Scientists believe that over thecourse of evolutionary history,viruses have acted as geneticmaterial they pick up fromindividual or organism andinserting it into another.
Less labor requirements.
Experts estimate more than
1 trillion meals containing
ingredients from biotech
crops have been consumed
over the last decade with no
reliable documentation of
any food safety issues for
people or animals.
Genetically modified foods and
crops are recognized by
experts and regulatory
authorities worldwide as being
as safe as crops and foods.
People who are opposed to
GMOs are not the farmers
themselves, but people who
can afford to buy food.
The needs of some consumers
for GMO-free products lead to
non-GMO labeling issues.
Less machinery requirements.
Due to reduced costs of
production, prices can be
further reduced.
Less machinery
requirements.
Due to reduced costs of
production, prices can be
further reduced.
Production of friendly
bioherbicides and
bioinsecticides through
genetic engineering
Higher resistance to diseases.
Less factory additives
needed.
GMO crops last longer. This
decreases the amount of
wasted crops and foods.
Reduced energy needs to
produce GMO crops.
Many Nobel Prize winners and
prominent scientists support
genetically modified crop
research and production.
Enhancement of the taste of
food.
Beside humans, livestock and
animals are also beneficiaries
to the higher nutritious value
of GMO crops. They have an
increased
resistance, productivity, and
hardiness.
Enhancement of the smell of
food.
Decrease of maturation time
of the plants, so they can be
harvested sooner and Moore
often during the year.
With time, possible
customization of food to meet
personal preferences.
Developments of new kinds of
crops that can be grown at
extreme climates, for
example, dry or freezing
environments (like deserts).
For example, scientist
developed a type of tomato
that grows in salty soil.
Enhancement of the size of
food.
Reduction of world
starvation due to increased
production.
Enhancement of the size of
food.
Enhancement of the
quality of food.
Less processing needed in
factories.
Prepared by:
Maricar Trapalgar BSED-1C