Don Lee, genetics professor at University of Nebraska, spoke to Susan Winsor, the managing editor of Corn and Soybean Digest, about the benefit of genetic engineering because it’s made food production safer for farmers as well as making food safer for consumers since less chemicals are used.
Additionally, “(it) has helped farmer employ no-till farming practices, which save water and soil,” he said.
Lee also talked about the benefits of golden rice, as well as the naturally occurring process and the safety of the foods.
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