As expert panels typically find, “Crops modified by modern molecular and cellular methods pose risks no different from those modified by earlier genetic methods…”

AGRICULTURE AND BIOTECHNOLOGY 118 ENCYCLOPEDIA OF BIOETHICS 3rd Edition (IFT, p. 23). Similary, a FAO/WHO (1991) report stated:
“Biotechnology has a long history of use in food production and processing. It represents a continuum embracing both traditional breeding techniques and the latest techniques based on molecular biology. The newer biotechnological techniques, in particular, open up very great possibilities of rapidly improving the quantity and quality of food available. The use of these techniques does not result in food that is inherently less safe than that produced by conventional ones.”
GM and the Farmer Farmers eagerly adopt GM varieties, especially herbicideresistant soybean and insect-resistant cotton and corn, for several economic reasons. Farmers like to rotate soy with corn, for example, because soy, a legume, nourishes the soil corn depletes. However, soy is sensitive to the residues of glyphosphate herbicide that control weeds in corn. A glyphosphate-tolerant (Roundup-Ready) soy allows rotation; an insect-resistant corn goes far toward eliminating that risk. As farmers produce a more predictable crop—and are able to plant more closely because they do not have to cultivate it—their harvests increase. This is a mixed blessing, however, because the resulting surpluses drive down prices. As the risks decrease, moreover, farms become a target for vertical integration by agribusiness.

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