Genetic engineering, or recombinant DNA techniques, are only the latest in a long history of biological tools and practices put to the purpose of enhancing foods. Based on these definitions, humans have practiced biotechnology since ancient times. Between 6000 and 4000 BC, yeast was used to make beer, cheese, and leavened bread. Since that time, people from all cultures developed techniques to increase food production from domesticated plant and animal species. Molecular genetic developments in the last 30 years accelerated the development of new food products and prominence of the biotechnology industry.
Supporters claim that biotechnology is vital to addressing global food shortages.
In the United States, biotechnology is one of the fastest growing industries. Agricultural biotechnology research, supported by national and international organizations, continues to develop new products. But, as the industry grows and new products find their way to supermarket shelves, critics keep the pressure on for new regulations and close monitoring of negative impacts. These web pages are meant to provide some background about the development and uses of biotechnology in food production, information about different groups involved, policies guiding biotechnology, and pointers to more information resources.