Tag: Genetically modified crops

While often debated for health impacts, the USDA reports that over 90% of US corn, cotton, and soy come from GMO seeds. This reality prompts a deeper question: what is the real problem with GMO foods, beyond popular misconceptions?

According to recent data, the United States, Brazil, and Argentina consistently lead the world in cultivating genetically modified (GM) crops, accounting for the vast majority of global production. Understanding which countries use GMOs the most involves looking at major agricultural powerhouses and their cultivation trends over time.

According to the World Health Organization, an estimated 250 million preschool children are affected by vitamin A deficiency globally, and golden rice was developed to combat this issue. So, how is golden rice different from normal rice, a staple food for half the world's population? The primary difference is that golden rice is genetically engineered to produce beta-carotene, the precursor to vitamin A, which normal rice lacks.

Globally, the genetically modified soybean is the most widely planted GMO crop, covering over 105 million hectares in 2024 alone. This dominance in cultivation makes it the definitive answer to the question, 'What's the most common GMO?'

According to the U.S. Department of Agriculture (USDA), GMO seeds are used to plant over 90% of all maize (corn), cotton, and soy grown in the United States. Genetically modified organisms (GMOs) are a significant part of the modern food supply, often used to improve crop yields, resist pests, and enhance nutritional content. This guide will explain what foods are GMO and where you might find them in your daily diet.

Genetic engineering has been used for decades to modify the genetic makeup of certain crops for beneficial traits like pest resistance and longer shelf life. The first commercially grown genetically modified (GM) vegetable, the Flavr Savr tomato, was approved for sale in 1994, marking a significant milestone in food technology. This process has since been applied to various vegetables and crops, becoming a widespread practice in modern agriculture.

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.

Over 90% of soybeans grown in the United States are genetically engineered, making them a common bioengineered food ingredient. This statistic often raises consumer questions about what exactly bioengineered soy is, how it differs from traditional soy, and how it is identified in everyday food products.

While the list of GMO fruits is much shorter than many people believe, several varieties have been specifically engineered for commercial sale. This limited list includes fruits such as virus-resistant papaya, non-browning apples, and pink-fleshed pineapple.

Cotton is the world's leading natural fiber crop, but for every pound of fiber produced, a cotton plant generates 1.6 pounds of seed. The question, "Can humans eat cottonseed?" has historically been met with a resounding no, due to the presence of a toxic compound called gossypol. While raw cottonseed is unsafe, modern agricultural science has found pathways to unlock this protein-rich resource for human nutrition.