For thousands of years, humans have used traditional modification methods such as selective breeding and crossbreeding to breed plants and animals with more desirable traits. For example, early farmers developed hybridization methods to grow corn of various colors and sizes.

In fact, most of the products consumed today are produced by traditional breeding methods. However, this method takes a very long time and it is not easy to make very specific changes.

After genetic engineering began to develop in the 1970s, it was possible to make similar changes in a shorter time and in a more specific way. Genetic engineering is a process that includes:

• Identifying the genetic information (gene) that confers a desired trait on an organism (plant, animal, or microorganism)
• Copying this information from the organism in question
• Adding this information to another organism's DNA
• Then growing the new organism

A process takes about several years. At this point, scientists use a process called genome editing.and tries to create new product and animal varieties. These techniques make it easier and faster to make changes that were previously made through conventional breeding. In the future, these new genome editing tools will be used to make crops more nutritious, drought tolerant and resistant to insect pests and diseases.

Here are the key points regarding NON GMO testing requirements for food products:

• GMO testing is usually done on individual ingredients.
• All tests required for food products should be performed using DNA-based PCR (polymerase chain reaction, polymerase chain reaction) method.
• To be considered compliant with the standard, the GMO content in a product must not exceed the applicable threshold defined in the standard.
• Ingredients derived from high-risk products should generally be tested. These crops are alfalfa, canola, corn, cotton, papaya, soybeans, sugar beets, yellow summer squash and squash.
• The test plan should cover the GMO risks in the product.
• The tests must be performed by an accredited laboratory according to the ISO 17020 standard.

Our organization acts with a sense of responsibility in order to be with people who consciously care about their health and to help them choose the foodstuffs they will need, and tries to support manufacturers to prove their efforts in this direction.