Food and Environment

genetic engineering

During the past decade, biotechnology companies commercialized the first generation of genetically engineered crops—primarily corn, soybeans, and cotton altered to control insects and weeds. U.S. commodity crop producers responded by planting millions of acres of these engineered crops. Because corn and soy are widely used in food processing, small amounts of engineered ingredients show up in a majority of processed food products. But most foods—the vast majority of vegetables, grains, fruits, and nuts—remain unaltered. Of the eight other engineered food plants allowed in U.S. grocery stores, it appears that only engineered canola and papaya are currently available.

Among food animals, only engineered fish are under active consideration by U.S. regulators. Other engineered plants, animals, and microbes are farther down the research pipeline but few are poised for introduction in the near future.

Scientists are concerned that engineered organisms might harm people’s health or the environment. For example, engineered crops might contaminate the food supply with drugs, kill beneficial insects, or jeopardize valuable natural resources like Bt toxins. Engineered fish may substantially alter native ecosystems, perhaps even driving wild populations to extinction.

http://www.ucsusa.org/food_and_environment/genetic_engineering/

As we advance in this field, there are points when the producers of these crops/live stock have to step back and consider what is going to far. The food and drug administration has approved many products mainly to keep up with the demand of US consumers. The article above details some of the items that the FDA has approved and or considered.

Riam Fox