| Today in order to improve the taste and quality | | | | virus that often kills the vegetable on the vine. |
| of the food we eat and how it is produced we | | | | Tomatoes that ripen slower, remain fresh longer, |
| can use food biotechnology; taking what is known | | | | have a better flavor and survive transport better. |
| about plant science and genetics in order to | | | | Crop varieties that produce hardier plants and are |
| produce better, healthier crops. Modern food | | | | more resistant to insects and viruses, which |
| biotechnology methods, which involve using | | | | results in higher crop yields. |
| instructions for specific traits and our knowledge | | | | Food biotechnology has also decreased the |
| of genes, along with traditional breeding techniques | | | | amount of pesticides used in farming, which |
| like cross-breeding, allow us to improve the quality | | | | contributes to a cleaner water supply, has a |
| and quantity of plant species. This also allows | | | | positive impact on the health and well-being of |
| scientists to move desirable traits from one plant | | | | wildlife and decreases the exposure of farmers to |
| to another, with increased efficiency and precision. | | | | pesticides. Crops that are more tolerant to |
| Since the early 1990s when food biotechnology | | | | herbicides require less tilling of the soil, which |
| was first introduced to food production, it has | | | | means less fuel consumption by farm equipment, |
| helped to produce fresher, better tasting foods | | | | lower emissions and reduced soil erosion. |
| while providing greater crop yields and it has also | | | | Foods with enhanced nutrition are already on their |
| helped to protect the environment. In the very | | | | way to supermarket shelves, and in the future |
| near future, these techniques may help farmers | | | | advances in food biotechnology will: |
| grow more food on less land, provide healthier | | | | Produce crops that are able to grow in harsh |
| foods and help to keep food safe. Foods | | | | environmental conditions, such as drought or |
| produced this way have been determined to be | | | | extreme heat. This could result in planting crops |
| safe by the scientific community and they are | | | | on land that was once unsuitable for agriculture. |
| regulated by three U.S. government agencies. The | | | | Foods that may be able to help combat chronic |
| main crops produced using food biotechnology | | | | diseases by providing decreased amounts of |
| according to the International Service for the | | | | unhealthy fats while increasing the levels of |
| Acquisition of Agri-Biotech Applications are; cotton, | | | | vitamins and antioxidants, which will be helpful for |
| papaya, alfalfa, squash, corn, canola and soybeans. | | | | both humans and animals. |
| Among other things, this new biotechnology has | | | | Science may be able to discover a faster way to |
| enabled the production of fruits and vegetables | | | | detect unwanted viruses and bacteria in food |
| that ripen on the vine for a better, fresher taste. | | | | which will decrease the risk of food borne illnesses |
| A few examples of food enhanced this way are: | | | | while keeping food safe to eat. |
| Cotton, corn, potato, soybeans and canola plants | | | | People with food allergies may be able to |
| that are tolerant of herbicides or protected from | | | | consume foods that they were previously allergic |
| insects. | | | | to because science will be able to target |
| A type of squash that is more resistant to a | | | | allergy-causing proteins in foods. |