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Modifying food crops through genetic methods results in products with remarkable advantages like longer shelf life and resistance to pests when they are grown in the field. The primary motive for genetically engineering food crops is to increase yield. Since this process involves the insertion of foreign genes into wild type crop genomes, the uninformed people in the press have coined the term 'frankenfoods' to describe genetically modified crops. Here are some of the advantages of genetically modified foods: * Greater yield (wheat, rice, tobacco) * Pest resistance (corn) * Longer shelf life (vegetables) * slow ripening of fruits (apples, Oranges) * Foods supplemented with essential dietary components - beta carotene rice (golden rice) * Better taste retention (flavr-saver tomatos) and some of the disadvantages: * public acceptance - people approach these genetically engineered foods with a lot of scepticism. Although the scientists who created them are confident about their safety.

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