Evaluate the effect on biodiversity of using biotechnology in agriculture

Effects on biodiversity of using biotechnology in agriculture:
- Herbicide resistant crops produced using recombinant DNA technology promotes the use of herbicides in plant fields because these modified plants are no affected by them.
- These herbicides may not cause harm to the modified plants but can kill native plants that feed animals and sicken amphibians directly, causing a decrease in biodiversity.
- Due to the use of different breeding methods, wild type agricultural crops may cross with the genetically modified ones.
- The engineered organisms often dominate, resulting in only a modified species over several generations, reducing the diversity that is available. In other words, due to extensive number of modified traits, possibility of losing the genuine, wild type plants may decrease.
- There is also concern with the nutritional value of genetically modified crops and also whether the crops are harmless to intake in dietary form. The cause of it would be because some traits in plants are taken from microorganisms. An example would be Bt brinjals and tomatoes whose insect/disease resistancy comes from a gene from the bacteria Bacillus thurenginesis. Thus whether a population of crop having a bacterial gene in them is suitable for human consumption or not has raised a couple of eyebrows.

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Herbicide resistant crops produced using recombinant DNA technology promotes the use of herbicides in plant fields because these modified plants are no affected by them.
These herbicides may not cause harm to the modified plants but can kill native plants that feed animals and sicken amphibians directly, causing a decrease in biodiversity.
Due to the use of different breeding methods, wild type agricultural crops may cross with the genetically modified ones.
The engineered organisms often dominate, resulting in only a modified species over several generations, reducing the diversity that is available. In other words, due to extensive number of modified traits, possibility of losing the genuine, wild type plants may decrease.
There is also concern with the nutritional value of genetically modified crops and also whether the crops are harmless to intake in dietary form. The cause of it would be because some traits in plants are taken from microorganisms. An example would be Bt brinjals and tomatoes whose insect/disease resistancy comes from a gene from the bacteria Bacillus thurenginesis. Thus whether a population of crop having a bacterial gene in them is suitable for human consumption or not has raised a couple of eyebrows.