A Comprehensive Report on Genetically Modified Foods

This report delves into the realm of genetically modified foods (GMOs), examining their development through recombinant DNA technology. It highlights the advancements in agriculture, focusing on the creation of herbicide-resistant and pesticide-resistant crops. The report discusses the first, second and third generations of GMO crops, from the use in the agriculture industry to the development of foods with enhanced nutritional value, such as golden rice and various anti-allergic and antibiotic-resistant crops. It also provides examples of modified crops like apples, beans, and soybeans. The report further addresses the benefits of GMOs, like increased yields and enhanced nutritional content. Finally, it acknowledges the potential hazards associated with GMOs and their impact on human health, such as allergies and digestive issues. Overall, the report underscores the significance of GMOs in the food industry and their potential to address global food demands.

Running head: GENETICALLY MODIFIED FOOD
Genetically Modified Food
Name of the Student
Name of the University
Author Note

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Introduction
Genetically Modified Organism or GMOs are developed by using recombinant DNA
technology. It is produced by using an artificial technique, where any interspecies or
intraspecies gene can be exchanged with one other to develop a new variety (microinjections,
electroporation, agrobacterium). The hereditary material of one species is transferred to
another by several mechanisms. It has an immense contribution to the present world,
especially in the food industries and intends to develop more in the future (Zhang,
Wohlhueter and Zhang 2016). The altered crops successfully diminished many issues in
cultivation; one of them is the development of resistant plants.
Discussion
The genetically modified crops are generally modified plants that are used in the
agriculture. These crops are developed by three generation. The first generation was used in
the agriculture industry, the next generation developed for improving the quality of the food
by altering the nutrient constitute of the food, and the final generation was used in the
pharmaceutical industry. There are many examples of genetically modified crops used as
food. The famous are golden rice which has a greater amount of dietary sources especially
vitamin A (Oliver 2014). Tricicale crop is also used worldwide for preparing breads. The
development of these crops are very popular because it made an promising approach in
coping up with the world’s population due to its small breeding time. The examples of
modified food are apple, which is an antibiotic resistance crop, beans, developed for viral
resistance disease, eggplant, developed for getting antibiotic resistance crop (Zhang,
Wohlhueter and Zhang 2016).. Other examples are melon, plum, potato, papaya and many
more. Many varieties of rice are developed which are basically anti-allergic, antibiotic

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resistance and also herbicide resistance. The development of soybean is one of the notable
contributions in the field of food industry. It has a trait of producing modified oil, markers,
antibiotic resistance, herbicide resistance, drought tolerance. Other crops are squash, beet,
sugarcane and tomato, wheat. All these crops played an effective role in producing bulk
amount along with high vitamins, minerals and enzymes, along with cost-effective. Among
animal product genetically modified eggs, dairy, enzymes are highly used I present world.
There are few hazards reported by consumers in using these crops, like allergy, bowel
syndrome, indigestion and many more.
Conclusion
The above paper discussed about genetically modified crop and its usefulness in food
industry. These crops are herbicide resistance, pesticide resistant and having a high content of
nutrients, which is beneficial for humankind.

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References
Oliver, M.J., 2014. Why we need GMO crops in agriculture. Missouri medicine, 111(6),
p.492.
Zhang, C., Wohlhueter, R. and Zhang, H., 2016. Genetically modified foods: A critical
review of their promise and problems. Food Science and Human Wellness, 5(3), pp.116-123.