Since they were first commercially grown in the mid-1990s, geneticaliy engineered (GE) crops have expanded across the globe, offering farmers the advantages of genetically enhanced resistance to drought, herbicides, and insects. According to the International Service for the Acquisition of Agri-Biotech Applications (ISAAA), a crop biotechnology advocacy organization, farmers in 29 countries grew nearly 400 million acres of commercial GE crops in 2011, an 8% increase from the previous year. An estimated 60-70% of processed foods m the United States contain GE ingredients, and GE corn and soybeans make up the majority of the U.S. crop.
展开▼
