Running head: THE PROS AND CONS OF GENETIC ENGENEERING 1

The Pros and Cons of Genetic Engineering

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The Pro and Cons of Genetic Engineering

Genetic engineering means the DNA alteration technologies that are used to change the

genetic make-up of an organism by adding one or more traits that cannot be found in the targeted

organism naturally (Nelsen & Chant, 2014). In a DNA manipulation process, scientists can join

together DNA characteristics from different sources to make hybrid plant or animal cells (Scott,

P. et al., 2016). Genetic engineering, also called Genetic Modification (GM) produces

Genetically Modified Organisms (GMO). The organisms that emerge from genetic engineering

technology have their pros and cons. However, GM has more advantages than disadvantages in

the agricultural and medical fields and offers the solution to food security and the cure for

chronic diseases.

The Pros of Genetic Engineering

Through the creation of super-fast growing crops and animals, genetic engineering helps

to boost agricultural and dairy products yields by dramatic proportions. The view that GM

increases crop production is held by both Datta (2013) and Rashid (2017). While vouching for

GMO, Datta (2013, para. 5) points out that food security faces a big threat from climatic change-

related floods, drought, and extreme heat. Hence genetic engineering plays a crucial role in

increasing agricultural production. In the United States, genetic modification has improved corn

yields by 37% (Rashid, 2010). Genetic engineering; therefore, offers faster and mass food

production methods to satisfy the needs of an ever-increasing world population.

The modification of genes and the joining of DNA traits to create new molecules in

plants and animals is a revolutionary solution that provides disease-resistant crops and livestock.

In a process referred to as “transgene,” or the implantation of genetic codes, GMO scientists are

able to introduce immune receptors into crops and livestock to combat animal and plant diseases.
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Scott, P, et al. (2016) and Chen, Lyngkjær & Collinge (2012) state that with the identification of

the virulent or bacterial factors, genetic engineers can cut off disease-causing genes in

agricultural crops, and insert genes that resist frost, extreme heat, and diseases. The development

of organisms that withstand bacterial, viral, fungi and diseases as well as the vagaries of weather

enhances food sustainability and can help to stop the loss of lives because of hunger.

GM as a crop science provides products with a longer shelf-life than the naturally-

occurring organisms. For example, through GM, scientists have delayed the ripening of bananas

by manipulating the ripening hormone, ethylene (Elitzur, et al., 2016). By extending the post-

harvest storage period of bananas, tomatoes, and other types of food, genetic modification, has

rescued farmers from post-harvest losses and increased the economic welfare of agricultural

communities (Rashid, 2010). In the food industry, this transgenic technology is of much help

since the foods produced through genetic engineering can be transported to longer distances

without getting spoilt.

Gene editing, gene breeding, and transgene integration are also helpful in creating tastier

fruits and food. The idea that GM technology can assist to produce sweeter, aromatic

compounds, and less acidic food is expressed by Work (2017). “Genetic modification “turns

many fruits and vegetables into the delicious food we eat today” (Work, 2017, para.5).

Therefore, genetic engineering offers a powerful opportunity for the genetic upgrading of fruit

quality and the quantity of staple foods.

In medicine, genetic engineering is applied in the creation of vaccines. In the 20th and 21st

centuries, molecular biology via genetic engineering and immunologic markers has become the

cheapest means to produce cell cultures and pathogens (Plotkin, 2014 & Bull, Smithson &

Nuismer, 2018). The first genetically-engineered vaccine was produced in 1981. Other
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genetically-engineered vaccines, such as the Hepatitis-B vaccine for human beings and the

vaccine for foot and mouth diseases among cattle, goats, sheep, and pigs have been developed

(Cheung & Kupper, 2013, & “Micro-Discoveries Online,” n.d., para. 3). Scientists have used a

technique called pharming to program crops into producing vaccines, proteins, and

pharmaceutical products.

The Cons of Genetic Engineering

Despite the numerous advantages of genetic engineering in agriculture and medicine,

there is concern about the blending of proteins that are not present in the genetic make-up of

natural organisms resulting in allergic reactions (Buchanan, 2010). However, recent studies as

noted by Lim (2014, para.14) and Xu (2015, para. 9) show that GMO products can be engineered

to eliminate all allergens.

Can gene editing cause the eradication of natural genes? The uncontrolled modification

of plants and animals through the artificial transfer of selected genes from one living organism to

another living organism, which need not be of the same species, can produce genetically

modified organisms with strange characteristics (Nelsen & Chant, 2014). Thus genetic

engineering has invited stiff opposition from ethical philosophers who opine that gene

manipulation is tantamount to playing God.

From the above insight into genetic engineering, it is evident that genetic engineering has

both pros and cons. The disadvantages of the technology include gene eradication and the

possibility for allergic illnesses. On the other hand, the advantages of gene insertion and

replication comprise food sustainability, superior medical drugs, tastier food, disease-resistant

organisms, and long-lasting post-harvest crops. Clearly, genetic engineering is an excellent

technology that can better human life rather than destroy it.
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References

Buchanan, B.B. (2001, May). Genetic engineering and the allergy issue. Plant Physiology. DOI:

https://doi.org/10.1104/pp.126.1.5

Bull, J.J., Smithson, M.W., Nuismer, S. (2018, January). Transmissible viral vaccines. pp. 6-15.

Trends in Microbiology. https://doi.org/10.1016/j.tim.2017.09.007

Chen M.F., Collinge, D.B., Y., Michael, F., & Lyngkjær, M. F., & Collinge, D. B. (2012). Future

prospects for genetically engineering disease resistance plants. Chapter 13. Department

of Plant Biology and Biotechnology, University of Copenhagen, Thorvaldsensvej 40,

1871‐Frederiksberg C, Denmark. Retrieved from www.helsinki.fi/ppvir/research/nova/Chen.pdf

Cheung, A.K. & Kupper, H. (2013, April 13). Biotechnological approach to a new foot-and-

mouth disease virus vaccine. Biotechnology and Genetic Engineering Reviews.

https://doi.org/10.1080/02648725.1984.10647787 pp.223-260

Datta, A. (2013, November 1). Genetic engineering for improving quality and productivity of

crops. Agriculture & Food Security20132:15. https://doi.org/10.1186/2048-7010-2-15

Elitzur, T., Yakir, E., Quansah, L., Zhangjun, F., Vrebalov, J., Khayat, E., Giovannoni, J.J., &

Friedman, H. (2016, May). Banana MaMADS transcription factors are necessary for fruit

ripening and molecular tools to promote shelf-life and food security. Plant Physiology.

DOI: https://doi.org/10.1104/pp.15.01866

Lim, X.Z. (2014, April 16). Are GMOs causing an increase in allergies? Genetic Literacy

Project. https://geneticliteracyproject.org/2014/04/16/are-gmos-causing-an-increase-in-

allergies/
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Nelsen E. & Chant, T.D. (2014, July 17). Genetically engineering almost anything. Nova Next.

Retrieved from http://www.pbs.org/wgbh/nova/next/evolution/crispr-gene-drives/

Micro-Discoveries Online - A vaccine produced by genetic engineering? Why not! (n.d.).

Retrieved from http://www.musee-afrappier.qc.ca/en/index.php?

pageid=3115d&page=3115d-engineering-vaccine-e

Plotkin, S. (2014, February 5). History of vaccination. Department of Pediatrics, University of

Pennsylvania, Philadelphia Rappuoli, R. (Ed.), Novartis Vaccines, Siena, Italy. Retrieved

from www.pnas.org/content/111/34/12283.full.pdf

Rashid, A. (2009). Introduction to genetic engineering of crop plants: Aims and achievements.

New Delhi: I.K. International Pub. House. pp. 229-231

Scott, P., Thomson, J., Grzywacz, D., Savary, S., Strange, R., Ristaino, J.B., Korsten, L. (2016,

August). Genetic modification for disease resistance: a position paper. Food Security.

August 2016, Volume 8, Issue 4, pp. 865–870. (2016) 8: 865.

https://doi.org/10.1007/s12571-016-0591-9

Work, J. (2017, April 2014). Genetically modified food and you! Distinguishing fact from fiction

surrounding the health and safety of genetically modified food. Retrieved from

http://thedishonscience.stanford.edu/posts/genetically-modified-food/

Xu, C. (2015, August, 10) “Nothing to sneeze at: the allergenicity of GMOs” –Science in the

News. Retrieved from http://sitn.hms.harvard.edu/flash/2015/allergies-and-gmos/

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