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.
All our food is ‘genetically modified’ in some way – where do you draw the line? Ugandan media, scientists discuss opportunities and challenges for public awareness on GMOs Americans are confused about food and unsure where to turn for answers, study shows CRISPR poised to transform livestock breeding in Africa Ugandan scientist dismisses anti-GMO activism as bio-hegemony cult Can the solution to our food waste problem be found in Denmark? Advocating for ag on the farm and in parliament Argentina and Brazil merge law and science to regulate new breeding techniques European Union opinion on gene editing: Insightful or missed opportunity?