In October 2022, the government of Kenya lifted a ban on the importation and cultivation of Genetically Modified Organisms (GMOs) maize. The issue raised a lot of heated debate across the country with people giving their opinions. GMOs do not spark debate in Kenya alone but across the world.
While some people back the cause, others fight it to the tooth. People have their opinions and reasons for standing on a particular side of the issue. However, some reasons and opinions are unsubstantiated, misguided, and incorrect. If you search for the topic online, be ready to find tons of frightening images, counterclaims, and conflicting claims. If you are an average consumer, chances are you will find it hard or impossible to separate reputable sources from propaganda.
What is a GMO?
Controversies about GMOs start right from the definition. A GMO in full is a genetically modified organism. Let’s start from the basics. An organism is a single living thing that can function and thrive on its own. An example of an organism includes a fungus, a bacterium, an animal, a plant, etc.
Any plant e.g., maize, potato, or orange is an organism. Similarly, any fungi including Alternaria solani which causes early blight, or Phytophthora infestans which causes late blight is an organism. Further, any bacteria including salmonella that causes salmonellosis is an organism. All these are organisms and can function on their own.
Organisms have genes i.e., a segment of Deoxyribonucleic acid (DNA) that determine their characteristics. By modifying, we mean to partially alter or change. Genetic modification of an organism can be alteration, enhancement, or knocking out of the existing genes. It could also be an introduction of new genes into the organism. The resulting entity is a genetically modified organism (GMO).
Why Modify Organisms?
Now you could be wondering why genetic engineers have to alter organisms. The sole purpose is simple: to produce organisms with improved characteristics/qualities. When you genetically modify a maize plant, let’s say by introducing a new gene, you bring new characteristics into the plant. If you knock out certain existing genes in the maize plant, you create a new crop without the characteristics exhibited by the removed genes.
But isn’t there another way to achieve improved characteristics in organisms? Genetic modification technology got a breakthrough in 1973 when Herbert Boyer and Stanley Cohen transferred DNA from one bacterium to another.
Before then, genetic improvement occurred through conventional breeding, a science that is in use even today. Conventional breeding involves crossing together organisms with relevant traits to develop favorable combinations in the next generations. The process involves selecting parents with favorable traits. For instance, a plant that produces more yields but is vulnerable to viral attacks and another plant that is virus resistant but produces less yields. Conventional breeders will cross the two plants to produce one that has both favourable characteristics i.e., high-yielding and virus resistant. The techniques used include pollination.
In livestock production, breeds that produce high-quality milk, such as Jersey and Holstein, are bred with cattle breeds that produce quality beef, e.g., Simmental and Angus, to obtain the two quality traits in the offspring. A dairy cow with both characteristics can be sold as a beef animal after completing its life as a milk-producing animal. The mating system can be artificial insemination (A.I.) or natural mating.
Genetic Engineering Vs. Conventional Breeding
Both genetic engineering and conventional breeding techniques result in new offspring with improved traits.
While conventional breeding uses techniques such as animal insemination and natural mating (animals) or pollination (plants), genetic engineering involves introducing new genes or genes to the genome of the organism.
Why Genetic Modification Becomes More Preferable
Genetic modification is preferable because it allows the transfer of genes from a completely different kingdom of an organism. In short, GM can go beyond the limits of conventional breeding. If a desired gene is in a bacterium and you wish to transfer it to a plant, it may be impossible with conventional breeding. In fact, it may be impossible even to breed two plants if they belong to different species. However, genetic engineering (the technology used in GMOs) can allow the successful transfer of genes from one organism to the other.
Why Organics Are Not an Alternative to GMOs
During discussions on matters of GMOs, some people will claim that instead, people should consider using organic foods. Without a doubt, organic foods are great. Foods grown on strict organic standards are safer because they will have little to no chemical residues. However, organics are not the opposite of GMOs.
Organic farming is a method of cultivation where you don’t use synthetic chemicals. Instead, pest and disease control involve chemical-free interventions. Contrastingly, genetic modification, a process that gives us GMOs, is a breeding technique. Therefore, if you have your GMO crop and cultivate it without chemicals, you will have moved a step to achieve one of the goals that organic farming seeks to achieve.
The only setback would be, that organic certification seeks to preserve the genetic integrity of living organisms, thus require non-GMOs to be used in the organic production process. But you realize, GMO crops grown organically are not rejected from organic certification due to matters regarding the preservation of genetic integrity, but not about safety.
Take an example of a potato that is resistant to blight. GMOs would help come up with such a variety. Therefore, farmers won’t need to use fungicides such as copper sulfate to control blight.
The Bottom Line
Genetically Modified foods have faced controversy since they began to exist, despite proving critical to the food supply. While various studies have labeled the food as safe for human consumption, more studies are necessary to define the long-term health impacts. Further, there is a need for close monitoring of the foods to determine the impact on the environment.