Tag: Crop technology

The majority of corn grown in the United States today, and in many other parts of the world, is genetically modified. A prime example of this is Bt corn, a variety engineered to resist specific insect pests. This modification significantly reduces the need for chemical insecticide applications, offering a built-in defense mechanism against crop-damaging insects.

According to the U.S. Food and Drug Administration (FDA), a large percentage of crops grown in the United States, including over 90% of corn and soybeans, are genetically modified. While a few whole produce items are GMO, the vast majority of genetically engineered ingredients are found in processed foods derived from these major crops.

According to the World Health Organization and numerous international health bodies, currently available genetically modified (GM) foods have undergone extensive safety assessments and have not shown any negative health effects. But many still ask, 'Are GMOs safe for us to consume?', seeking clarity on the science behind these engineered crops and their place in our food system.

According to regulatory bodies like the FDA and World Health Organization, foods produced through genetic engineering are as safe to consume as their conventional counterparts. However, the science behind GMOs remains a subject of public debate, making it important to understand the key facts about them.