GM FoodOne of the best-known and controversial applications of genetic engineering is the creation of genetically modified food. There are three generations of genetically modified crops. First generation crops have been commercialized and most provide protection from insects and/or resistance to herbicides. There are also fungal and virus resistant crops developed or in development. They have been developed to make the insect and weed management of crops easier and can indirectly increase crop yield. The second generation of genetically modified crops being developed aim to directly improve yield by improving salt, cold or drought tolerance and to increase the nutritional value of the crops. The third generation consists of pharmaceutical crops, crops that contain edible vaccines and other drugs. Some agriculturally important animals have been genetically modified with growth hormones to increase their size while others have been engineered to express drugs and other proteins in their milk. The genetic engineering of agricultural crops can increase the growth rates and resistance to different diseases caused by pathogens and parasites. These modified crops would also reduce the usage of chemicals, such as fertilizers and pesticides, and therefore decrease the frequency of the damages produced by these chemical pollution. Ethical and safety concerns have been raised around the use of genetically modified food. A major safety concern relates to the human health implications of eating genetically modified food, in particular whether toxic or allergic reactions could occur. Gene flow into related non-transgenic crops, off target effects on beneficial organisms and the impact on biodiversity are important environmental issues. Ethical concerns involve religious issues, corporate control of the food supply, intellectual property rights and the level of labeling needed on genetically modified products.
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