Which of the following was the first genetically-modified food approved for sale in the U.S.?

For centuries, people have used selective breeding and cross-pollination to “create” plants and animals with more desirable traits. The process took time and results could vary. Also, it was difficult to make specific changes. However, once scientists developed genetic engineering in the 1970s, they discovered that they were able to make specific changes in a shorter amount of time.

The first genetically-modified food approved for sale was the tomato. In 1994, California manufacturer Calgene forever changed the produce aisle with its introduction the “Flavr Savr” tomato, the first genetically-engineered crop approved for commercialization. Through genetic modification, Calgene had managed to “inhibit” the gene that makes tomatoes get squishy. The modified tomatoes had a longer shelf life, both in-store and at home.

Eventually, for various reasons, Flavr Savr tomatoes were withdrawn from the market, but a trend had been set; other genetically-modified organisms (GMOs) in the produce aisle became the norm. GMO squash, soybeans, corn, potatoes, and more, soon filled shoppers’ carts.

Today, modified crops are a produce-aisle mainstay. Nearly 92 percent of U.S. corn is genetically engineered. Experts believe up to 75 percent of processed groceries contain at least some genetically engineered ingredients.

Scientists are now able to make crops more nutritious, drought tolerant, and resistant to insect pests and diseases.