Genetically modified crops were first commercially introduced in the United States in 1996; and by 2001 24% of the corn, 63% of the soybeans, and 64% of the cotton
being grown in the U.S. were genetically modified varieties (Harlander 2002). Through genetic engineering, scientists have created varieties of crops that are insect-resistant, virus resistant, and herbicide tolerant. These qualities allow for improved yield and reduced use of potentially dangerous pesticides, as well as improved weed control reduced crop injury, reduction in foreign matter, reduced fuel use, and significant... [continues]
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