Anomalies like veggies that don’t spoil or perpetually unblemished fruit have become commonplace with the passing of legislation supporting the creation and cultivation of genetically modified foods. GM crops exist because their genetic material or DNA has been altered to produce a result that would not typically occur in nature. Genetically modified vegetables and fruits are known for their vibrant and quirky colors – like rainbow-colored corn, or pineapples with pink flesh, as opposed to the usual and familiar yellow hue. While it’s exciting to see all the whimsical ways produce can be altered, genetically modified food is incredibly polarizing.

The first incident of commercially available bioengineered crops in the United States dates back to 1994 when the Food and Drug Administration approved the sale of the Flavr Savr tomato. The fruit was designed to stay firm longer than conventional tomatoes, with additional enhancements keeping it fresh on the vine for extended periods during transport. Since then, potatoes, papayas, cotton, and even soybeans with modifications have been approved for sale in the U.S. However, watchdog groups and consumers have raised concerns about the long-term side effects of eating these foods. Bioengineered feed is often given to animals trapped in the industrial agriculture system, and animal rights groups have questioned the safety of this practice. Many animals in factory farms may also be subjected to having their genes altered to increase profitability for an unjust system that already robs them of dominion over their bodies.

One of the drawbacks for growers of genetically modified foods is how cost-prohibitive the process can be. According to “Impacts of Genetically-Modified Crops and Seeds on Farmers,” presented by David Kruft at Penn State, “Under a private contract between a grower and a biotech company, the grower’s rights to the purchased seed are significantly limited. Such contracts generally contain a “no saved seed” provision. This provision prohibits growers from saving seed and/or reusing seed from GM crops. In effect, the provision requires growers of GM crops to make an annual purchase of GM seeds.” That means this process can damage the bottom line for growers who operate in a smaller capacity.

So why should any country allow bioengineered foods? For starters, the hope is that fruits and vegetables that have been genetically modified will cut down on food waste. After all, a product that can withstand the rigors of cross-country shipping or even apples that don’t brown after being cut or sliced means that consumers will get more for their money. Also, as climate change wages on, some crops can be genetically modified to withstand drought. This practice could prove vital as more and more natural water sources deplete under harsh temperatures.

Genetically modified food has been banned in more than 20 countries, as of 2013. Greece, Bulgaria, Poland, Italy, Mexico, and France are just some places that have decided to avoid the controversy and do things the old-fashioned way regarding fruits and vegetables. As of January 2022, the U.S. now requires that all genetically modified foods contain a disclaimer showing their origins. While there may be compelling arguments on both sides supporting or vilifying genetically modified food, from a fiscal standpoint, the process doesn’t appear to show any signs of stopping. Ultimately, it will be up to consumers to decide whether golden rice packed with beta carotene or potatoes that don’t brown is enough of a draw to keep this practice in place.

Sources: National Human Genome Research Institute, The Agricultural Law Resource and Reference Center, FDA,