Genetically modified organisms (GMOs) can be a safe and economic option for food production. The benefits of GMOs currently on the market outweigh the potential hazards they can create. These crops can provide nutritious, sustainable and efficient yields that will help in maximizing the land in which they are grown.
A main concern with GMOs is that modifying the genetic structure (DNA) of a plant can produce foreign compounds not normally found in the organism, changing a good plant into a dangerous plant. Altering the genes of plants isn’t anything new, humans have been modifying food for as long as they have been farming through the process called selective breeding.
A potato farmer uses selective breeding to create a new strain of potato. This involves placing the pollen of one potato plant onto the stigma of a different potato plant. After the resulting strain is grown, the potato farmer hopes that this new crop has the traits they wanted to achieve. If not, then they start over again.
GMOs eliminate the guessing game that comes with selective breeding by allowing us to choose the traits we want from the food we’re growing. This cuts down on food waste, time spent growing food, and the resources needed to grow the food in the first place. This means GMO crops are more sustainable and reliable than those that are traditionally grown.