Science-based agriculture can preserve critical indigenous foods, such as cowpea, matoke (banana), cassava, and common beans, while reducing the environmental impacts of farming. On average, genetically engineered crops have cut chemical pesticide use by 37%, increased crop yields by 22%, boosted farmer profits by 38%, and reduced greenhouse gas emissions equivalent to taking 12 million cars off the road.
Evidence
Africa’s collaborative biotech research bears fruit
US agency deems Impossible Burger’s key GMO ingredient safe
10 ways CRISPR will revolutionize environmental science
Efforts to share GMO science with Uganda’s President fail
World Food Prize winners helped reduce childhood stunting
Labeling decreases opposition toward GMOs, study finds
GMOs: Moving beyond narrow caricatures
European studies disprove Seralini’s GMO maize tumor claims
CRISPR-edited rice plants produce major boost in grain yield