The environmental implications of genetic engineering in the food industry

Abstract

Since the end of World War 2, insect and pest control in agriculture has been heavily dependent on the use of chemical insecticides and pesticides. However, several of these synthetic compounds accumulated in the environment, in the food chain and sometimes in human adipose tissue and had acute or chronic side-effects in non-target organisms. Furthermore, due to the intensive use of pesticides, resistance developed in some pest populations. Consequently, and as a result of the high cost of biotechnological development, the first wave of research in food-related biotechnology was instigated and supported by the large seed and agro- chemical industries. This has resulted in a preponderance of novel plant, animal and microbial strains genetically engineered for the benefit of the farmer or fertiliser/pesticide producer. For example, transgenic plants carrying the traits of pest and disease resistance have already been developed. The products of this technology, one of the first and most successful practical applications of the new biotechnology, are already on the market.