Genetically modified organisms (GMOs) have been used in our food since early 1990s (tomato, corn, soya, papaya etc.). Since then heated debates around GMOs have continued to create controversies.
Biotechnology companies state that, among others, GMOs enhance the yield, reduce the pesticide levels, provide unprecedented opportunities to increase nutritional value of crops, vegetables and fruits beyond traditional limits, and help in fighting poverty and scarcity of resources on the planet in face of growing population.
Opponents of GMOs, active consumers, environmentalists and even some scientists, in contrast, point to the potential, or as they say obvious health hazards of GMOs, short- and long-term damages to the environment and biodiversity, ethical concerns and economical drawbacks of GM food, uncontrollability of the unleashed GMOs in nature, and complain about “patenting life” as a ruthless business model.
In this talk, we will attempt to investigate the following questions:
What are genetically modified organisms (GMOs)?
Why are GMOs in our food?
Are GM foods thoroughly studied and regulated?
Which countries use GMOs in the food chain?
What are the claimed benefits of GM food?
What are the claimed disadvantages of GM food?
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