Maricar trapalgar bsed 1 c (gmo)
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Maricar trapalgar bsed 1 c (gmo)

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my presentation in genetically modified organism

my presentation in genetically modified organism

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Maricar trapalgar bsed 1 c (gmo) Maricar trapalgar bsed 1 c (gmo) Presentation Transcript

  • GENETICALLY MODIFIED ORGANISM (GMO)
  • Scientists believe that over the course of evolutionary history, viruses have acted as genetic material they pick up from individual or organism and inserting it into another.
  • A genetically modified organism (GMO) or genetically modified engineered organism (GEO) is an organism whose genetic material has been altered using genetic engineering techniques.
  • Advantages of GMO
  • 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.
  • NO
  • YES
  • Prepared by:
    MaricarTrapalgar BSED-1C