Description: Genetically Modified Organisms (GMOs) are organisms whose genetic material has been altered through genetic engineering techniques. This modification is done to introduce, eliminate, or alter specific traits in the organism, aiming to improve its performance, disease resistance, or adaptability to environmental conditions. GMOs can include plants, animals, and microorganisms, and their development is based on the understanding of genetics and molecular biology. Through gene manipulation, changes can be achieved that would not be possible through traditional breeding methods. GMOs are the subject of intense debate in society, as they raise ethical, food safety, and environmental impact issues. However, their potential to contribute to sustainable agriculture and food production is significant, making them a relevant topic in modern biotechnology.
History: GMOs began to be developed in the 1970s when scientists managed to isolate and clone genes. In 1973, Herbert Boyer and Stanley Cohen conducted the first genetic engineering experiment by transferring a gene from one bacterium to another. In 1994, the first commercial GMO, the Flavr Savr tomato, was approved, designed to have a longer shelf life. Since then, the use of GMOs has expanded, especially in crops like corn and soybeans, which have been modified to resist pests and herbicides.
Uses: GMOs are primarily used in agriculture to enhance crop resistance to pests, diseases, and adverse weather conditions. They are also employed to increase crop yields and improve the nutritional quality of food. Additionally, GMOs have applications in medicine, such as the production of insulin and other therapeutic proteins using genetically modified microorganisms.
Examples: Examples of GMOs include Bt corn, which has been modified to produce a protein that kills certain insects, and herbicide-resistant soybeans, which allow for more effective weed control. Another example is the Innate potato, which has been designed to reduce the formation of acrylamide, a potentially harmful compound that forms when cooking at high temperatures.
