The benefits of genetically modified (GM) food include food quality enhancement, increased yield, and reduced use of pesticides.
1. Quality enhancement: GM food is a crop that is produced by transferring and integrating target genes into the genetic material of another species to achieve the stable expression of desired traits in that species, optimizing the defects of the original food and integrating the advantages of both, as well as being able to increase the variety of food and improve the quality of food as a whole.
2. Increase in yield: The yield of GM food is not affected by the external environment, and can be supplied in all seasons. The yield can be significantly increased, which can solve the problem of food shortage.
3. Reduce the use of pesticides: most of the genetically modified crops are very strong anti-pest and anti-virus ability, reducing the use of pesticides. More conducive to environmental protection.
The potential hazards of genetically modified food are still unknown, and may contaminate nature’s gene pool through genetic drift, so it is important to look at the issue of genetically modified food in a dialectical way.