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Everything that we eat today has been improved through some sort of breeding process. Anytime you do this, you introduce not only the genes that you know, but some that are not characterized.
When it comes to taking genes from viruses and bacteria and putting them into plants, people say 'Yuck! Why would scientists do that?' Because sometimes it is the safest, cheapest and most effective technology to advance sustainable agriculture and enhance food security.
There is broad scientific consensus that genetically engineered crops currently on the market are safe to eat. After 14 years of cultivation and a cumulative total of 2 billion acres planted, no adverse health or environmental effects have resulted from commercialization of genetically engineered crops.