GENETICALLY MODIFIED FOOD

Genetically modified foods (GM foods) are a part of most people’s diets in the 21st century. GM
foods offer more cost effective ways of producing better quality food on a larger scale, and can
even make the food look more appealing to the consumer. With the technology and resources
available, scientists have developed more than one way of creating the ideal crop or produce for
both the producer and consumer. Although, as with many other modern day scientific discoveries,
genetic food modification poses problems practically and ethically. However, in this busy era
when people are looking for ways to save time and money, and make better quality products, GM
food is a solution to a variety of problems. The genetic modification of foods is quite a
complicated process and requires skilled and experienced research scientists and the most up-to-
date technology in machinery to achieve the desired result.

An example of a GM food is GM fish. One case in particular, in 1985, was when scientists in
China inserted a human “growth-regulating” gene into goldfish eggs. These GM goldfish grew to
“more than twice their normal size”. A few years later, another team of scientists inserted the
“growth-regulating” gene from rainbow trout into carp eggs, which resulted in the carp not only
growing larger than their normal size, but almost twice as fast as well (1994, Biology).

There is more than one way of creating designer organisms. For example, selective breeding,
hormonal and genetic engineering (1994, Biology). Selective breeding is a slow process that
involves the cultivation and selection of animal or plant material which display the desired
phenotype. Animal or plant material can be genetically altered through hormones, which is when
the hormones cause a change in chemical processes within the organism, which may turn on or
turn off some genes. Genetic engineering is when a gene is taken from an organism with the
desired traits, and is transplanted into another organism using very new technology and
machinery. A successful product of genetic engineering can be easily multiplied by breeding in a
controlled environment, or cloning.
Frost Resistant Strawberries
There are many benefits of genetically
engineering food, which is why it has become Genetically modified strawberries
more and more widely used since its discovery in
the 1970’s. It saves time and money for farmers
and distributors of the GM food products. Some
Usual strawberry climate Colder climate
desired phenotypes of GM foods are:
 Frost resistant fruit and vegetables; so
they can be grown in cooler climates
More strawberries
(refer to figure 1).
 Disease resistant plants and animals; to
Supply meets demand
be ensured of a healthy produce.
 Herbicide-resistant food (from plant
origin); so the farmers can use herbicides Cheaper strawberries
while not destroying the crops. Figure 1 – Market effect

© Sarah Don, Australia, 2006

There are also practical problems with GM food, however; for example, contamination. If the
GM produce became contaminated with natural produce, the genetic modifications would
eventually die out. Or on the other hand, the GM produce could affect the natural produce, which
would affect the natural ecosystem. Another problem with GM food is that there are many people
who are uneducated on what exactly GM food means. People sometimes protests against the
genetic modification of food, without really understanding what they are talking about. This may
discourage more and more people from buying GM foods, resulting in a collapse in the industry.
However, there are many other fields for genetic engineers to work in, rather than just food.

The Human Genome Project is an international cooperation of scientists working together to

unravel the mystery of the human genome, by identifying every gene, its position, base order and
phenotype. Once this is completed in many years to come, scientists will be able to do the same
for animals and plants. This will enable scientists to find exactly the right gene, or combination of
genes, to create entirely new organisms.

When genetically modifying food, several ethical issues arise. For example, when a gene from an
animal is added to a chromosome in a vegetable, some people may question whether the food is
still 100% vegetable and suitable for inclusion in a vegetarian diet. Of course, the transferred
gene does not contain any biological material specific to an animal. To add genetic information
from an animal to plant material means that the genetic information was extracted from an animal
specifically chosen or produced for harvesting genes for transplantation. For example, the
particular gene that allows the codfish survive in very low temperatures can be inserted into a
strawberry, to make the strawberry frost-resistant (2006, BHC). After the gene has been
transplanted, the frost resistant strawberries are isolated from the outside world to prevent
contamination. This isolation process is essential so as to not disturb the natural ecosystem.

There are laws to control the process and distribution of GM foods. These laws prevent
environmental accidents and unlawful genetic modification of produce. Once all the genetic
alterations of a food are completed, the scientists involved must perform many tests and present
their results to Food Standards Australia New Zealand (FSANZ) before the GM products can
legally be released onto the market (2004, FSANZ). This is important for the safety of the
consumer.

Genetic modification of food is a useful, safe, versatile and relatively new, constantly developing
technology, yet often misunderstood by the public. Being able to genetically modify food is just
the start of many amazing developments that will expand in the future. Almost everybody in the
community benefits from the products of GM foods, from the farmers who can produce more of a
better crop, to the consumer who pays less for better food. It’s amazing what scientists are
discovering, and it’s exiting to think about what benefits we may experience from genetically
modified foods in the future.

© Sarah Don, Australia, 2006

Bibliography:
Essenfeld, B.E.; Gontang, C.R.; Moore, R., (1994) Biology, Addison-Wesley Publishing Company, Inc.,
United States of America.
(2003) Genetically Modified Food – Arguments for and against, CHOICE, Australia,
http://www.choice.com.au/viewArticle.aspx?id=100255&catId=100288&tid=100008&p=2&title=GM%3a
+Genetically+modified+food (12/8/06)
(2006) Genetically Modified Foods – Technique, Better Health Channel (BHC), Victoria, Australia,
http://www.disability.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Genetically_modified_foods_techniques?Ope
nDocument (7/8/06)
(2000) Lessons from the green Revolution, Food First, USA, http://www.foodfirst.org/media/opeds/2000/4-
greenrev.html (20/8/06)
(2004) Food Standards Australia New Zealand (FSANZ), Australia & New Zealand,
http://www.foodstandards.gov.au/standardsdevelopment/notificationcirculars/current/notificationcircular24
35.cfm (20/8/06)
Personal Correspondence with Don, M (1/8/06).

© Sarah Don, Australia, 2006