PARAS, MENCHIE C.

LFCA122E016
GENETICALLY MODIFIED ORGANISM
A genetically modified organism (GMO) is an animal, plant, or microbe whose DNA has
been altered using genetic engineering techniques. For thousands of years, humans have used
breeding methods to modify organisms. Corn, cattle, and even dogs have been selectively bred
over generations to have certain desired traits. Genetically modified organisms (GMOs) can be
defined as organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA)
has been altered in a way that does not occur naturally by mating and/or natural recombination.
Conventional methods of modifying plants and animals—selective breeding and crossbreeding—
can take a long time. Moreover, selective breeding and crossbreeding often produce mixed
results, with unwanted traits appearing alongside desired characteristics. The specific targeted
modification of DNA using biotechnology has allowed scientists to avoid this problem and
improve the genetic makeup of an organism without unwanted characteristics tagging along.
Genetically modified foods do cause controversy, however. Genetic engineering typically changes
an organism in a way that would not occur naturally. These animals are used as “models” to study
the function of specific genes and, typically, how the genes relate to health and disease. Many
GMO crops are used to make ingredients that Americans eat such as cornstarch, corn syrup, corn
oil, soybean oil, canola oil, or granulated sugar. In addition, a few fresh fruit and vegetables are
available in GMO varieties, including potatoes, summer squash, apples, papayas, and pink
pineapples. Most of the GMO crops grown today were developed to help farmers prevent crop
and food loss and control weeds. The three most common traits found in GMO crops are:
Resistance to certain damaging insects. Tolerance of certain herbicides used to control weeds.
The benefits of using GMOs include crops having higher harvest yields which can feed more
people in the world, and making food more nutritional.