The topic of genetic alteration of foodstuffs is one that is currently a hot potato on the international scene. In the United States, many large-scale research and distribution centers are developing, enhancing, and spearheading the entire field of genetic engineering. As a result, an increasing percentage of American agricultural products are already genetically altered. Whether it is cold resistant strains of seed or cattle fed on genetically altered feed, genetic engineering and the marketplace are intertwined. However, critics of genetic engineering point toward a scientific and projective stances that question the wisdom of tampering with the DNA of crops and livestock. Here in Genetically Engineered Foods readers have an opportunity to review primary and secondary sources the pros and cons of this vital subject. As part of the broader "At Issue" series, this book is designed to allow readers to see both the depth and breadth of a controversial subject. Through the careful selection of materials this valuable resource book has accomplished that solid goal. 2004, Greenhaven Press, Ages 14 up.