1. Genetically Modified Foods?
Genetically Modified Foods

2. From Cross-Breeding to Genetic Engineering
Farmers have used artificial selection (Cross-Breeding) to develop genetically improved crops
Takes 15 years or more
Genetic Engineering
Changes to DNA
Faster
More versatile

3. Early Genetically Altered Crops
Flavr Savr tomato:
Advantage: longer shelf life
1992: FDA approved
1994: on the market
Business issues sunk Celgene
Bt cotton plants:
Advantage: resistant to insects
Several crops:
Advantage: resistant to Roundup (allows no-till)

4. Objectives of Genetic Modification
Resistance to disease
Increase tolerance for environmental conditions
Improve nutritional value
Incorporation of human vaccines (a stretch)

5. Biotech Crops (% of total)

6. Pros and Cons
Unpredictable and probably irreversible genetic and ecological effects
Potentially harmful toxins/allergens in food
Lower nutrition
Increased selection for pesticide-resistant insect and plant diseases
Creation of herbicide-resistant weeds
Harm beneficial insects
Lower genetic diversity
Less fertilizer
Less water
More resistant to insects, drought, frost, etc
Faster growth
Can tolerate salt
Less spoilage
Better flavor
Less pesticide
Can tolerate higher levels of herbicide
Higher yields