Genetically Modified Organisms (GMOs)
Genetically modified organisms (GMOs) are creatures that have undergone changes for the benefit of the species as a whole. One major advantage of GMOs is that through engineering, it is feasible to obtain better, healthier foods with longer shelf lives because it is possible to modify the genes to meet one's requirements. Another benefit that is readily visible from the usage of GMOs is the accompanying environmental benefits, which refer to the advantages related to the need for less chemical, equipment, and land to engage in food production (Bawa and Anilakumar 1035).
Drawbacks of GMOs
However, there are drawbacks to using GMOs, with the main one being the development of food allergies. The occurrence of allergic reactions is a huge challenge associated with the consumption of these foods. The other setback from the consumption of GMO is that there is a reduced chance of antibiotics, so it is always important when there is resistance. Thus, in balancing the use of technology, there will be a slow integration of technology into the production process.
The Impact of Climate Change
The problem of global warming indicates that with time, there will be a shift from the traditional food systems to the more advanced use of technology. It is also imperative to outline that with climate change, the use of technology such as the incorporation of greenhouse technology will prove to be significant. The impression is that with the advancements, there will be a stricter government that caters to the needs of its citizens regardless of the situation at stake. Thus, with the changing climatic factors, it is plausible to assume that the traditional techniques will be rendered obsolete and will not be a reliable mechanism for food production (Patel).
Works Cited
Bawa, a S, and K R Anilakumar. “Genetically Modified Foods: Safety, Risks and Public Concerns-a Review.” Journal of food science and technology 50.6 (2013): 1035–46. Web.
Patel, Raj. Stuffed and Starved: The Hidden Battle for the World Food System. Vol. 51. N.p., 2007. Web.
