Judaism and Science

Credit: USDA

Genetically modified (“GM”) crops are plant products which have been genetically altered for certain traits. Such traits include resistance to viruses, bacteria, fungi, nematodes, insects, herbicides and drought, as well as aspects of product quality like improved yield, nutritional value and longer shelf life.  (See here and here.)

The characterization is somewhat of a misnomer. Modification of biological organisms is not a new process. It has been occurring in nature for billions of years. Indeed, the natural selection of some traits over others is the driving force of biological evolution, the process by which a species over time secures a competitive advantage in its environment. Today, though, the label of GM foods is meant to identify those products that have been modified or engineered by human means.

And yet, the intervention of humans in an otherwise natural process is not new either. Humans have been actively engaged in plant breeding for up to ten thousand years. An Assyrian relief, dated to 870 BCE, illustrates pollination of date palms by man.

Similarly, the Torah tells of Jacob manipulating his flocks of goats and lambs so that he would increase his herd with the fittest among them. (See Gen. 30:31-31:13.)That the author ambiguously attributed Jacob’s success to both magical sticks and God’s miraculous power is irrelevant, for present purposes. What is important is that the story is testament to the reality that at least since the text was written some twenty-five centuries ago, humans have recognized the desirability of and have sought to guide the alteration of existing species in ways thought beneficial. This guided intervention has produced a host of useful and now common food products, but it is, or was, slow, unpredictable, unreliable, costly and inefficient. read more