- Agriculture, Forestry & Soils
- Field crops, grasses, plant fibers, spices, tree crops, herbs
- Genetically modified crops
Genetically modified crops
Prakash, C. S. College of Agriculture, Tuskegee University, Tuskegee, Alabama.
Last reviewed:January 2020
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- Traditional plant breeding
- Genetic modification technology
- Gene transfer
- Agrobacterium vector
- Gene gun
- GM plant development
- Development of GM crops
- Herbicide tolerance
- Pest resistance
- Novel GM crops
- Nutritionally enhanced foods
- Other healthful products
- Hardier crops
- Safety of GM foods and crops
- Antibiotic resistance
- Environmental toxicity of herbicide-resistant crops
- Bt pollen toxicity
- Other concerns
- Related Primary Literature
- Additional Reading
Commercially grown plants that have altered genetic material through artificial recombinant manipulation. Genetic modification is the latest scientific tool for developing improved crop varieties. Such genetically modified (GM) crops can help to enhance agricultural productivity, boost food production, reduce the use of farm chemicals, and make food healthier for human consumption. Genetically modified crops (also called transgenic, genetically engineered, or bioengineered crops) represent the fastest-adopted technology in the history of agriculture (Fig. 1), yet they are not universally accepted because of perceived concerns about their safety. Skeptics believe that such crops may pose unrecognized risks to human and animal health and could damage the environment. See also: Agricultural science (plant); Agronomy; Biotechnology; Farm crops; Fiber crops; Genetic engineering; Genetically engineered plants; Genetically modified organism (GMO); Genetics; Grain crops; Horticultural crops
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