The green revolution helped feed the world with new varieties of food crops and fertilizers. Now, genetic engineering is extending that progress. In a recent "proof of concept" study, researchers improved the efficiency of carbon dioxide utilization by plants — which could well result in marked increases in food production without additional land going under the plow.
Considering the sound and fury surrounding anti-GMO activists pronouncements on genetically engineered crops, one might think these improved varieties are on the way out that farmers would be shunning them. But recent research from the USDA s Economic Research Service (ERS) demonstrates that nothing could be further from the truth.