Genetically Modified crops, revolutionizing agriculture, are cultivated from seeds with altered DNA using genetic engineering techniques. Engineered for enhanced traits like resistance to pests, diseases, and environmental stresses, GM crops often demonstrate increased yield potential. This technology aims to address global food security challenges, offering crops with improved nutritional content and extended shelf life. While proponents praise the potential benefits, including reduced pesticide use and enhanced crop resilience, concerns linger regarding environmental impact, biodiversity, and long-term health effects. The debate over the adoption and regulation of GM crops continues, reflecting the complex balance between innovation in agriculture and the need for sustainable, safe, and ethical practices in food production.
Title : Development of Virginia mountain mint as a potential commercial crop in the southern USA
Srinivasa Rao Mentreddy, Alabama A&M University, United States
Title : Suitaiology: A strategic science for reframing agricultural risks under climate extremes — from water-use efficiency to water-situation wisdom
Dachang Zhang, Water & Eco Crisis Foundation, United States
Title : Agroecological practices and their effects on ecosystem services in sustainable mediterranean cropping systems
Fabio Gresta, University of Messina, Italy
Title : Cultivating green wisdom: Urban horticulture techniques for home vegetable cultivation in small spaces for older adults
Consuelo Lima Navarro de Andrade, State University of Feira de Santana (UEFS), Brazil
Title : Teaching food and nutrition security as a critical concern in higher education capstone
Usha R Palaniswamy, Maria College, United States
Title : Assessment of spraying effectiveness using heavy-duty agricultural UAVs in high-growing crops: Spray deposition and canopy coverage efficiency
Tytus Berbec, Institute of Soil Science and Plant Cultivation - State Research Institute, Poland