by Jayson Lusk and Henry I. Miller • The New York Times
THREE crops — corn, soybeans and wheat — account for a vast majority of the value of America’s agricultural crop output. But wheat is different in one important respect. While more than 90 percent of the nation’s corn and soybean acres are now planted with seeds genetically engineered to resist insects, herbicides or both, there is not a single acre of genetically engineered wheat being grown commercially in the United States.
Wheat farmers have suffered as a result, as have consumers of bread and pasta, who have been paying higher prices than they might have because fewer and fewer acres are planted in wheat. Continue reading