Genetically Modified Food
For thousands of years, humans have used selective breeding techniques such as hybridization and plant grafting to improve domesticated foods by making them more appealing, increasing yields, lengthening storage time, and bolstering resistance to blight. In the nineteenth century, growers selectively bred related varieties of animals and plants, resulting in hybrids of many fruits, vegetables, grains, and livestock such as cattle. Starting in the 1930s, scientists developed mutagenesis, the process of dousing thousands of seeds with radiation or chemicals to provoke genetic mutations. Seeds mutated with favorable traits were reproduced, creating new versions of food, including Ruby Red grapefruit and durum wheat commonly used in dried Italian pasta.
In the 1980s, genetic engineering broke the barriers of conventional breeding through...Read more