An educated discussion about the pros and cons of bioengineered crops (GMOs) and organic foods should be based on an understanding of the basic science behind bioengineering. The Strawberry DNA Extraction activity in this lesson provides a hands-on explanation of DNA—the “blueprint” that contains the genetic instructions used in the development, functioning, and reproduction of all known living organisms. Scientists use DNA and genetic engineering to insert or modify a gene into an existing species to enhance the receiving organism. This is often accomplished via recombinant DNA in which DNA from two different species are inserted into a host organism to produce new genetic combinations. The results are the production of plants (and sometimes, animals) that result in improved and increased food production.
A GMO results when a gene from one organism is purposely moved to improve or change another organism. This process can be applied to plants, animals, and even humans. Agricultural biotechnology companies apply scientific techniques used to improve plants, animals, and microorganisms. These companies have developed seeds and plants that resist drought, cold temperatures, pests, weeds, and pathogens—bacteria or viruses that can cause disease. Increased yields are realized through the planting of bioengineered crops. Vitamins and minerals are genetically inserted into foods to boost the foods’ nutrients, e.g., Golden Rice.
When a genetically engineered organism contains genes outside its species, it is considered transgenic. For example, the newly Food and Drug Administration (FDA)-approved AquAdvantage salmon contains a growth hormone gene from the Chinook salmon and a gene from the ocean pout (an eel-like fish) that speeds up the growth rate of the salmon.5
The production of transgenic foods brings up many questions in consumers’ minds. Are these foods safe? What is their impact on the environment? There are three major regulatory agencies in the United States that monitor GMOs in the food supply. “The Food and Drug Administration regulates the safety of food for humans and animals, including foods produced from GE plants. Foods from GE plants must meet the same food safety requirements as foods derived from traditionally bred plants.”6 Traditionally bred plants are grown using conventional agriculture in which farmers may use synthetic chemical fertilizers, pesticides, and herbicides; and GMOs. The United States Department of Agriculture (USDA) and the Environmental Protection Agency (EPA) “…ensure that crops and animals produced through genetic engineering for commercial use are properly tested to make sure they pose no significant risk to consumers or the environment.”7 The Genetic Literacy Project reports that “every major scientific body and regulatory agency in the world has reviewed the research about GMOs and openly declared crop biotechnology and the foods currently available for sale to be safe.”8
Agricultural biotechnology, now often practiced in laboratories, is not a new science. Humans have practiced biotechnology for thousands of years with the earliest domestication of plants and animals occurring approximately 10,000 years ago. Early civilizations used microorganisms to make cheese, bread, yogurt, wine, and beer. Agrarian societies even used selective breeding to enhance desirable traits in offspring.
So, if traditional methods of biotechnology have been successful, why do scientists and farmers utilize genetic engineering? With traditional breeding, plants and animals often exchange large, unregulated pieces of their genetic makeup which “can lead to both useful and unwanted traits in the offspring. Sometimes these unwanted traits can be unsafe.”9 The use of genetic engineering also produces results much faster than traditional breeding. What may have traditionally taken years to produce, can sometimes be achieved with months. GE techniques also “allow new traits to be introduced one at a time without complications from extra genes and extensive crossbreeding.”9
Do consumers who prefer not to eat GMOs have options? Certainly. In recent years, some agricultural producers have made the decision to produce organic food which is grown without the aid of synthetic pesticides or chemical fertilizers, and produced without the use of genetically modified organisms or chemical food additives. Many grocery stores now offer organic food sections where consumers can purchase non-GMO foods. The USDA is committed to helping organic food production thrive, and it provides an organic certification for farmers and ranchers who want to avoid synthetic materials in food and fiber production.10
How do GMOs and organic foods compare nutritionally? Several studies have been conducted in hopes of answering that question. To date, none have proved that organic foods are nutritionally superior to conventionally grown foods. (Several sources are cited in the Scientific American article Mythbusting 101: Organic Farming > Conventional Agriculture.)
Undoubtedly, the debate between GMOs and organic foods will continue. Fortunately, most consumers have choices when it comes to selecting the foods to put on their tables. Additionally, the economic impact of organic products promises to have a global impact (see information at https://www.ers.usda.gov/publications/pub-details/?pubid=45182).
