Local and Foreign Related Literature Student Information System

Topics: DNA, Agriculture, Genetically modified food Pages: 1 (287 words) Published: March 7, 2013
Genetically Modified Organisms.
GMOs, or “genetically modified organisms,” are plants or animals created through the gene splicing techniques of biotechnology (also called genetic engineering, or GE). This experimental technology merges DNA from different species, creating unstable combinations of plant, animal, bacterial and viral genes that cannot occur in nature or in traditional crossbreeding. For consumers, it can be difficult to stay up-to-date on food ingredients that are at-risk of being genetically modified, as the list of at-risk agricultural ingredients is frequently changing. As part of the Non-GMO Project’s commitment to informed consumer choice, we work diligently to maintain an accurate list of risk ingredients. Agricultural products are segmented into two groups: (1) those that are high-risk of being GMO because they are currently in commercial production, and (2) those that have a monitored risk because suspected or known incidents of contamination have occurred and/or the crops have genetically modified relatives in commercial production with which cross-pollination (and consequently contamination) is possible. For more information on the Non-GMO Project’s testing and verification of risk ingredients and processed foods, please see the Non-GMO Project Standard. High-Risk Crops (in commercial production; ingredients derived from these must be tested every time prior to use in Non-GMO Project Verified products (as of December 2011): * Alfalfa (first planting 2011)

* Canola (approx. 90% of U.S. crop)
* Corn (approx. 88% of U.S. crop in 2011)
* Cotton (approx. 90% of U.S. crop in 2011)
* Papaya (most of Hawaiian crop; approximately 988 acres) * Soy (approx. 94% of U.S. crop in 2011)
* Sugar Beets (approx. 95% of U.S. crop in 2010)
* Zucchini and Yellow Summer Squash (approx. 25,000 acres)
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