Genetically Modified Foods: Benefits and Disadvantages

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GENETICALLY MODIFIED FOODS
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Genetic modification refers to the alteration of the genetic structure of a plant or an animal in
order to develop more advantageous traits in the organism. Genetically modified foods (GMs),
therefore, refers to foods which are obtained from organisms whose genetic material has been
modified in way that does not occur naturally (Skryabin and Tutelyan 2013). Such genetically
modified foods have the genes of other plants or animals inserted into their genetic codes with an
aim of improving them by adding to them the features of the organism from which the genes
were obtained. Genetic modification of foods is different from the conventional selective
breeding of plants and animals to get desired traits (Thomson 2008). The introduction of
genetically modified foods has been embraced by some people and criticized by others due to the
benefits and demerits associated with GMs.
Benefits of Genetically modified foods
a) Longer shelf life
Genetically modified foods can stay fresh for a long time since their natural qualities have been
enhanced. This is considered to be a better way of increasing shelf life of foods rather than
relying on preservations since preservatives have higher carcinogen. Longer shelf life increase
the profitability of both farmers and food vendors and enhances food availability to consumers
(Thomson 2008). Longer shelf life also makes it possible for foods to be transported for longer
distances thus countries can easily import or export perishable foods.
b) Improved nutritional content
Genetic modification can alter the nutritional content of food to provide a more concentrated
nutritional value than was previously in the food. Also, new nutrients which are rare among
certain varieties of foods can be added through genetic modification. This increases the health of

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the consumers by providing them with the needed nutrients, reduces the cost of acquiring the
needed nutrients, and controls against deficiency diseases, thus making GM foods to be desirable
(Azadi and Ho 2010).
c) Increased productivity
Genetic modification can alter the genetic code of less productive organisms and make them to
be more productive, thus increasing the production per unit. Increased productivity can be
viewed in terms of volume of production per harvest or by reducing the time span taken by the
organisms to produce food (Thomson 2008). Therefore, genetically modified crops will have
more peak seasons within a year. Also, genetic modification of foods increases their quality thus
making them to be more desirable in the market. This increases food security and profitability of
the farmers. For example, in United States of America corn is genetically modified to improve
yield per unit area of land.
d) Pest and disease resistance
Pest and disease control has been the largest challenge in food production in many parts of the
world. Many countries rely on the use of chemicals such as pesticides and fungicides to control
pests. Such chemicals are hazardous in the sense that their effect can stay in the food for a long
period of time and they make the soil to be unusable. According to Krishna and Qaim (2012),
genetic modification of foods has improved the resistance ability of foods from pests, bacterial,
fungal or viral infections, thus reducing the usage of chemicals and guaranteeing chemical free
foods. Crops are modified to generate substances which are poisonous to pests.