Researchers envisage the development of GM foods will help -

• Increase crop yields
• Increase the tolerance of crops to adverse growing conditions, e.g. drought
• Improve the nutrient composition of crops, e.g. increase the protein content of rice
• Provide resistance to crop pests and reduce the use of pesticides
• Improve sensory attributes of food, e.g. flavour, texture
• Improve processing characteristics so as to reduce wastage and costs
• Eliminate allergy-causing properties in some foods