Genetic engineering has long been used to impart desirable characteristics to food plants in order to improve crop yield, pest resistance, and herbicide tolerance. Genetic modification of foods, however, has created a storm of controversy everywhere in the world—including the United States. What are the benefits of and risks involved with genetically modified organisms GMO and crops? What powerful industry pressures have extended the sale and use of GMO foods and crops globally? And how should consumer food products that involve GM ingredients be labeled? GMO Food A Reference Handbook addresses these questions and the complex issues involved, allowing readers to fully understand why genetically modified organisms represent one of the most important issues in the 21st century.
