BIOTECHNOLOGY IN AGRO-FOOD PRODUCTION: A PERSPECTIVE TO DISCUSS

Abstract

Man has unconsciously carried out actions that have overtaken the planet, so it is man himself who has taken control of his own universe. Biotechnology, more than a science, is the synergy of the multidisciplinary approach of different sciences such as biology, biochemistry, engineering, genetics, agronomy, chemistry, medicine, veterinary medicine, etc., aimed at solving problems and obtaining goods and services for human benefit (Wilches Flórez, 2010). The application of biotechnology in food production is not a recent practice; since ancient times, man has used technology to transform his food through fermentation and processing of products such as grapes, milk, etc., and to preserve food. Farmers have deliberately used techniques such as selective breeding and cross-fertilization to modify or improve plants and animals, and to stimulate desirable traits to improve agricultural food production and to meet other human needs (UNEP, 2003). However, the major biotechnological advances made in agricultural production over at least the last 50 years, along with efforts to alleviate poverty and inequality, have proven to be insufficient, especially in rural areas (Cano-Estrada et al. 2017).