Agricultural
biotechnology and the production of GM crops have been controversial despite
being practiced in both developed and developing countries, the major reason
being their potential negative impact on human / animal health or environment.
Also prevalent is the view that it is simply unethical to engineer different
forms of life in the laboratory, especially when it comes to consuming food generated
through genetic engineering. GM crops have been introduced into the
agricultural landscape more than 2 decades ago which has allowed us to study
their effects on economy, health and the environment.
Agricultural
Biotechnology: Genetic Engineering for a Food Cause is a compendium of
information, practices, observations and discernible insights on agriculture,
biotechnology and sustainable development. The book begins by descriptions of
genetic engineering practices and strategies for producing GM crops, their
importance in the food chain and advantages of GM crops over non-modified
crops. Followed by chapters on the strategic genetic applications and the use
of synthetics microbiology and microbial symbiosis, Agricultural Biotechnology:
Genetic Engineering concludes with an insight of the Future of microbiotechnology
in agricultural practices.
Agricultural
Biotechnology: Genetic Engineering for a Food Cause fills a gap by summarizing
the available literature in a wide variety of topics under one single volume,
being accessible to audiences in academic, government and industry spaces.