The document discusses genetically modified foods (GM foods). It notes that GM foods have the potential to help address hunger issues and protect the environment, but must be approached with caution. The main types of GM foods are crops modified to produce pesticides or be immune to herbicides. While GM foods may provide benefits like higher yields and nutrition, there are also concerns about potential risks to health and the environment. All GM foods should undergo risk analysis before market approval.

1. SUBMITTED TO : SHIKHA MANDLOI MA’AM
SUBMITTED BY : ARADHYA CHOUHAN

2. INTRODUCTION
 Genetically –modified foods have the potential to
solve many of the world’s hunger and malnutrition
problems, and to help protect and preserve the
environment by increasing yield and reducing
reliance upon chemical pesticides and herbicides.
 Many people feel that genetic engineering is the
inevitable wave of the future and that we cannot
afford to ignore a technology that has such
enormous potential benefits.
 However we must proceed with caution to avoid
causing unintended harm to human health and the
environment as a result of our enthusiasm for this
powerful technology.

3. GENETICALLY MODIFIED
FOODS
 The term GM foods or GMOs (genetically-modified
organisms) is most commonly used to refer to crop
plants created for human or animal consumption
using the latest molecular biology techniques.
 These plants have been modified in the laboratory
to enhance desired traits such as increased
resistance to herbicides or improved nutritional
content.
 Genetic engineering can create plants with the
exact desired trait very rapidly and with great
accuracy.

4.  For example, plant geneticists can isolate a gene
responsible for drought tolerance and insert that
gene into a different plant. The new genetically-
modified plant will gain drought tolerance as well.
 The key to genetically modifying food is changing
the plant or animal’s genes in some way.
 Altering a gene will change a specific characteristic
of plant or animal. Changing genes is called genetic
engineering.

6.  Genetic engineering has been used to alter animal
including sheep, cows, pigs, chickens and fish.
Genetically modified crops include a variety of food
– rice, corn, soybeans, tomatoes, melons, potatoes,
and summer squash, among others – that are eaten
around the world.
 Throughout the world, the debate still rages over
whether genetically modified food is a blessing or a
curse.
 Many people are concerned about genetically
modified foods, effects on human and animal
health, the environment, local economies and
biodiversity.

8. ENVIRONMENTAL BENEFITS
 By using GM crops that are resistant attack
by pests or disease, farmers can reduce
their use of pesticides and herbicides and
the residual levels of these chemicals in
the environment.

9. NUTRITIONAL ENHANCEMENT
 Genetic engineering can be used to
increase amounts of particular nutrients
(like vitamins) in food crops.
 GM researchers are focusing on major
health problems like iron deficiency. The
removal of the proteins that cause allergies
from nuts is also being studied.

10. ADDITIONAL BENIFITS
 Inexpensive, safe and nutritious foods are
needed to feed the world’s growing
population. Genetic modification may
provide:
1. Sturdy plants able to withstand weather
extremes.
2. Draught-tolerant and salt-tolerant crops.
3. Better-quality food crops.
4. Higher nutritional yields.
5. Inexpensive and nutritious food, such as
carrots with more antioxidants.

11. 6. Foods with a longer shelf life, like
tomatoes that taste better and last longer.
7. Food with medicinal benefits, such as
edible vaccines – for example, bananas
with bacterial or rotavirus antigens.
8. Disease and insect resistant crops that
require less pesticide and herbicide – for
example, GM canola.

12. GM FOODS AND CONCERN
ISSUES
 Concerns about genetic modification of food
raised by scientists, community, groups and
members of the public include:
 New allergens could be inadvertantly created
 Antibiotic resistant may develop
 Cross-breeding
 Pesticide-resistant insects
 Biodiversity
 Cross-contamination
 Health effects
 Social and ethical concerns

13. TYPES OF GENETICALLY
MODIFIED FOODS
 The two most common types of genetic
modifications are modifying crops to produce
pesticides or modifying them to be immune to
herbicides.
 Sugar beets have been modified to be roundup
ready. Both kinds of genetic modifications have
been done to corn and soy in the same seed.
 The US is the world leader in the production of
biotechnology crops accounting for nearly two-
third of all biotech crops planted globally.

14. Approximately 70% of foods in our supermarkets
contain genetically engineered ingredients including
products made from these most common genetically
modified foods:
1) SOY : Soy flour, lechithin, soy protein isolates
and concentrates (protein shakes). Products
that may contain GMO soy derivatives :
vitamin E supplements, tofu, cereals, veggie
burgers, soy sausages, tamari, soy sauce,
chips, ice-cream, frozen yoghurt, infant
formula, sauces, protein powder, margarine,
soy cheese, crackers, bread, cookies,
chocolates, candy, fried food, shampoo,
bubble bath, cosmetics, enriched flours and
pastas.

15. 2) CORN : Corn flour, corn starch, corn oil, corn
sweeteners, syrups. Products that may contain
GMO corn derivatives : vitamin C supplements,
corn chips, candy, ice-cream, infant formula,
salad dressings, tomato sauces, bread, cookies,
cereals, baking powders, alcohol, vanilla,
margarine, soy sauce, soda, fried foods,
powdered sugars, enriched flours and pastas.
3) COTTON : Oil, fabrics. Products that may contain
GMO cotton derivatives : clothes, cereals, snacks
bars, frozen foods, canned soups, candy, bread,
hummus, oil blends.

16. 4) SUGAR BEETS : Sugar. Products that may
contain GMO sugar beets : any product that
doesn’t specify “cane sugar” but just “sugar” on
ingredients, cookies, cakes, ice-cream, donuts,
baking mixes, candy, juice, yoghurt.
5) ALFALFA : Fed to livestock. Products that may
contain GMO alfalfa : all types of conventionally
raised meat, pork, poultry, egg, dairy.
6) ASPARTAME : Artificial sweetener. Products that
may contain aspartame : diet soft drinks, diet
foods, yoghurts.

17. 7) DAIRY : rBGH growth hormone. Products that
may contain GMO rBGH include all
conventionally raised dairy products : milk,
cheese, butter, yoghurt, ice-cream, whey.

18. CONCLUSION
 Genetically modified foods are foods derived from
organisms whose genetic material (DNA) has
been modified in a way that does not occur
naturally, e.g., through the introduction of a gene
from a different organism.
 Currently available GM food stem mostly from
plants but in the future foods derived from GM
microorganism or GM animals are likely to be
introduced in the markets.

19.  Most existing genetically modified crops have
been developed to improve yield, through the
introduction of resistance to plants diseases or of
tolerance of herbicides.
 In the future, genetically modification could be
aimed at alerting the nutrient content of food,
reducing its allergenic potential, or improving the
efficiency of food production systems. All GM
foods should be assessed before being allowed on
the market. FAO/WHO Codex guidelines exist for
risk analysis of GM food.