ABSTRACT
Genetically modified foods are derived from microbes, plants or animals whose genetic material has been modified using recombinant DNA technology to enhance the desired traits. Genetic engineering creates novel combinations of plant, animal, and bacterial genomes that are not normally present in nature. Most of the genetically modified crops have been engineered for resistance to pathogens and herbicides and for enhanced nutrient values. Commercial sale of GM foods started in 1994 when a US based company Calgene (now Monsanto) first marketed its Flavr Savr delayed ripening tomato. Most genetic modifications have basically focused on cash crops in high demand including corn, rice, soybean, and cotton. Although there is a scientific consensus that the currently available GM crops pose no serious threat to human or animal health but the public and various nonscientific organisations are much less likely to perceive GM foods as safe. The major disagreements between scientists and public are related to the safety of GM food for humans and the possible environment and ecological imbalances. In addition to GM foods scientists are preparing for fossil fuel independent technologies for automobile fuels. Biodiesel refers to a vegetable oil based diesel fuel consisting of long-chain esters. It is typically made by chemically reacting lipids with an alcohol.
