New kinds of foods called genetically modified organisms, also known as GMOs, has been creating concerns in the American market for the past several years. Scientists today are able to produce new foods by transferring genes from one organism to another. This technique has been developed to improve the shelf life, nutritional content, flavor, color, and texture of foods. While true, people argue that Organic foods are healthier and more beneficial to the human body and the planet than GMOs. Organic foods are described to be grown in gardens, unprocessed, and unrefined. The downside of natural foods is that they have a shorter shelf life than processed foods. These foods are authentically flavorful, have vibrant colors, and have rich textures. The topic of GMO versus Organic Food is alluring to me and
Such properties with crops like the conservervation of land and water resources are all possible because of genetic modifications. Crops today can be engineered to produce higher harvests from the same croplands. In some cases, the crop can double its production when the transition from traditional crops to GMO crops is completed by local farmers. This makes it possible to meet food demands of future generations with fewer farming land. By 2050, it is said that about 10 billion people are to be living on our planet, but current estimates show that global food production is enough to only feed about 8 billion people. These modified crops also allows them to grow in areas that receive little rainfall or have zero irrigation. From 1980 to 2011, the amount of irrigation water required for corn fields decreased by 53%. For cotton, the amount decreased by 75%. Soybeans, rice, and potatoes all saw drops of at least 38%. Even wheat fields saw a 12% decrease in irrigation water consumption when planted with GMO crops compared to traditional