The success of FLAVR SAVR did not go unnoticed, and foreign countries quickly recognized the evident advantages of agricultural GM crops. Nations around the world began to widely apply genetic engineering techniques in plant cultivation, leading to a global adoption of GMOs. These genetically modified organisms result from the use of recombinant DNA biotechnological procedures, allowing scientists to alter the genetic makeup of an organism in ways that do not occur naturally.
GMOs are defined as organisms whose genomes have been altered by means that would not happen through natural processes. Although the broad definition of GMOs includes organisms modified by selective breeding, the term is most commonly associated with those altered through genetic engineering or recombinant DNA technologies. Genetic engineering enables the transfer of genes from one organism to another, offering possibilities that traditional breeding techniques could never achieve.
The methods of genetic engineering involve several complex steps. These include the synthesis of genes, isolation of individual genes or hereditary structures from cells, rearrangement, copying, and multiplication of the isolated or synthesized genes, and the integration of various genomes within a cell. One of the most frequently used bacteria in these processes is Agrobacterium tumefaciens. The genetic material introduced is called transferred DNA (T DNA), which is located on a Ti plasmid—a circular piece of DNA found in many bacteria. The gene of interest is transferred into the bacterium, and the bacterial cells then transfer the new DNA to the genome of the plant cells. These modified plant cells are grown to create a new, genetically enhanced plant.
The FLAVR SAVR tomato, for instance, had a gene added to prevent the breakdown of cell walls as the fruit ripened. This genetic modification allowed the tomatoes to remain firm even after extended shipping and storage times, significantly reducing food waste and ensuring longer shelf life. This breakthrough set a precedent for other crops, demonstrating the potential of GMOs to address various agricultural challenges.
Today, many crop plants used to produce food ingredients are genetically modified. Soybeans and maize are prominent examples. Soybeans can be processed to yield a range of food ingredients, from soya protein and flour to oil and lecithin used as emulsifiers. Similarly, maize can be processed to produce various ingredients, including starch, sugar, oil, and flour. The genetic modifications in these crops aim to improve yield, resistance to pests and diseases, and adaptability to different environmental conditions, ultimately contributing to food security and sustainability.
The adoption of GMOs in agriculture continues to evolve, driven by ongoing research and technological advancements. As the global population grows and climate change poses new challenges, GMOs offer promising solutions to ensure a stable and sustainable food supply. However, it is crucial to address concerns related to safety, environmental impact, and ethical considerations to maximize the benefits of this technology while minimizing potential risks.
Evolution of GMOs: Transforming Agriculture Since the 1990s
