Answer:
Modification to produce desired traits in plants, animals, and microbes used for food began about 10,000 years ago. These changes, along with natural evolutionary changes, have resulted in common food species that are now genetically different from their ancestors.
Advantageous outcomes of these genetic modifications include increased food production, reliability, and yields; enhanced taste and nutritional value; and decreased losses due to various biotic and abiotic stresses, such as fungal and bacterial pathogens. These objectives continue to motivate modern breeders and food scientists, who have designed newer genetic modification methods for identifying, selecting, and analyzing individual organisms that possess genetically enhanced features
