Innovations in modern plant engineering have revolutionized the way we approach agriculture. No longer focusing solely on yield per plant, advancements in genetic engineering have allowed us to shift our attention to maximizing yield per acre.
Take corn, for example. By utilizing techniques like removing shade avoidance and adjusting leaf angles, farmers can now seed at a denser rate, ultimately increasing productivity. In fact, it’s estimated that nearly 95% of all corn and soybeans grown in the US are genetically engineered to enhance yield per acre through herbicide- and insect-tolerant traits.
But the benefits of genetic engineering go beyond increased yields. Scientists have also successfully fortified staple crops with essential nutrients. Golden rice and purple tomatoes are just a few examples of crops that have been genetically modified to contain higher levels of essential nutrients like beta-carotene and anthocyanins.
In addition to nutrient enhancement, some plant engineers are focusing on creating designer species, such as non-browning Arctic apples and sweet Pinkglow pineapples, offering unique and appealing options for consumers.
Despite the numerous benefits of genetically engineered crops, there is still a level of skepticism among the public. A 2020 poll by the Pew Research Center revealed that only 27% of Americans trust genetically engineered crops, despite a comprehensive 2016 report from the National Academies of Science stating that genetically engineered food is just as safe as conventional options.
As the world faces challenges like climate change and a growing population, genetically engineered crops with climate-friendly features will become increasingly important. Crops that can thrive in harsh conditions, generate their own fertilizer, and optimize land use will likely become more commonplace as we strive to feed a growing global population sustainably.