Genetically Modified Food, Globally Impact Food Quality
Introduction
It is not an easy task to define globalization but it can be described. The reason is that globalization, in its current usage and tradition, is “a new, complex, dynamic, multidimensional, and worldwide phenomenon, which means different things to different people and different things” (Kiggundu, 2002). Globalization is connected with various chief opportunities and significant challenges. In the same manner, mechanization and globalization have together influenced the quality of food in the contemporary world of today.
Genetically Modified Food
The biggest impact that has been brought on the food quality today by the introduction of machinery and modern scientific techniques is the production of genetically-modified food. The term genetically-modified food is used for all the products that are “produced from organisms where their genetic structure has been adjusted or altered from that which would occur naturally” (“Genetically Modified Food”, 2013). In other words, genetically-modified food refers to the crop plants that are manufactured (to be consumed by animals or human beings) by employing the most up-to-date techniques of molecular biology (Whitman, 2000). In the contemporary society, the introduction of the cultivation of genetically modified organisms (GMOs) and their circulation all over the world has turned out to be a hot topic in a number of countries. This controversy regarding the farming and marketing of GMOs is for the reason that a lot of people are fearful that it may lead to health and environmental effects that are damaging, unfavorable and potentially out of control (“Genetically Modified Food”, 2013).
Process of Production genetically modified food
The process of production of genetically modified food involves the modification of plants in the laboratory for developing or boosting the preferred qualities for instance better herbicide resistance or superior dietetic content. In the previous times, desired traits were developed by the employment of breeding. However, those methods took a lot of time to produce results and were often found to be inappropriate and inaccurate. On the other hand, plants with the perfect desired trait have been created very quickly and with immense accurateness with the use of genetic engineering (Whitman, 2000). This scientific method is regarded a hot issue as a lot of people consider genetically-modified food to be a major concern for the food quality in recent times.
The world population is increasing day by day and it has been predicted that the present number of people will double in the next five decades. Thus, it has become a major challenge for the governments to make sure that that there will be sufficient supplies of food for this ever-increasing population. The advocates of genetically-modified food believe that this challenge can be met by this unique method in several ways. This technology may cause harm to other living organisms unintentionally. Secondly, it lessens the pesticides’ effectiveness. It may also cause allergenicity and unknown effects on human health. On a broader level, the marketing and circulation of genetically-modified food requires a lot of time and money thus making it an expensive process (Whitman, 2000).
Advantages of Genetically-Modified Foods
On the other hand, the advantages of genetically-modified foods include resistance for pests and diseases, tolerance for herbicides and cold as well as resistance for droughts and salinity. Thus, those in favor of genetically-modified foods consider it as the potential solution to a number of problems in the world that are related to hunger and malnutrition. The mentioned advantages also emphasize on the idea that genetically modified foods can facilitate in the protection and preservation of the environment as they demonstrate increase in farm outputs and lessen the farmers’ dependence on chemical pesticides and herbicides (Whitman, 2000).
Critics on Genetically-Modified Foods
The crops that are produced using genetic engineering have instigated a reaction that is far more complex than placing it within disagreements about communal wellbeing, rights and fair dealing. In simple words, genetically-modified crops are considered by a lot of people as “going against nature” and critically object to the development of such crops. A majority of people also hold the belief that treating nature in a commercial manner is completely against moral and ethical standards. They believe so not because they consider it disadvantageous for health and environment but on the ground that manufacturing and selling such foods is intrinsically immoral.
To cut a long story short, those who are against the production and circulation of genetically modified food are, if truth be told, afraid of it because they don’t understand the technology in real. The opinions of the general public regarding the food biotechnology have not joined together for the reason that the embracing and implementation of this revolutionary technology has been much swifter than peoples’ ability to understand the process and its consequences completely. However, biotechnology and genetically modified can be said to be the future representatives carrying numerous benefits for the human race (“Biotechnology Regulation,” 2000).
Global and Mechanic Impact
Globalization has inflicted other bad impacts on the quality of food products. A majority of traders are used to of making use of dodgy and dishonest methods to earn profits. They do so by using low quality food ingredients so that their products may be bought by the people in lower prices. Many traders employ immoral ways just to survive in the market or to compete with others. The increasing globalization and mechanization of food and agricultural production has raised concerns over their safety and purity.
The richer countries also dump food in the poorer countries in the name of aid. This makes the quality of food rather questionable as there is no check on the purity of the food that is being given to the poor countries by the wealthier ones. The degradation of environment, increased use of chemicals, fertilizers, insecticides and pesticides also puts a question mark on the quality of food that is being presented before the customers.
As far as mechanization is concerned, it has brought significant positive changes to the food industry such as rapidity of processes, advanced irrigation systems, increased yields etc. However, many people are concerned about the distribution of food in an even manner throughout the world. As poorer countries do not still make use of mechanized agriculture, it simply means that the availability of food in greater quantities is not available.
Conclusion
To conclude the whole scenario regarding quality of food in the contemporary times, it is the ultimate responsibility of every government, rich or poor, small or large, to take appropriate measure for the prevention of deceptive practices and corruption in the agricultural sector and food industry. It must be made sure that consumers are protected against any sham and the exchange of goods is facilitated. There are a number of countries that have already taken some steps in this regard and have developed national food standards programs due to their advancement in food chemistry and microbiological studies and research (Lupien & Randell, 1999).
With trade globalization, the availability of food and its diversification has increased all over the planet. This increase has also augmented the probabilities of the food produced in one region affecting the physical condition, healthiness and diet of populace living in other regions. Consequently, it is the need of the time to introduce “global food safety and nutrition measures applicable across borders, institutions and disciplines, including the establishment of evidence-based international standards on food safety and nutrition” (Tritscher, Miyagishima, Nishida & Branca, 2013).
References
Kiggundu, M. N. (2002). Managing Globalization in Developing Countries and Transition Economies: Building Capacities for a Changing World. Westport, CT: Praeger. Print.
Whitman, D. B. (2000). Genetically Modified Foods: Harmful or Helpful?. CSA. Retrieved November 13, 2013, from http://www.csa.com/discoveryguides/gmfood/review.pdf