More such products are in the works, but only with public support and funding will they make their way to people's plates. An international team of researchers has engineered a variety of cassava—a staple food for 600 million people—with 30 times the usual amount of beta-carotene and four times as much iron, as well as higher levels of protein and zinc. Another group of scientists has created corn with 169-fold the typical amount of beta-carotene, six times as much vitamin C and double the folate.
At press time, GMO-label legislation is pending in at least 20 states. Such debates are about so much more than slapping ostensibly simple labels on our food to satisfy a segment of American consumers. Ultimately, we are deciding whether we will continue to develop an immensely beneficial technology or shun it based on unfounded fears.
This article was originally published with the title Fight the GM Food Scare.