Genetically Modified Food: Promises and Problems
M. Sivaji*
Agricultural College and Research Institute, Vazhavachanur, Tiruvannamalai, Tamil Nadu (606 753), India
M. Pandiyan
Agricultural College and Research Institute, Vazhavachanur, Tiruvannamalai, Tamil Nadu (606 753), India
M. Yuvaraj
Agricultural College and Research Institute, Vazhavachanur, Tiruvannamalai, Tamil Nadu (606 753), India
T. Tilagavathi
Agricultural College and Research Institute, Vazhavachanur, Tiruvannamalai, Tamil Nadu (606 753), India
M. Suganyadevi
Agricultural College and Research Institute, Vazhavachanur, Tiruvannamalai, Tamil Nadu (606 753), India
R. Sasmitha
Agricultural College and Research Institute, Vazhavachanur, Tiruvannamalai, Tamil Nadu (606 753), India
DOI: NIL
Keywords: Genetic Modified crop, Food, Risk
Abstract
Increasing concerns from the public about GMO, particularly in the form of genetic modified (GM) foods, are aimed at the short- and long-lasting health problems that may result from this advanced biotechnology. Complex studies are being carried out around the world independently to evaluate the advantages and disadvantages of GM foods. The genetic modification in crops express many traits,n such as, increasing yield, higher vitamin and micronutrient content, resistance to insect, diseases and pests, longer shelf-life for and so on. The principal GM crops grown commercially in field are herbicide and insecticide resistant soybeans, maize, cotton.
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Reference
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