Characteristics of genetically modified foods, Biology

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Characteristics of Genetically modified foods

The first GM plants were created in  1983. Since then a variety of  crop plants  such as maize, soybean, rice,  rapeseed  (mustard), tomato, cotton, potato  etc  have been modified by this technique. What are the benefits of genetic modification? Among the many benefits of genetic modification,  reduction in the use of pesticides or herbicides, higher yields, better quality food, foods with greater shelf life, nutritional improvement and enhancement  in processing qualities are some of the important  benefits of geneticmodification. Let us understand  this  concept better  by  looking at  the  benefits of genetically modifying a few of the  food  items:

 


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