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- W4297370418 abstract "Genetic modifications enrich certain nutrients with high therapeutic properties such as probiotics, vitamins, and unsaturated fatty acids, thus enhancing the nutritional value of genetically modified crops. In developed countries such as the United States, the increase in the yield is significantly attributable to genetically engineered crops. It was during 1996–2013 that an increase in the production of pivotal crops like corn, cotton, soybean, and canola was achieved, thanks to the induction of new genes into these crops. This technique has successfully enabled the expression of virus or bacteria-derived antigens in plant cells of crops meant for consumption. A noticeable spike in the global economy has been credited to genetic advancement and pest resistance which has ultimately led to an increase in overall yield. It is not only plants, however; genetic modifications are also applied to animals, with research underway to explore transgenic fish with accelerated growth and body mass. In fact, the first and foremost genetically modified animal, “AquAdvantagea” salmon – a rapidly growing version – was approved by the US Food and Drug Administration in April 2018. Fundamentally, genetic modification has unleashed crops imbibed with traits such as delayed ripening, insect resistance, herbicide resistance, virus resistance, and drought0020resistance. Yet, this technique has mitigated various agriculture challenges as well as providing numerous benefits." @default.
- W4297370418 created "2022-09-28" @default.
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- W4297370418 date "2022-09-27" @default.
- W4297370418 modified "2023-09-27" @default.
- W4297370418 title "Genetically modified plant and animal foods" @default.
- W4297370418 doi "https://doi.org/10.4324/9781003278566-1" @default.
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