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Many of the plants we consume today are the product of genetic changes that would never occur in nature. In recent years, however, the opposing views on the use of genetically modified crops and organisms have provoked significant controversies surrounding the issue. In today’s society, do the economic benefits of GMOs outweigh the environmental setbacks associated with them?
Genetically modified (GM) foods are classified as foods derived from organisms whose genetic composition has been altered in a way that does not occur naturally, such as through the introduction of a gene from a different organism (WHO 2021). Plants can be genetically engineered to artificially inherit new, desirable characteristics, such as greater resistance to pests or increased soil health. Many Canadian crops are produced using genetically modified seeds, including a large share of the canola, corn, potato, soybean, and sugar beet crop.
David Zilberman, a U.C. Berkeley agricultural and environmental economist, argues that the advantages of GM crops greatly outweigh the risks it poses to human health. The researcher claims, “It has increased farmer safety by allowing them to use less pesticide. It has raised the output of corn, cotton and soy by 20 to 30 percent, allowing some people to survive who would not have without it” (Scientific American 2013). According to Zilberman, GM crops might provide larger yields, thrive in dry and salty soil, survive extreme temperatures, and be resistant to insects, disease, and herbicides.
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Hence, despite current research indicating that genetically modified foods are safe for consumption, concerns remain about their impacts on health and implications on the environment in the long run. Over the past decade, GMOs have been associated with a number of health concerns, including allergies, carcinogens, and increased herbicide-resistant weeds ─ all of which may affect the consumer. As the long-term consequences of GMOs remain uncertain, it is reasonable to assume that governments should rationally regulate the use of GMOs in food products in order to facilitate sustainable agriculture and ensure a high degree of public health and environmental protection without stifling biotechnological innovation.
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