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Genetic Engineering in Food Production Is it Safe Wise and Moral Over the past couple of decades much debate has been going on about the use of advanced technology in the field of biology Ever since the first gene was cloned in 1973 genetic engineers have been pursuing at break-neck speed the unlimited possibilities promised by biotechnology Davidson 1993 Their excitement which has generated billions of investment dollars for the industry is understandable Bioengineering allows scientists to identify specific gene sequences responsible for particular characteristics and then to transfer the genes -- and the specific trait -- into entirely different species One of the more current and controversial issue in the field of biotechnology is the use of bioengineering in food production Scientists are experimenting with many different plants but the genetic engineering of the tomato dubbed Flavr Savr has been the most highly publicized project by far The new tomato is supposed to boast more flavor and be tastier due to its longer staying time on the vine thereby giving it more time to accumulate sweetness yet it will not rot or spoil because of its new genetic makeup Davidson 1993 With this advanced technology scientists argue that it could offer the greatest hope in the aid to stop hunger in Third World countries This new technology could be used to make bulk levels of food production more efficient and less costly However despite all of its advantages in creating better crops many people are very skeptical about its safetiness and possible long-term health effects Moreover the social issue lies deep in the realm of ethical and moral concerns Do people really want to eat meat that is leaner and tastier but contains genes from humans Or would individuals like vegetarians be able to eat certain vegetables that may contain genes from animals Personally I would not support the use of genetic engineering in food production based on moral and ethical
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