The appearance of genetically engineering food revolutionised farming with the development of high quality harvest that are immune to insects. Insects have always been one of the biggest threats in farming, causing huge losses of crops. Not only does the classical approach to protecting plants from pest represent a considerable cost in the production of certain field crops, it is also not environmentally friendly or long-lasting. Genetic engineering has therefore tried to create plants immune to insects. Insects resistance applies to plants that can resist the damage done by insects either naturally or with the help of genetic engineering. Insects resistant plants usually produce chemical compounds that are toxic to the insects that try to eat plants. Although there are many different strategies on developing insects’ resistance - use of insecticide proteins, it needs to be said that almost all insect resistant plants contain a toxin from bacterium Bacillus thuringiensis. The bacterium represents the main source of genes used in developing insect resistant plants. The B. thuringiensis toxins bind with specific receptors and have a specific pH activity, which is why they are harmless to humans and non-targeted organisms. Since its commercialisation in 1996, growing genetically modified plants has had a major economic impact around the world. Production of insect resistant plants has had a big influence in the expansion of yields per hectare, reduction of environmental pollution with chemical insecticides, reduction of CO2 emissions, and the improvement of health, social, and economic benefits of the farmers. Today, these plants are grown practically all over the world, mostly in the USA. However, in the European Union only one MON 810 event is allowed, namely, with corn.
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