A step-by-step look into how genetically modified organisms are created.
Image by hpgruesen from Pixabay, public domain.
On your most recent trip grocery shopping, you may have made a routine stop by the produce aisle. Upon choosing your fruits and veggies for the week, you may have also noticed some labeled as non-GMO, but have you ever wondered what this means?
GMO stands for Genetically Modified Organism, and refers to organisms such as plants, animals, or microbes, which have had their genetic material altered in some way. This alteration refers to changes that are not naturally occurring, and take place through genetic engineering techniques.
GMOs are in part created because of the perceived benefits they provide to the producer or the consumer. For example, a genetically modified (GM) crop may have a lower price point, additional nutritional value, or both. Another common example is improved crop protection, such as increased resistance to various pests and plant diseases.
There are currently four Canadian grown GM crops available on the Canadian market. These crops include soybeans, grain corn, sugar beets, and canola. In 2021, about 95% of all canola seeded in Canada was genetically modified (3). According to the Government of Canada, as of 2019, there were over 140 GM food products available for sale in the country.
However, according to a recent statista report, nearly 40% of Canadians had expressed concerns about consuming GM crops. Consumer attitudes towards GMOs are a major component of GMO research. The acceptance of GM food is dependent on a variety of factors, such as perception of risks and benefits, environmental effects, and taste. Opinions on GMOs are often shaped by what is known—or believed—about them. Therefore, understanding the process of how GMOs are created can help clarify the concept and address any misconceptions.
Let’s take the example of developing a plant resistant to insects.
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Identify the gene required to bring about the desired trait. Researchers have previously identified the genes responsible for insect resistance were found in a certain soil bacterium.This gene can be used for the creation of the GMO.
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Copy and insert the gene. Once the gene is identified, it needs to be copied from the original organism and inserted into the DNA of the new organism. In this example, the gene responsible for insect resistance in the soil bacterium is copied and introduced to the DNA of the plant. The plant now carries the gene responsible for insect resistance.
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Grow the plant. Lastly, the plant needs to be grown and the newly acquired trait of insect resistance needs to be tested and confirmed. Such plants are typically grown in a controlled setting such as a greenhouse. From there, it will be tested in small fields, and eventually, larger fields.
Once a new genetically modified crop has been created, there are still several years of review and monitoring that must take place before it is introduced to the market.
In recent years, new technologies have emerged, which allow scientists to make genetic alterations without the addition of any foreign genes. These gene editing tools are expected to contribute to the development of improved crop varieties, with hopes of higher rates of consumer acceptance, and quicker regulatory approvals. One emerging example is the application of CRISPR genome editing, which enables researchers to make precise changes to DNA sequences in the plant that are associated with specific traits.
Understanding how GMOs are produced and staying up to date with new research can help consumers make informed decisions about the foods they consume.
References
- https://www.who.int/news-room/questions-and-answers/item/food-genetically-modified
- How GMOs are created: https://www.fda.gov/food/agricultural-biotechnology/science-and-history-gmos-and-other-food-modification-processes
- Statista stats for GM crops in Canada: https://www.statista.com/topics/3013/genetically-modified-gm-crops-in-canada/#editorsPicks
- List of GM foods currently sold in Canada: https://www.canada.ca/en/health-canada/services/food-nutrition/genetically-modified-foods-other-novel-foods/safety.html
- Boccia, F., & Sarnacchiaro, P. (2015). Genetically modified foods and consumer perspective. Recent patents on food, nutrition & agriculture, 7(1), 28-34.
- Kumar, K., Gambhir, G., Dass, A., Tripathi, A. K., Singh, A., Jha, A. K., ... & Rakshit, S. (2020). Genetically modified crops: current status and future prospects. Planta, 251(4), 91. https://link.springer.com/article/10.1007/s00425-020-03372-8
- CRISPR in agriculture: https://innovativegenomics.org/crisprpedia/crispr-in-agriculture/
By Iman Abuzaid
Iman is a researcher with a master’s in biotechnology, and a passion for science communication.
www.linkedin.com/in/iman-abuzaid
