Executive Summary

Executive Summary

In our every advancing world, science is constantly pushing the world forward in every facet of life. One such area that science research has had a major, though sometimes ignored, impact on is our food. From farming to our kitchen there has been major changes genetically to the food that the world produces and while some scientists will argue that there are many positives to the types of genetic modifications we can do, others will argue that there is too much risk associated with “playing God”.

Proposed Benefits:

· Larger crop yields

· Longer lasting produce and vegetables

· Resistance to disease

· Resistance to predation

· Reduction in chemical use

Potential Risks:

· Unknown side effects

· Development of new food allergens

· Predator resistance to common pesticides

· The above mentioned leading to use of more dangerous pesticides (ex. Agent Orange)

· Monopolization of seed and agriculture industry

There are many factors at play in the field of genetic modifications of food. There are many benefits that could come from advancements made in this field such as solving the growing food shortage crisis, as well as increasing the quality of our food. However, it comes at a great risk due to the potential health hazards that could accompany it, the dramatic changes it could cause to our environment, and the increase in morally wrong business practices. Genetic modification is a growing industry that needs to be looked at closely and see if the benefits outweigh the concerns, and decisions about what is ethically right and wrong will have to be made.