Genetically modified foods
Although the long term risks are unknown, says Ketaki Bhate, consumers should have a choice
The rapid acceleration of technology combined with intense business rivalry has improved the lifestyles of consumers tremendously. But the introduction of genetic modification in the food industry has raised serious political, social, economic, and ethical questions. And having been brought up with the notion that an apple a day keeps the doctor away, I find myself wondering if this is still the case.
The transfer of genetic information from one organism, such as a plant, to another is called genetic modification, and this can lead to plants with more vitamins or plants that are more resistant to herbicides. Initially, genetic manipulation enabled farmers to use alternative solutions to pesticides and to delay ripening.
In subsequent years the technology enabled foods with lower fat content to be produced. The nutritional value and the absence of potentially toxic herbicides, in the short term, is perceived to be beneficial to the consumer.w1 The