Genetically Modified Organism

Let’s look at the term “GMO” one word at a time:

• Genetically refers to genes—the DNA-based instructions that tell cells how to grow, function, and develop.
• Modified means that something has been changed or adjusted in some way.
• Organism refers to any living thing—not just plants. While many people associate GMOs with crops, organisms also include bacteria, fungi, and animals.

So, a Genetically Modified Organism is any living thing whose genetic material has been altered for a specific purpose.Read more about “What are GMOs”?

• Alfalfa
• Apple (Arctic variety only)
• Canola
• Corn
• Cotton
• Eggplants
• Papayas
• Pineapple (pink flesh variety only)
• Potato
• Salmon (AquAdvantage variety only)
• Soybean
• Squash (not commonly grown)
• Sugarbeet

There are 13 genetically modified crops available today. The list is maintained by the United States Department of Agriculture – Agricultural Marketing Service.

Genetically Modified Organisms (GMOs) are used in agriculture and food production to solve real-world challenges. Scientists and farmers use genetic engineering to improve crops and food systems in ways that traditional breeding cannot achieve as quickly or precisely.

Here are some of the main reasons we use GMOs:

Improve Crop Yields

GMOs can be engineered to resist pests, diseases, and harsh weather conditions like drought or extreme heat. This helps farmers grow more food using fewer resources.

Reduce the Need for Pesticides

Some GMO crops are designed to naturally resist insects or tolerate specific herbicides. This can reduce the amount of chemical pesticides needed, which benefits both the environment and farm workers.

Enhance Food Quality

Genetic engineering can improve the taste, texture, or shelf life of food. For example, the Arctic apple resists browning, and some GMO tomatoes are bred to stay firm longer during shipping.

Support Sustainability

By making crops more resilient and efficient, GMOs can help reduce food waste, conserve water, and lower greenhouse gas emissions from agriculture.

Enable Nutritional Improvements

Scientists are developing GMO crops with added nutrients to help address global health issues. One example is Golden Rice, which is engineered to provide vitamin A in regions where deficiency is common.

Feed a Growing Population

With the global population expected to reach nearly 10 billion by 2050, GMOs are one tool to help ensure a stable, affordable, and nutritious food supply for everyone.

Genetically Modified Organisms (GMOs) have been part of the U.S. food system since 1996 and are widely considered safe for consumption. Over the past few decades, GMOs have provided benefits to both people and the environment, such as improved crop yields and reduced pesticide use. However, as with any new technology, GMOs have sparked ongoing debate and public concern—particularly around food safety.

Currently, GMO foods are not inherently more nutritious than non-GMO foods. However, this may change as biotechnology advances. Scientists are actively developing genetically engineered crops with enhanced nutritional profiles, such as rice enriched with vitamin A (Golden Rice) and soybeans with healthier oil compositions.

Extensive research shows that GMO foods are just as safe to eat as their non-GMO counterparts. In fact, GMOs are among the most thoroughly studied food products in history. Most GMO crops differ from conventional varieties by the addition of one or two genes that produce specific proteins. These proteins are carefully evaluated to ensure they do not cause allergic reactions or other health issues.

The National Academies of Sciences, Engineering, and Medicine—a leading independent scientific body in the U.S., has concluded that GMO foods are safe for human health. This conclusion is supported by numerous respected organizations worldwide, including the World Health Organization (WHO), the American Medical Association (AMA), and the European Food Safety Authority (EFSA).

Importantly, in over 25 years of GMO use, there have been no verified health problems linked to the consumption of genetically modified foods.