GMOs

GMOs, or genetically modified organisms, are organisms whose genetic material has been altered using biotechnology. Modern GMOs usually involve targeted changes to specific genes, including transgenic organisms that carry DNA from another species and gene-edited organisms produced with techniques such as CRISPR. Traditional breeding and mutation breeding are related but not considered modern genetic engineering.

Common agricultural applications include crops engineered for pest resistance (such as Bt crops), and herbicide tolerance (such as glyphosate-tolerant varieties). Other edits aim to improve nutritional content, stress tolerance, or shelf life. GMOs also include engineered microorganisms and animals used in research, medicine, or agriculture.

Benefits: higher yields, reduced pesticide use, improved food quality, and nutritional enhancement. In some contexts GMOs can support food security and farming efficiency.

Risks and concerns: potential environmental effects such as gene flow to wild relatives, development of resistant pests, effects on non-target organisms, and unintended traits. Food safety has been evaluated as acceptable by many health authorities, though debates continue; labeling and consumer choice are central issues.

Regulation: In many regions GMOs undergo risk assessment before commercial release. In the United States, oversight involves the FDA, USDA-APHIS, and the EPA; in the European Union, EFSA and member-state authorities regulate GMOs with strict labeling requirements. International guidelines exist from bodies like the Codex Alimentarius.

Public perception: opinions vary widely; some view GMOs as beneficial tools for agriculture and nutrition, while others raise ethical, environmental, or corporate control concerns. The policy landscape continues to evolve as new gene-editing methods expand possibilities.