Role of genetically modified organisms in food, crop production, their regulations, and controversy

Abstract

Abstract Estimates suggest that over one-third of food is lost or wasted along the food supply chain, with significant environmental and economic effects. This is one of the primary problems with today’s food systems, along with decreased agricultural yield and food quality. Many people attribute the decline in output and the deterioration of food quality to a lack of technology and ignorance about modern technologies. As a result, scientists are working hard to find innovative solutions to these problems and create new food production methods to feed the world’s growing population. Increased agricultural yields and quality may be achieved in a variety of settings by employing genetically engineered techniques. Newer techniques and technologies involving genetic modification and recombinant (r) deoxyribonucleic acid could be very helpful in the pursuit of significant improvements in food production and food supply, and biotechnology is a key part of this. Recent progress in genetic engineering, where it came from, the current trend, and its potential future are all discussed in this overview. Genetically modified organisms (GMOs) are major aspects of the industrial food system, and most packaged foods contain GMOs ingredients that have been bred to be resistant to pesticides and herbicides. There are a number of factors that raise red flags concerning GMOs, including safety, consequences on the environment and present ineffective employment of pesticides have also been considered. Furthermore, GMOs regulation and controversy among different scientists has also been discussed. Many individuals are concerned about GMOs, yet they may not fully grasp the concerns at hand. Therefore, the level of GMO knowledge revealed by this review can be calculated.