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Essay / Research Paper Abstract
10 pages in length. If the only constant in life is that of change, than human food supplies reside at the top of the list. Produce, livestock and other edible commodities have experienced a timeline of change meant to boost production, lengthen shelf life, protect consumers against disease-borne illnesses and enhance the overall aesthetic appeal of a product. Utilizing genetic engineering and chemical additives, the United States' food supply has been transformed into an oversized, overprocessed, nutrient compromised, disease causing lot; many of today's foods no more resemble their organic ancestors than an apple can be mistaken for an orange. But perhaps one day that will actually happen just like it did with maize (corn), which today is wholly unidentifiable as ever having been a wild crop. Bibliography lists 9 sources.
Page Count:
10 pages (~225 words per page)
File: LM1_TLCgenengfood.rtf
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Unformatted sample text from the term paper:
Produce, livestock and other edible commodities have experienced a timeline of change meant to boost production, lengthen shelf life, protect consumers against disease-borne illnesses and enhance the overall aesthetic
appeal of a product. Utilizing genetic engineering and chemical additives, the United States food supply has been transformed into an oversized, overprocessed, nutrient compromised, disease causing lot; many of
todays foods no more resemble their organic ancestors than an apple can be mistaken for an orange. But perhaps one day that will actually happen just like it did
with maize (corn), which today is wholly unidentifiable as ever having been a wild crop (Fedoroff, 2007). II. FOOD MODIFICATION THROUGH CHEMICAL ADDITIVES AND GENETIC ENGINEERING
Perhaps nothing else is under such a constant journey of change than that of food production through the generations. How it is grown, processed and
stored reflects the way in which each specific era rose to the calling of new technological advances and trendy approaches that were not always that beneficial, even downright harmful.
Food quality has changed quite a bit over the past sixty years primarily due to soil and water properties, with chemical runoff and demineralization two of the most important factors.
Storing food has undergone significant modification due to the distance commodities must now travel as compared with food that was grown locally or in adjacent towns. In order
to make the long journey and still be poised for market sale, produce is often picked before it is ripe so the process can take place en route with a
little help from artificial preservatives. While this produces an aesthetically pleasing product, it detracts from the nutritional value by not allowing the produce to mature (Diamond, 2000). The aspect
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