
X
=
(crosses)
Desired Gene
Desired gene
Plant biotechnology
Using plant biotechnology, a
single gene may be added to
the strand.
Desired gene
Commercial variety
New variety
(only desired gene is transferred)
=
(transfers)
Desired gene
Traditional breeding involves exchanging all genetic material
between two related plants.
Genetic engineering usually only involves moving one or two
genes and can cross the species barrier.
Biotechnology
• Manipulation and management of
biological organisms
•
•
•
•
Recombinant DNA techniques
Tissue culture (cloning)
Cell fusion
Embryo transfer
• Positive: high yielding, disease
resistant “super” plants
• Negative: periphery excluded by
distance and cost + concerns about
safety
More than 50 biotech food products have been
approved for commercial use in the United
States
• Canola
• Corn
• Cotton
• Papaya
• Potato
• Soybeans
• Squash
• Sugarbeets
• Sweet corn
• Tomato
Four crops accounted for nearly all of the global
biotech crop area in 2002
Soybeans
62%
Corn
21%
Cotton
Canola
12%
5%
Source: International Service for the Acquisition of Agri-biotech Applications
Four countries accounted for 99 percent* of the
global biotech crop area in 2002
United States
66%
Argentina
Canada
China
23%
6%
4%
*Australia, Bulgaria, Colombia, Germany, Honduras, India, Indonesia, Mexico, Romania, South
Africa, Spain and Uruguay accounted for the remaining 1 percent of biotech crop acres.
Source: International Service for the Acquisition of Agri-biotech Applications
Some
Benefits of
Genetically
Modified
Foods
Some Concerns about Genetically
Modified Foods
•
•
•
•
•
•
•
•
Possible adverse effects on human health
Introduction of new allergens
Antibiotic-resistant genes in foods
Production of new toxins
Concentration of toxic metals
Enhancement of toxic fungi
Environmental impacts
Dangers not yet identified
http://www.ucsusa.org/food_and_environment/