Biology 11th Edition by Cecie Starr ,Ralph Taggart

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Biotechnologists envision a new Green Revolution. As they see it, designer plants hold down food production costs, reduce dependence on pesticides and herbicides, enhance crop yields, offer improved flavor and nutritional value, and often produce plants with salt tolerance and drought tolerance. Fruits and vegetables can be designed for flavor, nutritional value, and extended shelf life.
Genetically engineered food crops are widespread in the United States. At least 45 percent of cotton crops, 38 percent of soybean crops, and 25 percent of corn crops have been modified to withstand weedkillers or make their own pesticides. For years, modified corn and soybeans have been used in tofu, cereals, soy sauce, vegetable oils, beer, and soft drinks. They are fed to farm animals.
In Europe especially, public resistance to modified food runs high. Besides arguing that modified foods might be toxic and have lower nutritional value, many people worry that designer plants might cross-pollinate wild plants and produce "superweeds." The chorus of critics in Europe has forced American farmers to keep genetically engineered crops separated from traditional crops. Traditional crops only are exported to Europe. Such separation is both costly and difficult.
Read up on scientific research related to this issue and form your own opinions. The alternatives are to be swayed either by media hype (the term Frankenfood, for instance) or by sometimes biased reports from groups (such as chemical manufacturers), which have their own agendas.