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Every once in a while, new technology emerges in the field of food
manufacturing that offers the potential for a real breakthrough in the
delivery of fresh, nutritious food products to consumers.
The human race's use of technology began with the conversion of natural
resources into simple tools. The prehistorical discovery of the ability to
control fire increased the available sources of food, and the invention
of the wheel helped humans in travelling in and controlling their
environment. Recent technological developments, including the printing
press, the telephone, and the Internet, have lessened physical barriers to
communication and allowed humans to interact on a global scale.
However, not all technology has been used for peaceful purposes the
development of weapons of ever increasing destructive power has
progressed throughout history, from clubs to nuclear weapons.
Before the 1970s, the term, biotechnology, was primarily used in the food
processing and agriculture industries. Since the 1970s, it began to be used
by the Western scientific establishment to refer to laboratory based
techniques being developed in biological research, such as recombinant
DNA or tissue culture-based processes.
In fact, the term should be used
in a much broader sense to describe the whole range of methods, both ancient and modern, used to manipulate organic matter to meet human
needs. So the term can be defined as, "The application of indigenous
and or scientific knowledge to the management of microorganisms,
or of cells and tissues of higher organisms, so that these supply goods
and services of use to human beings
