A Genetically Modified Organism (GMO) is an organism whose genetic material has been altered using genetic engineering techniques like recombinant DNA technology, microinjection, bio ballistics, and electro and chemical liquidation. Genetically modified organisms have many positives like being pest restraint, herbicide tolerant, disease resistance, cold tolerant, good nutrition, pharmaceuticals and phytoremediation. Although the crops have so many positives there are some negatives like environmental hazards, human health risks, economic concerns. So what implications does this application of science have on our moral, ethnical, social, economic, political, cultural and environmental factors? So should the modification of an organism’s genetic
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Modern farmers use techniques like Genetic Engineering, plasmids and vectors, plasmid, vectors, Electro and chemical poration, Bio ballistics method and Microinjection. Many crops and organisms are genetically modified like soybeans, Maize, Wheat, canola, sugar beat, potatoes, rice, cotton, meats, milk, tomatoes, squash, rice, oils and salmon. The genetic modification of these crops make them grow faster, change the shape and size, become pesticide resistant, able to grow in different weather conditions, resistant against pests, increase nutritional value, virus intolerant and can change the colour. Tomatoes were the first genetically modified food to reach supermarkets, although since reaching the market they have been altered to make them last longer. Genetically modified tomatoes can last longer amounts of time before going off, which means they can be transported. They can also be left longer before being picked and mature which results in a higher quality taste. The Genetically Modified tomato was developed by a California based company called Calgene. They genetically modified the tomato through the recombinant DNA technique adding an antisense gene. This gene hindered the production of the enzyme polygalacturonase. This stopped the tomato rotting and slowed the ripping
Modern farmers use techniques like Genetic Engineering, plasmids and vectors, plasmid, vectors, Electro and chemical poration, Bio ballistics method and Microinjection. Many crops and organisms are genetically modified like soybeans, Maize, Wheat, canola, sugar beat, potatoes, rice, cotton, meats, milk, tomatoes, squash, rice, oils and salmon. The genetic modification of these crops make them grow faster, change the shape and size, become pesticide resistant, able to grow in different weather conditions, resistant against pests, increase nutritional value, virus intolerant and can change the colour. Tomatoes were the first genetically modified food to reach supermarkets, although since reaching the market they have been altered to make them last longer. Genetically modified tomatoes can last longer amounts of time before going off, which means they can be transported. They can also be left longer before being picked and mature which results in a higher quality taste. The Genetically Modified tomato was developed by a California based company called Calgene. They genetically modified the tomato through the recombinant DNA technique adding an antisense gene. This gene hindered the production of the enzyme polygalacturonase. This stopped the tomato rotting and slowed the ripping