Biotechnology Helps Produce Food & Fiber

biotechnology_250x251Biotechnology is a collection of technologies applied to medicine, agriculture and environmental management that solve problems or enhance products through cellular and molecular processes.


Agricultural biotechnology increases crop yields, preserves and improves soils, and enhances the control of pests weeds and harmful diseases, in addition to producing healthier foods.  In countries where biotech crops have been planted, pesticide use on four biotech crops – soybeans, corn, cotton and canola – has fallen by 8.8 percent.


Oils from some biotech crops contain fewer saturated fats and trans fats after processing; others are higher in Omega-3 fatty acids, which are associated with improved heart health.  Lower fat beef and pigs with a higher meat-to-fat ratio also are possible thanks to biotechnology.  And biotech research may someday expand food choices for people with common food-related allergies.


Did you know?

The dwarf wheat variety developed by agronomist Norman Borlaug, Ph.D., in the 1960’s yielded 70 percent more grain than older varieties.  Borlaug received the Congressional Gold Medal, our country’s highest civilian honor, in 2007 for his leadership in implementing new agricultural practices, including plant  biotechnology, which saved billions of people in developing countries from starvation.


We at MidAtlantic Farm Credit believe that biotechnology is important for the future of agriculture and food production in our counties, states, country and the entire world.  Comment below and let us know what you think about biotechnology and/or Norman Borlaugh’s success.


Source: American Farm Bureau‘s “Food and Farm Facts”

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