How has biotechnology improved food production in india briefly discuss?
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What is Food Biotechnology?
Modern food biotechnology increases the speed and precision with which scientists can improve food traits and production practices. For centuries prior to the development of this technology, farmers have spent generations crossbreeding plants or animals to obtain the specific beneficial traits they were looking for and avoid the traits they did not want. The process not only took a lot of time and effort, but the final outcome was far from guaranteed. Today, food biotechnology utilizes the knowledge of plant science and genetics to further this tradition. Through the use of modern biotechnology, scientists can move genes for valuable traits from one plant to another. This process results in tangible environmental and economic benefits, that are passed on to the farmer and the consumer.
Agricultural Biotechnology Benefits the Environment :
Protection of the environment is one area where biotechnology is playing an important role. Scientists are using biotechnology to improve the process by which food is being produced in order to make it more environmentally friendly. For instance, certain biotech foods are designed to be resistant to pests and diseases. This allows farmers to use fewer chemicals, such as pesticides and herbicides, while still maintaining a healthy, high-yielding crop. The reduction in chemical usage is beneficial for water and wildlife, as well as for those consumers who may worry about ingesting chemicals when they eat fruits and vegetables.
Another major advantage to biotech crops is they require less tilling, or plowing, to control weeds since many are modified to be inherently resistant to herbicides, which can be used more selectively. The use of conservation tillage, where much or all of the crop residue is left in the field and tilling is reduced or eliminated, helps to conserve water from rainfall and irrigation, increase water absorption, limits soil erosion and compaction, and creates healthier soil. All of these benefits aid in maximizing crop yields and minimizing water usage2. Additionally, conservation tillage releases less carbon dioxide, or CO2, into the environment compared to conventional tillage and helps to sustain habitats beneficial for insects, birds, and other animals3. Finally, biotechnology can help to limit deforestation. This is due to the fact biotech crops produce higher yield and therefore require less acreage to produce the same amount of product. In addition, researchers are working on modified growing traits, such as drought resistance, to aid in growing food in less arable areas.
Agricultural Biotechnology Provides Benefits for Consumers Now and In the Future :
Food biotechnology can benefit the consumer in two main ways: by aiding in growing more food on less land and through new nutritionally enhanced foods. As of July 2008, over twenty different food biotech products were on the market and numerous more were in development. The majority of the products presently available have modified growing traits, like pest and disease resistance, which can help prevent crop loss and therefore help grow more food.
Nutritionally enhanced biotech food is currently a major area of research that has already produced a few promising products. Examples include cooking oils with unique fatty acid profiles and less then one percent trans fats and corn with higher concentrations of amino acids, certain oils and minerals ideal for animal feed. Furthermore, many products in development are being engineered to confer nutritional benefits, such as the new “golden rice” which contains added beta-carotene and iron. Scientists are conducting research on ways to make foods, such as soy and peanuts, with fewer allergens by removing the offending proteins which cause the majority of allergic reactions in people. Also in development are fruits and vegetables with higher levels of nutrients, such as vitamins, minerals, and protein. These second generation biotech foods promise to provide consumers with products that stay fresh longer, contain less allergens, and have higher levels of healthy fats, like omega-3 fatty acids, while still having the first generation growing traits, which give rise to hardy, high-yield crops.
Would consumers be likely to eat biotech foods? According IFIC’s 2008 Food Biotechnology: A Study of US Consumer Trends, the majority (53 percent) of consumers have neutral impressions of plant biotechnology. A majority would purchase foods produced through biotechnology for specific benefits including providing more healthful fats (78 percent), like Omega-3, reducing trans (76 percent) and saturated fat (75 percent); and making foods taste better or fresher (67 percent).
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Answer:
Scientists are using biotechnology to improve the process by which food is being produced in order to make it more environmentally friendly. For instance, certain biotech foods are designed to be resistant to pests and diseases. This allows farmers to use fewer chemicals, such as pesticides and herbicides, while still maintaining a healthy, high-yielding crop. The reduction in chemical usage is beneficial for water and wildlife, as well as for those consumers who may worry about ingesting chemicals when they eat fruits and vegetables. Another major advantage to biotech crops is they require less tilling, or plowing, to control weeds since many are modified to be inherently resistant to herbicides, which can be used more selectively. The use of conservation tillage, where much or all of the crop residue is left in the field and tilling is reduced or eliminated, helps to conserve water from rainfall and irrigation, increase water absorption, limits soil erosion and compaction, and creates healthier soil. All of these benefits aid in maximizing crop yields and minimizing water usage. Additionally, conservation tillage releases less carbon dioxide, or CO, into the environment compared to conventional tillage and helps to sustain habitats beneficial for insects, birds, and other animals. Finally, biotechnology can help to limit deforestation. As of July 2008, over twenty different food biotech products were on the market and numerous more were in development. The majority of the products presently available have modified growing traits, like pest and disease resistance, which can help prevent crop loss and therefore help grow more food.Nutritionally enhanced biotech food is currently a major area of research that has already produced a few promising products. Examples include cooking oils with unique fatty acid profiles and less then one percent trans fats and corn with higher concentrations of amino acids, certain oils and minerals ideal for animal feed. Furthermore, many products in development are being engineered to confer nutritional benefits, such as the new “golden rice” which contains added beta-carotene and iron. Scientists are conducting research on ways to make foods, such as soy and peanuts, with fewer allergens by removing the offending proteins which cause the majority of allergic reactions in people. Also in development are fruits and vegetables with higher levels of nutrients, such as vitamins, minerals, and protein. These second generation biotech foods promise to provide consumers with products that stay fresh longer, contain less allergens, and have higher levels of healthy fats, like omega-3 fatty acids, while still having the first generation growing traits, which give rise to hardy, high-yield crops.A majority would purchase foods produced through biotechnology for specific benefits including providing more healthful fats (78 percent), like Omega-3, reducing trans (76 percent) and saturated fat (75 percent); and making foods taste better or fresher (67 percent).