Food Biotechnology Overview Overview Biotech food, also called genetically modified or genetically engineered, is grown from seeds that carry specific genes to produce desired characteristics. The first biotech food on the market, in the early 1990s, was a tomato that ripened on the vine and could be transported without bruising. Today, the products of agricultural biotechnology include plants that are protected from insects or are tolerant to herbicides. As biotechnology crops and foods have proliferated, so have questions and concerns. U.S. consumers are starting to pay more attention to these issues.
Concerns range from food safety to environmental impact.
Ethical questions, including whether it is right to change the genetic makeup of a plant, also frame the debate. However, some objections that activists raise also apply to conventional crops grown with modern high-intensity agriculture. Biotechnology is still the world's best hope for crops that are hardier, have a higher yield and are more nutritious. Individuals, governments, corporations and public interest groups must weigh the benefits and risks. The following facts provide a basis for further discussion.