Biotechnology and our food supply
2000
Mackey, Maureen A. | Santerre, Charles R.
With an ever-increasing world population and decreasing arable land, there is an urgent need to improve the quantity and quality of food crops in an environmentally sustainable manner. Plant biotechnology is one way in which these goals can be achieved. Over the past several years, major crops, such as corn, soybeans, cotton, and canola, have been genetically altered to enhance their resistance to pests and herbicides. These changes allow farmers to use decreased amounts of chemical pesticides and herbicides while maintaining or improving crop yields. The next generation of genetically modified crops will be nutritionally improved to have more healthful proportions of fatty acids, higher nutrient levels, and improved flavor and stability. Public reaction to plant biotechnology in food production has been mixed. Part of the difficulty has been the lack of information and understanding of what biotechnology is, its risks and benefits, and the regulatory systems in place to assure food safety. Increased knowledge about biotechnology will permit consumers to make informed decisions about foods derived from this technology.
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