IN the past few decades, genetic engineering has been thought of as a means to contribute to agricultural production. In light of the fact that many more countries are now beset with food scarcity (not to mention the food shortages brought about by the war in Ukraine) and to cope with overpopulation alongside poor soil and climatic conditions not conducive for increased yields, genetic engineering of crops and food is once again a topic of debate, especially as it relates to the interconnected UN Sustainable Development Goals (zero hunger, responsible production and consumption, good health and well-being, climate action, etc.).

Genetically modified organisms (GMOs), referring for the purpose of this narrative only to crops and food, were developed in a laboratory process called genetic engineering that results in a new plant organism which would possess better genes than all others in its species. GMOs are usually developed to gain better resistance against pests or other perils to the organism, and even yield more produce. Examples are: Bt maize (corn), Bt eggplant (talong), Bt soybeans, Bt canola, Bt rice, Bt tomatoes, Bt sugarcane, Bt papaya, Bt squash, Bt cotton, Bt apple and many others.

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