Transgenic Quality Characteristics and Economic Analysis of Food

With the development of transgenic technology, transgenic food is more and more common, which has attracted a great deal of controversy. This article expounded the quality of the food transgenic characteristics of meanings from the product analysis, and analyzed the quality of genetically modified food with the help of the existing economic theory. Genetically modified characteristics of food contain two levels. One type is genetically modified ingredients, influence of genetically modified ingredients for food use value, the society and environment. The other type is the presence of genetically modified ingredients in food, and levels of genetically modified ingredients. In the study of economics, the genetically modified features of food has important meaning, which was showed by the food genetically modified distribution and inspection of quality information, as well as the consumers' preference difference, cognitive and stability. Features of food Food features literally refers to the properties and characteristics of food, which is the performance in the raw material, appearance, processing and cooking. From the point of performance, features are the biological, physical and chemical indicators or parameters of the product. For food production, transgenic technology is a kind of new breeding techniques; it realized the biological properties of genetic modification without the traditional sexual breeding process through genetic recombination. Transgenic breeding process mainly includes three stages, the first is genetic screening and artificial separation of genes, and then build the genetic transformation of the carrier, the final is to import the purpose genes. Gm varieties obtained by transgenic technology enter into agricultural production, and was seen as raw materials for the food or for food processing. Because of orientation and accuracy of the transgenic technology, it has great potential in food production. At present, genetically modified (GM Traits) has been in commercial production is mainly herbicide resistance and resistance to pesticides. From existing types of food, genetically modified foods are generally has a corresponding traditional food, which are almost identical on existing food features, the most important difference is in genetically modified ingredients. That is to say, with the emergence of transgenic technology and transgenic food, genetically modified (gm) features have become food intrinsic features.