Bio-engineering Plants Reduces Global Food Shortages

Bio-engineering Plants Reduces Global Food Shortages

Countless opportunities exist for bio-engineering plants. Alleviating health problems, supplying stable food sources, and removing diseases from fruits and vegetables prone to developing problems are just a few valuable outcomes available when scientists alter a plant’s natural structure. Integrating plant care app technology into the process also helps. Critics argue that it’s unethical for scientists to change the genetic makeup of plants. Benefits may outweigh the risks, as many areas of the world experience food shortages. Scientists are creating unique ways to deal with plant problems by using bio-engineering.


Dietary deficiencies account for major health issues in developing countries. In Asia, more than 500,000 children annually experience blindness due to a lack of vitamin A and iron, causing anaemia. Scientists are bio-engineering rice, which contains high levels of nutrients to help overcome dietary deficiencies in third-world countries. In other areas, salt buildup destroys farmland, because plants have difficulty surviving in salty environments. By genetically altering plants, scientists make salt-resistant versions, which farmers may grow on previously unusable farmland. Plant apps provide step-by-step guidance, as growers monitor the growth of genetically modified plants. These advances benefit areas of the world, which are experiencing food shortages. Even disease-resistant bio-engineered bananas and sweet potatoes ensure more food is available to help families in need.


Researchers are seeking ways to eliminate food allergies. At least two per cent of adults and nearly 10 per cent of children in America suffer from food allergies. Symptoms include stomach illness, nausea, trouble breathing, and hives. In more severe cases, anaphylactic shock may cause serious damage. By genetically modifying food, scientists remove certain proteins, which trigger allergies. Engineering food may substantially reduce global food allergies over the next decade.

With an eye on protecting more than 40 million adults and 4.7 million high school and middle school students, scientists have developed a way to remove the nicotine from tobacco plants and retain the flavor. Edible vaccines are also in the works to combat diarrhea, Hepatitis B, and other diseases. By integrating the vaccine into a plant’s genetic makeup, scientists ensure the consumer receives the vaccine when he or she eats the plant as food. It’s an exciting development for poorer countries where refrigeration and needles, necessary for vaccine distribution, are scarce.