In a recent column, the New York Times’ Mark Bittman makes an important point about the controversy around genetically modified foods. “[T]o date there’s little credible evidence that any food grown with genetic engineering techniques is dangerous to human health,” he writes. Yet the way the technology has been used—mainly, to engineer crops that can withstand herbicides—is deeply problematic, he argues.
Here’s why I think Bittman’s point is crucial. The below chart, from the pro-biotech International Service for the Acquisition of Agri-biotech Applications, gives a snapshot of what types of GMO crops farmers were planting as of 2012. In more recent reports, the ISAAA doesn’t break out its data in the same way, but it’s a fair assumption that things are roughly similar three years later, given that no GMO blockbusters have entered the market since.