Food for Thought: The Current State of Genetically Modified Foods

Though some may consider genetic engineering a recent development, humanity has  been altering the DNA of our crops for millennia. As farmers historically chose plants with the highest yields and the largest fruits, those phenotypes were propagated during the next planting season. Over time, this has led to the drastically domesticated crops we rely on today.

However, the recent introduction of new technologies has allowed scientists to replicate this selection much more quickly than before, creating favorable hybrids and crops with specific traits. We call these offshoots Genetically Modified Crops, or GMCs, and they have distinct advantages and drawbacks.