By whatever name, it is the topic for the new millennium. Genetic engineering is simply altering the genetic material of an organism. The debate on the topic is anything but simple. It generates emotional and far-reaching opinions among consumers, researchers, and governments around the world. A simplistic view would be that grassroots consumer groups, organic farmers, religious groups, and Europeans oppose genetic engineering; while industry, academic groups allied and funded by industry, and the U.S. government support it.

Caught in the middle is the U.S. consumer-lulled by the promise of low food prices and improved foods, frightened by new technology, consumed by the media, and confused by conflicting reports from scientists. Groups on either side of the issue can produce many well-known experts who cite studies supporting their view. The controversial methods of modern food biotechnology center around taking genes from one species and inserting them into another in an attempt to transfer a desired characteristic. Genetic engineering involves using a technology referred to as recombinant DNA (rDNA) to transfer deoxyribonucleic acid (DNA), the molecule that carries a cell’s genetic information, from one microorganism, plant or animal, to another. This allows for the creation of plants with characteristics from other plants, or even animals, which would not be possible through traditional plant breeding methods. In 1998, 25 percent of corn, 38 percent of soybeans, 45 percent of cotton, and 42 percent of canola were genetically modified in the United States.