Genetic modification of plants began in the 1700s and 1800s, when farmers figured out that they could cross plants. “Non-natural” genetic manipulation occurred long before the development of genetic engineering techniques, and almost all the food we eat has been genetically modified from the original wild type plant in some way. Because of large-scale understanding of the principles of genetics in the early 1900s, systemic hybrid breeding began to take place to exploit naturally occurring mutations.
In the 1940s, inducing genetic mutations through radiation or chemical treatments began. In the last 20 years, recombinant DNA technology developed to the point that production of genetically modified organisms (GMOs) became possible. The term is used to apply to organisms — plant or animal — that are manipulated using genetic engineering techniques. In 1906, Luther Burbank said that we have now advanced our knowledge of genetics to the point where we can manipulate life in a way never intended by nature. This statement could appear in any current article about GMOs.
I expect companies to use scientific evaluations to ensure the quality and integrity of their products. In the long run it does not pay for companies to bend to the hysteria of the moment, especially if it does not have basis in scientific fact. Most scientific experts agree that the issues with GMO foods are not food safety issues; rather they are consumer choice issues.
Actions that perpetuate the marginalization of a very safe technology will delay the implementation of biotechnology, and will result in delays in the use of these crops in reducing environmental degradation caused by certain present farming practices. It is necessary to develop new tools that can be used by farmers to produce the same amount of food on fewer acres with fewer chemical inputs. Biotechnology is one of those tools that will become increasingly important in achieving this goal.........
