Genetically Modified Food (GM food)

Genetically modified foods (or GM foods) are food produced from organisms that have certain changes introduced into their DNA using the methods of genetic engineering.Therefore now some crops have specific traits and these techniques have allowed scientists to have greater control over the genetic structure of crops.

Most genetic modification of foods have primarily focused on cash crops in high demand by farmers such as soybean, corn, canola, and cotton seed oil. These have been engineered for resistance to pathogens and herbicides and better nutrient profiles.

Genetically engineered plants are generated in a laboratory by altering their genetic makeup and are tested in the laboratory for desired qualities. This is usually done by adding one or more genes to a plant's genome using genetic engineering techniques. Most genetically modified plants can be modified in a directed way by gene addition (cloning) or gene subtraction (genes are removed or inactivated). Plants are now engineered for insect resistance, fungal resistance, viral resistance, herbicide resistance, changed nutritional content, improved taste, and improved storage.

Once satisfactory plants are produced and sufficient seeds are gathered, the companies producing the seed need to apply for regulatory approval to field-test the seeds. If these field tests are successful, the company must seek regulatory approval for the crop to be marketed. Once that approval is obtained, the seeds are mass-produced, and sold to farmers. The farmers produce genetically modified crops, which also contain the inserted gene and its protein product. The farmers then sell their crops as commodities into the food supply market, in countries where such sales are permitted.