Most food modifications have primarily focused on cash crops in high demand by farmers such as soybean, maize/corn, canola, and cotton. Commercial sale of genetically modified foods began in 1994, when Calgene first marketed its unsuccessful Flavr Savr delayed-ripening tomato. Recombinant rennet was used in few countries in the 1990s. In 1988, genetically modified microbial enzymes were first approved for use in food manufacture. The discovery of DNA and the improvement of genetic technology in the 20th century played a crucial role in the development of transgenic technology. Genetic engineering techniques allow for the introduction of new traits as well as greater control over traits when compared to previous methods, such as selective breeding and mutation breeding. Genetically modified foods ( GM foods), also known as genetically engineered foods ( GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using the methods of genetic engineering.
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