In spite of many discussions, genetically modified foods improve on nature by increasing the nutritional value, shelf life, and processing potential of foods. With the help of genetic modification, desired features like improving the nutritional value and increasing shelf life can be incorporated in useful crops. Firstly, nourishing and cheap food, for example, carrots with more antioxidants, is supplied by genetic mutation (“Genetically Modified Foods”, 1999, p. 2). Secondly, it provides a long-lasting shelf life of food. As FAO reports, the first GM food in the fresh food markets to be consumed was the Flavr Savr tomatoes (2001, p. 12), created by the biotechnology company Calgene. According to “Genetically Modified Q&A”, a gene is activated to create a chemical, which makes tomatoes soft and rot, when they mature. Nowadays, this chemical is disabled with the modification in order to slow softening and as a result, increased shelf life diminishes waste (1999, pp. 2-3). Therefore, genetically modified food may be a good way to improve the quality of food.

Genetic modification also provides process in potential of foods. “Genetically Modified Crops” mentions on page 2 that, “Gene modification can boost immunity and develop inbuilt vaccines for livestock and poultry”. Moreover, it also added that lactose-intolerant people can consume dairy products with the aid of gene technology which could take lactose away (n.d.), and so, genetic modification ensures easy digestion of dairy products. With the aid of genetic modification desirable features of dairy products and poultry could be created.