GM crops are genetically modified crops. Here, genetic characteristics of plants have been altered by the insertion of a modified gene or a gene from another organism using the techniques of genetic engineering to improve the plant in some way. Genetic engineering is the controlled manipulation of the genes in an organism with the intent of making that organism better. Over the last thirty years, this technology has been widely applied in the food production area.
GM Crops are created through a scientific process. The first step is to map the genetic properties of crops that need to be mixed. Genetic mapping involves identifying the sequence of genes in both the organisms. When each of the genes of the particular crops has been identified, they are then separated in a science lab. DNA is then bound to tiny particles of gold or tungsten which is subsequently shot into plant tissue or single plant cells under high pressure. The accelerated particles penetrate the cell membranes before integrating into the host DNA. Finally, the seed of the modified crop is planted and grown in greenhouses through traditional methods. GM Crops have their supporters and critics.
Genetically modified foods produce higher crop yields, and so some have proposed it as a solution to solving hunger in developing countries. Also, farmers do not need to use as many pesticides and herbicides on the crops. Better food quality is it’s another advantage. But allergies present a risk in genetically modifying foods. And also, genetically modifying foods could harm other organisms and upset the balance in the ecosystem. Some modification involves bacteria and viruses, so some experts worry that this engineering could create new diseases. Genetic Modification has thus far been applied successfully to many crops such as wheat and maize. Experts, however, argue a carefully calibrated approach when implementing GM programs.