Throughout the 20th century, farmers have used techniques to strengthen plants to ensure greater food productivity. One of the earliest forms of genetically modified foods are hybrid plants. By breeding two of the strongest plants together, scientists are able to obtain stronger offspring. As science progressed with Watson's discovery of DNA, biologists were able to identify some desired genes. Today, foods are genetically modified through gene insertion experiments administered via a needle or breeding. Genetically modified foods should be produced as they allow the fruit or vegetable to resist certain diseases leading to increased production, benefit the consumer through increased nutritional value, and provide scientists with new blends of nutrients to contribute to medicine. Genetically modified foods can lead to more production for consumers (Siedler 48). Productivity can be increased by improving seed quality (Siedler 47). This can be achieved by modifying the genetic composition of the mother plant that produces the seeds. Since the amount of land devoted to food decreases with population growth, the quality and success of growing crops must be achieved without defects (Siedler 48). “Many of the techniques used in biotechnology today are not new but are more precise and faster versions of traditional methods used throughout history” (Siedler 48). This means that genetic modification is just a more advanced version of the plant breeding used in the past. By insuring genetically modified foods it is possible to reduce the risk of widespread famines (“genetic engineering”). Genetically modified foods can vaccinate crops against harmful insects (Siedler 49). Application... halfway through the document... included almost everywhere in the world (“Possible benefits of GM crops in developing countries”). For example, soy is tested and analyzed in thirteen different countries before being given to consumers (Siedler 57). As food regulators, they ensure that food contains enough nutrients and is safe for shoppers to consume. (Siedler 57). Genetically modified foods should be produced in the United States because they allow for increased crop production due to their disease resistance and decreased vulnerability to insects. They also prevent malnutrition among consumers due to their altered nutritional value and offer alternative ways to administer medicines. Genetically modified foods have been proven to be safe for the environment and the human body. Finally, scientists should be encouraged to produce more GMOs as they are more beneficial than harmful.