Genetic Modification of Foodstuffs Virtually every crop we eat have undergone hundreds of years of genetic modification by farmers and scientist in search of desirable traits. Selective breeding and hybrid strains have contributed immeasurably to farm productivity during this time. Over the past ...
With an ever growing population, and an increase in world hunger, food production is in high demand. ... The human population is only increasing, and so will the food demand. ... According to David Zilberman from The Berkeley Blog, "Studies show that GM varieties of cotton and corn in developing countries increased per acre yield by more than 50%, and GMOs contributed significantly to the more than doubling of the production of soybeans." ...
These have led to the development and production of new drugs, and potentially supply the answer on how to feed a growing population on limited space and cure world hunger. ... Governmental Bodies have a double role. ... Supporters of genetic engineering of foods, including members of private industries, distributors, retailers, scientists, nutritionists, some consumers, U.S. farmers, and regulatory agencies, advocates for the world's poor and hungry people, as well as proponents of the Green Revolution, think that because genetic engineering techniques have recently become simplified, t...
