He argues that, although transgenes are incorporated in a random fashion into the plant genome, the introduced gene is well characterized. In contrast, in conventional breeding, Gale points out, in addition to introducing a desired trait into a crop from a wild relative, breeders have no idea what other changes they may have introduced through the integration of large chunks of the donor genome. Similarly, genetic engineering may actually help to improve food safety by removing toxic compounds naturally present in many plants. Cassava, a major staple food, contains cyanogenic glycosides, for example, that must be eliminated by fermentation before the plant can be eaten. A major goal of plant breeding throughout the ages, points out Miflin, has been to reduce or eliminate the many toxic compounds present in wild plants that have evolved, for example, as defence mechanisms against predators.
Society needs to begin a broad discussion on the potential risks and benefits of GMOs.
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