Source: GENETIC LITERACY PROJECT, 5/2/18

A mushroom that doesn't brown. White flour with as much fiber as whole-wheat flour. Corn that can fend off northern corn leaf blight. Soybeans that can tolerate salty soils and drought. These products and dozens more are quietly making their way from laboratories to fields, bypassing the regulatory hurdles that genetically modified (GM) plants must clear. They were produced with gene-editing techniques that allow scientists to snip genes out of a plant genome with speed and precision.

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