Genetic Engineering In Food Production
Over days gone by couple of decades many debate has been heading on about the utilization of
advanced technology in neuro-scientific biology. Since the first gene was
cloned in 1973, genetic engineers have already been pursuing at break-neck quickness the
"unlimited choices" promised by biotechnology (Davidson 1993).
Their excitement, which has produced vast amounts of investment dollars for the
industry, is understandable. Bioengineering permits scientists to identify
specific gene sequences in charge of particular characteristics and to
transfer the genes -- and the precise trait -- into totally different species.
One of the more current and controversial concern in neuro-scientific biotechnology is
the use of bioengineering in food development. Scientists are experimenting with
many different plants, however the genetic engineering of the tomato, dubbed "Flavr
Savr" has been the most very publicized project by much. The brand new tomato is
supposed to boast more "flavor" and become tastier because of its longer
staying time on the vine, therefore giving it additional time to build up sweetness;