TUDLA, JERWIN CLYDE W.

BSMLS 1Y2-1

ACTIVITY 2

1. Organize the information provided in the text into a table for comparing the positive and
negative aspects of Genetic Modification of food.

A GMO (genetically modified organism) is the result of a laboratory process where genes
from the DNA of one species are extracted and artificially forced into the genes of an unrelated
plant or animal. The foreign genes may come from bacteria, viruses, insects, animals or even
humans.

SOYBEAN
POSITIVE NEGATIVE
1. More Supply of Protein 1. Allergenic
2. More Yields 2. Fertility Issues and Infant Mortality
3. Bigger and Tastier 3. Liver damage
4. More nutritious 4. Chemically induced genes
5. Less herbicide to use 5. Causes toxemia

COTTON
POSITIVE NEGATIVE
1. Boosted the populations of beneficial 1. High Cost of seeds
insects
2. Natural pest killer 2. Negative Long term affects

3. Reduces the spraying of pesticides 3. Develops resistance

4. Lower risk of poisoning people 4. Chemically induced genes
5. Decrease cost and increase yield 5. Might be toxic
TUDLA, JERWIN CLYDE W.
BSMLS 1Y2-1
TOMATO
POSITIVE NEGATIVE
1. It helps in eliminating diseases 1. It will limit genetic diversity
2. It offers the potential of longer life. 2. It can result to genetic defects
3. It helps produce a new variety of 3. It is not seen as “right” by many people.
food
4. Increases the number of yields 4. Might be toxic
5. Bigger and tastier yields 5. Costly

POTATO
POSITIVE NEGATIVE
1. More nutritious 1. Might develop toxins
2. Tastier yields and bigger yields 2. Chemically induced genes
3. Less pesticides to be use 3. Develops resistance
4. Increase in the number of harvest 4. Allergenic
5. Can withstand extreme temperatures 5. Might result into genetic defects

RICE (GOLDEN RICE)

POSITIVE NEGATIVE
1. Can possibly combat malnutrition 1. Health benefits are substantial
2. Could potentially improve the 2. Commercialization may become
economy counter-productive
3. No apparent substantial 3. costly
environmental risk involved
4. Enriched vitamins 4. Chemically induced genes
5. Tastier and there’s an increase in the 5. Might result into genetic defects
number of yields