Hochgeladen von Nutzer6503

Trabalho de inglês

Daniela Silva
Juliana Gomes
Ana Duarte
Benefits of GM Foods
Taste and Nutritional Value
Approval and safety of GM Food for consumption
Increase in food production
Production costs
Pest and disease resistance
Impact on health and environment
This presentation consists in defending our position on GM foods, so we will present several
benefits of these foods in the present times.
Taste and Nutritional Value
Genetic modification increases the nutritional value and improves the taste of
food. Consequently, in the future people will be able to achieve the same
nutritional value by eating less food and avoiding the use of injections to
replenish those values.
The World Food Program estimates that 821 million people worldwide are
malnourished. An example of malnutrition is the lack of vitamin A that causes
blindness in childhood.
The colors of the food stimulate the brain so that there are different flavors
according to each color.
It is safe to eat food from
GM crops?
Yes. There is no evidence that a plant is dangerous only
because it is genetically modified. This was the clear answer given by the Royal
Society (British Academy of Sciences).
All GM products have to undergo a process rigorous safety assessment by a
competent authority (in Portugal by ASAE).
Increase in food production
Since 1996, GM crops have been increasingly cultivated and consumed worldwide. GM crops
are grown mainly outside Europe and in more and more countries in the developing world. As
the world's population increases to 10 billion people by 2050, we will have to increase food
production in developing countries.
to 60%.
Production costs
GM crops help farmers increase agricultural income, which reduces prices for
consumers. Also thanks to genetic engineering farmers can grow their food in dry
regions or in poor soils.
So producers save money on pesticides and herbicides, in fossil fuels that are reduced
to increase productivity.
Pest and disease resistance
Food can produce its own pesticide, just as modified plants are more resistant
to insect-borne diseases. The reasoning usually involves making crops more
resistant to disease as they grow.
Researchers design products to be more nutritious or tolerant to herbicides
and pesticides.
Today, most GM crops produced commercially have improved characteristics
for herbicide tolerance, insect resistance or both (cumulative multiple
Impact on health and environment
These genetically modified foods have undoubtedly improved the impact on
the environment and health.
The researchers caused farmers to reduce the harvest while preserving the soil,
reducing erosion, runoff and, ultimately, carbon emissions.
Genetically modified foods have a longer shelf life with the proper natural
qualities of the food itself, not harming our health.
• A first curiosity is that there are already some GM foods, such as a purple tomato
and a pink pineapple that are considered tastier than the original ones.
• In 1994, the "flavr savr" tomato became the first genetically modified food to be
approved for public consumption by the US food and drug administration. The
tomato has been genetically modified to increase its firmness and extend its shelf
• The last curiosity tells us that it is estimated that 94% of soy and 92% of corn grown
in the USA are genetically modified and about 75% of processed foods in the USA
contain GM ingredients.
To conclude, in our opinion we are completely in agreement with the
production, industrialization and consumption of these GM foods, due to the
benefits it brings to farmers, to the environment and to health. Over the years, the
industrialization of these foods as well as their consumption will gradually
increase. Of course, this whole process has to have a contribution from people.
Together we will help the planet mainly in terms of reducing pollution.