Genetic modification
For centuries, humans have attempted to control and select biological traits, for example by breeding animals and cross-breeding plants. Today, however, the hereditary characteristics of plants and animals can be altered much more quickly and precisely, for instance using CRISPR-Cas.
Genetic modification involves altering the DNA of living organisms, for example to make agricultural crops resistant to diseases. Nowadays, the CRISPR-Cas technique is widely used. It works at a microscopic level: using a kind of template, this technique locates a specific segment of DNA within a cell. That segment is removed or replaced with another piece of DNA, allowing a particular characteristic of an organism to be modified.
Frequently asked questions about this topic
Genetic modification is a technique used to alter the characteristics of a plant, animal or micro-organism by transferring a piece of DNA from one organism to another. This is done by very precisely extracting the desired genes from the DNA of one organism and adding them to the other organism.
Adding beneficial traits to living organisms, such as resistance to diseases or drought, can also be achieved by cross-breeding species. However, cross-breeding also introduces unwanted traits. The process of eliminating these unwanted characteristics through further breeding can take several decades.
With genetic modification, researchers or plant breeders can create a new variety in a short period of time with precisely the desired characteristics, by transferring only the specific gene required.
Absolutely not. The use of cross-breeding will always remain important in order to guarantee a wide diversity of agricultural products. Genetic engineering is just one of the methods used to optimise the food supply while making it more sustainable.
Moreover, consumers should always have the choice whether or not they wish to consume food products that contain genetically modified ingredients.
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Sustainable food systems
We need to find a new balance between what we eat, how we produce it, and the conditions under which it is grown.