Genetically engineered plants and foods: a scientist's analysis of the issues (part II).

  title={Genetically engineered plants and foods: a scientist's analysis of the issues (part II).},
  author={Peggy G. Lemaux},
  journal={Annual review of plant biology},
  • P. Lemaux
  • Published 29 April 2008
  • Business, Medicine
  • Annual review of plant biology
Genetic engineering provides a means to introduce genes into plants via mechanisms that are different in some respects from classical breeding. A number of commercialized, genetically engineered (GE) varieties, most notably canola, cotton, maize and soybean, were created using this technology, and at present the traits introduced are herbicide and/or pest tolerance. In 2007 these GE crops were planted in developed and developing countries on more than 280 million acres (113 million hectares… 

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