Whats the Difference in Heirloom, Hybrids, and GMO

Shelia
May 1, 2015
3 min read

When our member Denise asked about Genetically Modified Foods (GMOs), I honestly had no idea how prolific these items were until I started looking into this. Thank you Denise for asking … I’m going to much pickier in the future.

Let’s begin by talking about three different types of plant based foods. There are unmodified or Heirloom plants, hybrids and genetically modified (GMO). Again, because of our blog length, we will briefly talk about each to give you a better idea of the kinds of edibles available.

Heirloom:

Heirloom plants relate to older plant varieties grown for many, many years. Some are still maintained and seeds can be ordered through certain seed companies such as Eden Brothers at http://www.edenbrothers.com/store/heirloom_vegetable_seeds.html?gclid=CPa79fG-h8ACFSsV7AodGBsARA. Heirloom vegetables have kept their original traits through open pollination (bees and other beneficial insects). These plants tend to adapt to the climate, soil and environment they are grown in over several generations and often become resistant to local pests, diseases and extremes of weather (O'Donnell, Nancy. Heirlooms spice up the garden, and life itself. San Francisco Chronicle. 23 Sept. 2006). The trend for growing heirloom vegetables is making a comeback. I know my grandmother had specific seeds she saved every year especially her favorite tomato and bean seeds. My family would share seeds from year to year.

Hybrids:

Hybrids are created when plant breeders deliberately cross-pollinate two different varieties or species. The objective is to obtain an offspring with the best traits of the two parent plants. These are not genetically modified plants. Cross pollination is a natural process of crosses within the same plant species and can happen naturally in your garden as well. In hybridization, pollination is very carefully controlled to ensure plants are crossed to achieve specific characteristics. This could be bigger size, enhanced taste, or disease resistance. This process usually takes many years to perfect. Most of the plants available for sale at most stores are hybrids; although, I have seen more heirloom varieties available the past couple of years especially tomatoes.

GMOs:

Genetically modified foods are foods produced by specific changes to their DNA using methods of genetic engineering. This method came about to introduce new traits, disease resistance, increasing cash crop production, resistance to herbicides, etc. faster than the cross pollination. Most GMOs are limited to larger cash crops such as soybeans, corn, canola and cotton seed oil. The first GMO consumed was the Flavr Savr tomato approved by the FDA in 1994. Since then the list has grown to include soybeans, cotton, potatoes (none currently for human consumption), virus resistant squash and delayed ripening tomatoes. As of 2013, roughly 85% of corn, 91% of soybeans and 88% of the cotton produced in the US are genetically modified (Center for Food Safety About Genetically Engineered Foods). If you read labels, you can find many of these ingredients in foods on the shelf. Look for non-GMO foods in the store unless you don’t mind consuming genetically modified foods.

Although some genetically engineered livestock exist, non are on the market for consumption ("Consumer Q&A". Fda.gov. 2009-03-06).

A brief list of items you may use daily that can contain GMO, directly or indirectly (http://www.dailyfinance.com/2013/11/21/foods-give-up-avoid-eating-gmo/#!fullscreen&slide=1585543)