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Scientists use laboratory techniques to incorporate gene sequences from other species (that might be other plants, bacteria, fungi...) into the genome of the tomato plant. These new genes are permanently part of the genome and will be passed on to all future generations. The genes code for advantageous traits that are not found naturally in tomatoes and include pest resistance, drought resistance, larger fruit, higher yields, and longer shelf life. Other traits that are normally found in tomatoes such as deep red coloration, sweet taste, and high concentration of nutrients are sacrificed.

There is little evidence that supports claims that GM tomatoes are less nutritious or harmful to human health, but there is no evidence that disproves these claims. There are also many environmental, economic, and social implications involved with GM agriculture which make this a controversial topic.

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Q: How does the genetical modified tomato work?
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