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Since the dawn of agriculture, humans have been manipulating crops to enhance their quality and yield. Via
conventional breeding, seed producers have developed the modern corn hybrids and wheat commonly grown
today. Newer techniques, such as radiation breeding, enhanced the seed producers’ ability to develop new traits
in crops. Then in the 1980’s–1990’s, scientists began applying genetic engineering techniques to improve crop
quality and yield. In contrast to earlier breeding methods, these techniques raised questions about their safety to
consumers and the environment. This paper provides an overview of the kinds of genetically modified crops
developed and marketed to date and the value they provide farmers and consumers. The safety assessment
process required for these crops is contrasted with the lack of a formal process required for traditionally bred
crops. While European consumers have expressed concern about foods and animal feeds containing ingredients
from genetically modified crops, Americans have largely been unconcerned or unaware of the presence of
genetically modified foods on the market. This difference in attitude is reflected in Europe’s decision to label
foods containing genetically modified ingredients while no such labeling is required in the U.S. In the future,
genetic modification will produce a variety of new products with enhanced nutritional or quality attributes.
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