Genetic engineering, long the focus of anticipation and discussion in American agriculture, entered the realm of reality in a big way in 1998. The fact is that if in the past year you've topped a sandwich with cheese, gobbled down a bowl of cereal, or guzzled a soft drink, chances are that you've eaten foods from genetically modified crops. Marshall Martin, professor of agricultural economics and director of Purdue's Center for Agricultural Policy and Technology Assessment, says that many common foods now use biotechnology in their production and processing. Here are five Purdue specialists on manure management, with expertise from animal feeding to land application and everything in between. Please also let us know whether you would like to be removed from our postal mailing list.
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