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Topic: THE IMPACT OF GENETIC MODIFICATION ON STAPLE FOOD PRODUCTION: ENHANCING FOOD QUALITY AND SUPPLY THROUGH GENETIC MODIFICATION.

Ref.Code: UPW-SM-48a0c8d0d2Institution: FUDMA

Genetic engineering of food is the science which involves deliberate modification of the genetic material of plants or animals. Many foods consumed today are either genetically modified (GM) whole foods, or contain ingredients derived from gene modification technology. Benefits presented by proponents of technology include improvement in fruit and vegetable shelf-life, improved nutritional quality and health benefits in foods, improved quality and quantity of meat, milk and livestock. Some of the specific fears expressed by opponents of GM technology include alteration in nutritional quality of foods, potential toxicity, possible antibiotic resistance, potential allergenicity and carcinogenicity from consuming GM foods as well as fear of the unknown. The use of biotechnology to enhance nutritional value has raised a number of fundamental questions about genetically modified foods or plants all over the world. In spite of these controversies, GMF has been presented as the ultimate weapon against hunger in Africa, and other developing countries.

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