Genetically Modified Organisms



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Organically Grown Crops vs. Genetically Modified Crops


September 2001
The debate over the safety of consuming food made from genetically modified organisms (GMO’s) has escalated and many consumers are now turning to food which is labeled "organically grown". Consumers fear the uncertainty regarding the lack of long term studies which support these GMO’s.

Techniques aimed at crop improvement have been utilized for centuries. Today, applied plant science has three overall goals: increased crop yield, improved crop quality, and reduced production costs. Biotechnology is proving its value in meeting these goals.

In one active area of plant research, scientists are exploring ways to use genetic modification to confer desirable characteristics on food crops. Similarly, agronomists are looking for ways to harden plants against adverse environmental conditions such as soil salinity, drought, alkaline earth metals, and anaerobic (lacking air) soil conditions. Genetic engineering methods are also being used to improve fruit and vegetable crop characteristics - such as taste, texture, size, colour, acidity or sweetness, and ripening process.

What are GMO'S
New Scientist - Living in a GM world
Future Foods?
GM Issues
Food for our future
Articles about genetic engineering
BBC News | Food under the microscope | The power of genes
The Center for the Study of Technology and Society - Biotechnology
Understand GMO crops? Test yourself with this quiz
Biosafety links from the Third World Network
Council For Responsible Genetics
GMO forum
GMO Testing
Genetically Modified Nonsense
Is this stuff safe to eat?
Scientists call for bio-patent ban, GMO moratorium


GMO  Menu
Achievement Task

GM Foods

Explore the GMO issue at New Scientist online

farming graphic 1

Read the pros and cons of the GMO debate at this BBC site



Last Modified 11/04/2001