Tag: Agricultural biotechnology

Studies have shown that genetically modified (GM) crops can increase yields by up to 22% and improve farm profits by 68%. So, what are three pros of GMO foods, and how do they impact modern agriculture and the global food supply?

According to a 2020 Pew Research Center study, 51% of Americans believe that bioengineered foods are bad for their health, fueling a desire for more information. This public concern lies at the heart of the ongoing debate over whether do GMO foods need to be labeled and how that should be done.

In the United States, genetically modified (GM) seeds are used to plant over 90% of all corn, cotton, and soy, which are then used in a vast array of processed foods. The prevalence of these ingredients in our food supply is a result of decades of agricultural innovation, economic pressures, and specific crop-enhancing traits.

In the mid-1990s, the Papaya Ringspot Virus nearly destroyed the Hawaiian papaya industry, wiping out over half the production. In response, researchers developed a GMO papaya, creating a virus-resistant crop that ultimately saved the industry and became the dominant variety in Hawaii.

Over 90% of some major crops like corn and soybeans in the United States are grown using genetic engineering, illustrating how integrated genetically modified foods have become in our modern food system. These foods are developed to possess specific, enhanced traits not otherwise achievable through traditional breeding alone.

According to estimates from the Grocery Manufacturers Association and others, approximately 75% to 80% of conventional processed foods in the United States contain ingredients derived from genetically modified (GM) crops. This high prevalence is largely due to the extensive use of major commodity crops like corn and soybeans in various food products.

According to the USDA, approximately 94% of soybeans grown in the United States are genetically modified. Among the various types of beans, soybeans are the most prevalent genetically engineered bean crop commercially available in the U.S., while most other common beans like kidney and green beans are not.

While genetic engineering has created many GMO crops, the vast majority of commercially produced lettuce is not genetically engineered. Instead, the modern lettuce we enjoy is largely the result of centuries of traditional selective breeding, though advanced genetic research is exploring new varieties.

In a 2014 Pew Research Center survey, 88% of scientists agreed that genetically modified food was safe, while only 37% of the US public did, highlighting a significant perception gap. The question of whether genetically modified food is 100% safe to eat, therefore, reveals a complex and deeply nuanced discussion far beyond a simple yes or no answer.

According to the USDA, genetically modified (GM) soybeans made up an astonishing 94% of all soybeans planted in the United States in 2015. This fact positions soybeans as a prime contender for the most genetically altered food, a distinction driven by its pervasive use in food products and animal feed.