And what do you think of Genetically Modified Food
In the 21st century, as the world’s population is growing, the global demand for food is increasing correspondingly. New requirements for agricultural commodities will inevitably place pressure on scarce agricultural resources. And while agriculture will have to struggle for water and land with expanding urbanized area, in most rural regions fewer people will live and work in the agricultural sector. As a result, new technologies allowing to grow more from less land, with fewer hands will be in great demand.
The boost of food prices that happened on the global market in recent years, and the mounting number of malnourished people, have sparked scientific researches in gene engineering subsequently bringing genetically modified food (GMF) to the humanity in the 1990s.
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GMF has become the most controversial topic since its advantages for both food producers and consumers are accompanied by the potential hazardous aftermath. There are two opposite points of view in regards to genetically engineered food — industry leaders and scientists who advocate for GMF and those who believe GMF interferes with health.
Increasing concerns are focused on the health problems that may result from this advanced biotechnology, namely toxicity, allergenicity and genetic hazards. Many GMF adversaries point out that the long-term effect of GMF remains unknown.
Scientific studies are being conducted around the globe independently to figure out the advantages and disadvantages of GM food. Many scientists believe the scare-mongering running through discussions of GM food is backed up by emotions rather than facts. The GMF supporters point out tastier, more nutritious and resistant to diseases and droughts crops which means that food is easier to produce in the context of resource scarcity and growing population.
In any way, the approach accepted for now is to label the GM products as such and shuffle off the responsibility onto people who are supposed to decide for themselves.
