Genetically Modified Organisms
The Mystery Unraveled
by
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Free Preview Chapter I The acronym GMOs stands for genetically modified organisms, and is also referred to as genetically engineered organisms (GEOs). A GMO is an organism whose genetic make-up has been deliberately altered. The GMOs are created when genes are transferred from one organism to another, to create a new type of unnatural organism. Resultant genetically engineered plants are called transgenic plants, while genetically engineered animals are called transgenic animals. The genetic material is altered using various techniques in genetics. The following terminologies commonly refer to techniques employed in the manipulation of genes: (a) Recombinant DNA technology (b) Genetic engineering (c) Genetic modification (d) Gene splicing (e) Gene technology. These methodologies are all simply referred to as biotechnology. It is a common observation that while most industries use mechanical devices - machines - to make things; biotechnology uses living organisms to make products of economic value; this is the basis of GMOs. One author notes that, the first known use of the word "biotechnology" was in 1919 by a Hungarian agricultural engineer, Károli (Karl) Ereky (the founding father of biotechnology). He used it to describe a system for raising pigs on sugar beets as their primary food source. Biotechnology was defined by Ereky as "all lines of work by which products are produced from raw materials with the aid of living things".
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About the Book
Products of gene modification have vast implications. Creating public awareness and disseminating information on the subject seeks to demystify some of the widely held falsehoods regarding genetically modified products.
This is an informative, thorough and easy-to-understand guide book that aims to enlighten and debunk some of the commonly held misconceptions on products of gene modification and to give the reader a better understanding of the role genetic modification will play. The review sheds light on the safety, and application of these products in medicine, the food industry and other areas, especially those where genetic modification may represent a cheap, faster, credible and viable alternative in achieving sustainable development amongst poor communities.
Dr. Mirriam Jumba is a lecturer at the University of Nairobi, School of Biological Sciences, and relies on her scientific expertise as she explores the advantages as well as the risks and concerns surrounding genetic engineering. While answering the questions raised by consumers of genetically modified foods—foods that have the potential to solve many of the world’s hunger and malnutrition problems, to protect and preserve the environment by increasing yield, and to reduce reliance on chemical pesticides and herbicides—Dr. Jumba also delves into the many challenges that lie ahead for governments, especially in the areas of safety testing, the application of these products in medicine, regulation, international policy and food labeling.
The fascinating findings revealed in this study leave no doubt that if the developing world embraces the advantages of genetically modified organisms and biotechnology, dependence on the west can be reduced, ultimately resulting in positive development.
About the Author
Dr. Mirriam Jumba is a lecturer at the University of Nairobi, School of Biological Sciences, and is specialized in the fields of microbiology and biotechnology. She is the author of A Miraculous Calling, a Christian-based book.