According to the World Health Organization, genetically modified plants, animals, or microorganisms have genetic material (DNA) that has been altered in a way that does not occur naturally by mating and/or natural recombination. In the United States, GMO is referred to as Bioengineered or BE for purposes of the National Bioengineered Food Disclosure Standard (the Standard). The Standard ensures consumers have access and transparency to the BE content of food products.
Farmers have used selective breeding techniques for thousands of years to improve the quality and productivity of food crops. Today, modern methods of plant biotechnology enable plant geneticists to improve the genetic makeup of food crops more rapidly than is possible through traditional selective breeding techniques. Genetic engineering has allowed scientists to produce plants that are more resistant to pests and are more drought tolerant. These crops allow for stronger yields and less loss which reduces food insecurity around the world. Other benefits may include longer shelf life, better appearance, and enhanced nutrition.
Food crops that have been altered using these modern genetic techniques as well as ingredients made from those food crops are commonly referred to as “GMOs.”