Genetically modified crops and plants
Dr. Mohammed Mabrouk Salama
The year 2012 is the year that witnessed a 100-fold increase in the hectares of genetically modified crops in the world over previous years. This number and the very large doubling is due to the interest of countries in this field, especially the developed countries, where the area increased from 1.7 million hectares in 1996 to 170 million hectares In 2012
The revenues of a country such as Brazil amounted to about 2.0 billion US dollars only for the year 2011 AD from the cultivation of genetically modified or modified crops. Recent studies have shown that more than 17 million farmers in nearly thirty countries in the world use or grow genetically modified crops. There is no doubt that the use of genetic engineering technology in the production of genetically modified crops had the greatest impact on preserving the environment, sustainable agricultural development and global food security.
Genetic engineering and resistance to environmental conditions of crops
It is possible to increase and improve the production of agricultural crops by creating and improving the field environment in terms of providing optimal conditions for agriculture, including irrigation, adding fertilizers, pesticides, and weed control. Which makes the use of chemical pesticides less.
These varieties can be obtained using genetic engineering and the production of genetically modified crops by introducing the desired genes to the cultivated varieties to increase productivity and resistance to pests and weeds.
Resistance to damage caused by insects, resistance to infection with viruses, tolerance to herbicides, and improvement of physical and chemical properties are the most important characteristics of genetically modified crops on the market.
The emergence of genetic engineering was in 1973, and that was by conducting genetic crosses between different types of bacteria. In the field of agricultural production, genetic engineering has become a reality that everyone must accept and even work to benefit from as much as possible.
The concept of genetic engineering
There are many concepts that express genetic engineering, including the direct human intervention with the genetic material (DNA) of the organism by inserting genes into it and the use of recombinant DNA or the process of using DNA technology to change the genetic structure for the living organism.
Examples of some genetically modified crops using genetic engineering:
Golden rice
This type of rice was produced by transferring three genes from daffodil and one of the bacteria to a rice strain to produce yellow rice rich in beta-carotene, which the human body converts to vitamin A, which gives the body what it needs of this essential vitamin, especially for children and adults alike. Either, and it is known that a deficiency in this vitamin in children leads to poor eyesight and blindness and may lead to many health problems. The companies producing this rice have recently decided to provide this technology to those from third world countries who wish to grow and multiply it to benefit from this vitamin (A).
Genetically modified cotton
A product of progress in genetic engineering is the production of genetically modified cotton, which may represent a significant transfer in providing protein to the human race, as it was possible to produce edible cotton seeds that resemble chickpeas in taste. American scientists say that genetically modified cotton seeds can contribute to eliminating malnutrition in the world, especially in the developing world or third world countries. This type of cotton may be produced on a large scale to solve two basic problems of the world, which is the problem of malnutrition, especially in the developing world, and at the same time the problem of lack of animal and poultry feed.
Scientists at the University of Texas Ehand M have developed cotton plant seeds for use as human food or animal feed, and a decision was issued by the US Food and Drug Administration to allow this to the mentioned university.
Scientists are in discussions with companies and hope to make this food commercially available within about five years, said Kirti Rathore, an expert in plant biotechnology at the university's Agrilife Research Group.
There was also a large share of cotton genetically modified to withstand drought, which received a large proportion of attention, especially in countries that suffer from a scarcity of their water resources. Recently, the new cotton plant appeared. It is a genetically modified cotton plant using Bt (Bacillus thurigiensis) technology, which is resistant to insects. This plant is also characterized by containing another gene that is resistant to drought, which enables it to be used in low water conditions, and this plant is characterized by its higher productivity than its traditional counterpart.
The great progress in genetic engineering has made companies working in this field compete with each other to always provide the new, as Monsanto was recently able to transfer the blue gene to the cotton plant so that it was possible to manufacture blue cloth for the Bluegens markets from This cotton does not need to be dyed and its color is stable and this is a great and wonderful event in this field.
Maize
Due to the great global demand for feed, especially poultry and livestock feed, as well as access to oil, ethanol and export, the cultivated area of genetically modified maize in the United States in 2012 amounted to about 39.0 million hectares. Its marketing value was estimated at about 12 billion US dollars annually. The United States of America exports about 40% of the world's maize exports.
The interest of major countries in paying attention to genetically modified crops and plants has been very great recently. The United States is considered the first major country in the world in the production of genetically modified crops in the world, as its share in the global market is about 41% in 2012. They were planted in 2012 About 69.5 million hectares, including eight crops: maize, soybeans, cotton, canola, sugar beet, alpha alfa, babay, and zucchini.
Flavr Savr Tomato
This variety was produced by American companies, and it is a tomato that used genetic engineering technology in its production. It does not differ from the familiar tomatoes in nutritional value much, but it can keep for a few weeks without spoiling outside the refrigerator. There are strenuous efforts currently working to transfer this gene responsible for this trait to many fruits and vegetables to prevent their rapid spoilage, increase their display period and benefit from them, and thus reduce economic loss.
Genetically modified potatoes
In potato tubers, it was possible through genetic engineering to change the chemical composition of a gene transferred from the bacterium E. coli, which increased the amount of starch by 20%. Currently, work is underway to add the amino acids lysine and tryptophan to corn grains, as well as the addition of cysteine and methionine in some legumes. .
Genetically modified potatoes
Genetically modified potatoes were obtained that are resistant to PVS virus and PLRV virus, which helped this plant to resist it and thus increased production than its predecessor. For soft mold bacteria, Shiva peptide was also manufactured and transferred to it to increase its resistance to this type of bacteria.
Genetically modified crops
Among the crops that have received a lot of attention from genetic engineering are soybeans, sugar beets, and canola.
The cultivation of genetically modified sugar beet began in the United States in the year 2006, and work at this time was to produce a plant that is resistant to the herbicide Ready Roundup, RR. And that in limited spaces. Where the area in the year 2012 reached about 475,000 hectares.
Also, in the year 2005, the alpha crop was produced genetically modified to control herbicides in the United States, starting with an initial area of 20,000 hectares, then it reached in 2012 about 425,000 hectares. This is due to the effectiveness of weed control, which led to a significant increase in the quantity, quality and safety of forage.
Dr. Mohammed Mabrouk Salama Professor of Physiology
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