It is the opinion of this panel that the genetic engineering of crops has certain benefits and should be implemented to fully exploit the benefits of such technology. For example, a gene that is expressed as a natural pesticide in crops would certainly be desired over the alternative of repeatedly using chemical pesticides. Furthermore, genetic engineering can increase the cold tolerance of plants, allowing them to produce more harvestable crops into the fall months.
Problems with Chemical Pesticides
According to noted biochemist Dr. Paul Huber, mutations which occur naturally in insects will lead to increased resistance to both natural pesticides and chemical pesticides such as DDT (although this pesticide is no longer used commercially); this adaptation is just a fact of nature. However, pest resistance occurs more slowly in genetically engineered plants. Chemical pesticides can cover vast areas of vegetation, while genetically engineered crops limit the gene to the crops only, allowing less exposure to the pest.
Natural pesticides via genetic engineering are still preferred to the application of chemical pesticide because there are less health hazards to humans and the environment. Persistent chemical pesticides have been proven to bioaccumulate both in the environment and in the human body. According to Spiro, Broad-spectrum insecticides are bound to have effects on the entire ecosystem (pg. 276). Non-persistent insecticides and other acetylcholinesterase inhibitors, such as parathion and aldicarb are highly toxic and have caused death and serious injury in many agricultural workers. Hence, it seems as though natural pesticides have a less deleterious effect on the ecosystem. Moreover, except for those people who have allergic reactions to the genetically engineered plant, the genetically transferred genes break down into harmless proteins when consumed by the body. Lastly, while a gene for a natural pesticide will not stop an insect’s eventual resistance to this pesticide, it is highly preferred to the harmful alternatives offered by chemical companies. It is possible that a small portion of the population could have a mild allergic reaction to certain proteins in the genetically enhanced food. Therefore, it is the decision of this panel that while further testing is clearly needed, the benefits of such a natural pesticide would outweigh its possible negative side effects.
The Importance of a Marker Gene
For all future genetically engineered crops, the implementation of a marker gene would be advantageous to quickly identify any living organisms surrounding the crop that have adopted the recombinant gene through gene transfer. Furthermore, it would allow the FDA and eventually the consumers to more easily identify which marketed foods are genetically engineered. There are two reasons to inform the consumer if her food was genetically engineered. First, the consumer has the simple right to know the origin of the food just as she has a right to know the nutritional content or the ingredients. Secondly, the consumer should be warned in case she does happen to have an allergy to the recombinant genes in the food product.
A popular and feasible proposal today for this marker gene is GFP (Green Fluorescent Protein) found in certain species of glowing jellyfish. Organisms that have adopted this gene express it by glowing a green color when placed under a UV light. Therefore, a farmer can locate any weeds or other unwanted plants that have adopted the genetic trait by simply shining a UV light on his crops. Those that glow green obviously have adopted this genetic engineered trait and can be removed quickly.
It is estimated that 70% of the genetically modified food goes unmarked and is eaten unbeknownst to the hapless consumer. Marker genes are therefore desirable in that they allow the FDA to more easily identify the genetically modified crops through a process of UV light exposure. Therefore, since the FDA will more easily identify genetically modified foods, they will be marked as such when purchased by the consumer. The other reason for labeling genetic engineered food products is to allow the consumers with specific allergies to know which products are safe to buy.
Spiro, Thomas. Chemistry of the Environment. Prentice Hall: New Jersey, 1996. Ibid.
Biotechnology Knowledge Center Homepage; Genetically Engineered foods; Foods Minding the Store
Huber, Univ. of Notre Dame, NPR (National Public Radio)
Funk and Wagnall’s New World Encyclopedia. Genetic Engineering. 1998.
EBSCOhostSearch.
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