Why genetically engineered food is killing farmers

Genetic engineering has a huge role to play in farming, according to a new report by the Food and Agriculture Organization of the United Nations (FAO).

The report is based on research by scientists from a team at the U.N. Food and Agricultural Organization (FAo) in Washington, D.C., and published today in the scientific journal Nature Communications.

The report’s authors say genetic engineering has the potential to improve food production, improve nutrition, reduce environmental impact, and even reduce climate change.

“We need to look at ways to use genetic engineering to improve our food security, to create a more resilient food supply and to make farming a more sustainable enterprise,” said Michael Peltz, the FAO’s assistant director-general for food security.

The study analyzed data from more than 4,000 farmers in 20 countries across six continents and found that genetic engineering can help improve crop yields, reduce pesticide use, and increase nutrition for farmers.

Farmers also found that genetically engineered crops have been shown to increase crop yields by up to 70 percent, as well as help farmers avoid or mitigate climate change impacts.

“In many cases, there are already efforts underway to use genetically engineered technologies for food production and consumption,” Peltwatz said.

“But these efforts are only now starting to pay dividends, and there are significant hurdles to overcome.

Genetic engineering can be a game-changer for food sustainability and food security.”

The report notes that the genetic engineering revolution is already being used in some countries, and that many countries are now exploring genetic engineering as a way to boost agricultural productivity and improve agricultural yields.

“There is a clear need to focus on developing and implementing the right strategies for this transformation,” Pelts said.

In the United States, for example, agricultural production is expected to increase by nearly 30 percent by 2025, according the U,S.

Department of Agriculture.

The report notes genetically engineered seed production in the U and in the European Union has been on a steady decline for the past two decades.

In Canada, the report estimates that by 2030, the country’s genetically engineered seeds could yield an extra 1.5 million hectares of produce, or 6.5 percent of Canada’s annual production.

This would be the equivalent of adding about 1.4 million hectares to the country, according Peltws.