Scientists believe that over thecourse of evolutionary history,viruses have acted as geneticmaterial they pick up fromindividual or organism andinserting it into another.

Less labor requirements.

Experts estimate more than

1 trillion meals containing

ingredients from biotech

crops have been consumed

over the last decade with no

reliable documentation of

any food safety issues for

people or animals.

Genetically modified foods and

crops are recognized by

experts and regulatory

authorities worldwide as being

as safe as crops and foods.

People who are opposed to

GMOs are not the farmers

themselves, but people who

can afford to buy food.

The needs of some consumers

for GMO-free products lead to

non-GMO labeling issues.

Less machinery requirements.

Due to reduced costs of

production, prices can be

further reduced.

Less machinery

requirements.

Due to reduced costs of

production, prices can be

further reduced.

Production of friendly

bioherbicides and

bioinsecticides through

genetic engineering

Higher resistance to diseases.

Less factory additives

needed.

GMO crops last longer. This

decreases the amount of

wasted crops and foods.

Reduced energy needs to

produce GMO crops.

Many Nobel Prize winners and

prominent scientists support

genetically modified crop

research and production.

Enhancement of the taste of

food.

Beside humans, livestock and

animals are also beneficiaries

to the higher nutritious value

of GMO crops. They have an

increased

resistance, productivity, and

hardiness.

Enhancement of the smell of

food.

Decrease of maturation time

of the plants, so they can be

harvested sooner and Moore

often during the year.

With time, possible

customization of food to meet

personal preferences.

Developments of new kinds of

crops that can be grown at

extreme climates, for

example, dry or freezing

environments (like deserts).

For example, scientist

developed a type of tomato

that grows in salty soil.

Enhancement of the size of

food.

Reduction of world

starvation due to increased

production.

Enhancement of the size of

food.

Enhancement of the

quality of food.

Less processing needed in

factories.

Prepared by:

Maricar Trapalgar BSED-1C