When these genetically modified organisms (GMOs) first hit shelves in the 1990s, they were dubbed Frankenstein foods. Resistance to GMO crops was based on a continuing public fear that they're harmful to human health, even if long-term studies said eating them was as safe as conventional varieties.
The new 'gene revolution' showcases bioengineering technology improving plants and soils to capture and store carbon. Research projects aim to optimize photosynthesis in crops like maize and rice to enhance yields and reduce atmospheric carbon, leading to the potential for increased food production.
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