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Most of the foods we eat today were created through traditional breeding methods. Genetically modified organisms (GMOs) are widely misunderstood due to misinformation or lack of information. Images of “frankenfoods” are shown on the Internet giving an image of scary, unnatural interference with our food supply. A genetically modified organism refers to a precise form of plant breeding that uses genetic engineering (or bioengineering) to create a new seed or plant. Traditional plant breeding takes much more time than GE and makes it a difficult to make specific changes in the plant.

How does genetic engineering work? In simple terms, a scientist identifies a desirable trait in one plant or organism and transfers it to the plant or organism they want to improve.

Perhaps it’s better to understand what GMOs aren’t. There are currently only 10 approved GMOs in the U.S. market: field corn, canola, soy, alfalfa, sugar beets, Arctic apples, potato, squash, papaya, and cotton. About 70 percent of the GM crops produced in the U.S. are consumed by livestock animals. Some people worry that animals who have eaten the GM crops will produce food that’s somehow genetically modified. That’s not how it works. GMOs have never been found in the milk or meat of animals fed genetically modified feed.

Many experts say that implementing bioengineering in agriculture has the ability to help reduce the use of pesticides, reduce GHG emissions, and support overall agriculture-related environmental conservation. Plant scientists have discovered amazing ways to produce hardier plants that can withstand draught, inhibit pests, have shorter growth cycles, allow for more food to be grown on less land and erosion — all factors that reduce the overall carbon footprint.