The challenges of the global agricultural sector are increasing with the surge in human population and extreme climate change. One modern biotechnological innovation that offers a solution is genetically modified fruit, or GMOs. Through this technology, scientists intentionally alter the genetic material of fruit to create new traits not naturally present. While offering significant potential for addressing hunger and post-harvest losses, this innovation continues to spark global debate regarding its long-term impacts on human health and ecosystem balance.

What is Genetically Engineered Fruit?

According to the Indonesian Food and Drug Monitoring Agency (BPOM), genetically engineered fruit is categorized as Genetically Engineered Food Products (PRG Food) or transgenic food. BPOM RI explains that PRG Food includes products that use genetically engineered ingredients. This process involves transferring genes from one organism to another to create a new type with certain advantages. Therefore, genetically engineered fruit is a fruit product (fresh or processed) derived from plants whose genetic makeup has been modified through modern biotechnology (transgenic techniques) or genome editing to improve its quality.

Scientists develop these genetically engineered fruits with unique agronomic characteristics often difficult to achieve through conventional breeding. The goal is to meet the specific needs of farmers and consumers. However, some varieties that have received approval from food safety agencies have ultimately not been commercialized, or have been commercialized but have subsequently been withdrawn from the market.

Examples of Genetically Engineered Fruits

Here are some examples of fruits developed through genetic engineering:

- Pineapples with pink flesh

- Rainbow papaya resistant to ringspot virus

- GMO summer squash resistant to several plant viruses

- Arctic apples resistant to browning after cutting

- Eggplants resistant to fruit borer and eggplant shoot borer.

- Strawberries with increased soluble sugar content.

- Bacillus thuringiensis corn produces a protein toxic to certain insect pests but not to humans, pets, livestock, or other animals.

Safety of Genetically Engineered Fruit

The Food and Agriculture Organization (FAO) stated that genetically engineered fruit circulating in the market has undergone a series of safety tests for human health and is therefore declared safe for consumption.4 In addition, genetically engineered fruit, just like other PRG foods, if it has been declared safe for consumption and sold in packaging, the food label must comply with PP No. 69 of 1999 concerning Food Labels and Advertisements.

According to the Indonesian Food and Drug Authority (BPOM RI), the safety assessment of genetically engineered food generally includes six main aspects:

1. Direct effects on health (toxicity);

2. Tendency to cause allergic reactions (allergenicity);

3. Specific components suspected of having nutritional or toxic properties;

4. Stability of the inserted gene;

5. Nutritional effects associated with genetic modification;

6. Other unintended effects that may arise as a result of the gene insertion.

Even though the genetically engineered fruit that is marketed has been declared safe by the Indonesian Food and Drug Authority (BPOM RI), many people still doubt it, including the following:

1. Fruit from transgenic plants has the potential to contain substances that are toxic or cause allergic reactions.

2. Harmful, unexpected, or unwanted genetic changes.

3.Reduced nutrients or other content due to the gene crossing process.

4. PRG causes the body to become immune to natural antimicrobials.

Benefits of Genetically Engineered Fruit

The benefits that can be obtained from genetically engineered fruit include:

- Higher nutritional content

- Fruit color doesn't change quickly after being cut

- Fruit tastes sweeter and tastier

- Longer shelf life

- Minimal pesticide residue on the fruit because it's resistant to pest attacks

The presence of genetically engineered fruit on our dinner tables is clear evidence that science can transform the way humans produce food to meet the challenges of our time. The main key to utilizing this technology lies in providing equitable education to consumers. By being smart and critical consumers, and relying on food safety standards from authorized agencies, we can reap the full benefits of this modern innovation without compromising our health.

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