Corn is one of the three most important grains of the
world. It is produced on more than 80 million hectares in developing countries.
Some 56 million hectares of this area is in the tropics and subtropics
where most of the corn is grown by farmers working on small plots of land.
Most often corn is grown for subsistence, as part of agricultural systems
that feature several crops and sometimes livestock production.
Corn has been modified to contain traits such as Herbicide-tolerance and Insect-resistance.
This modified corn contains a built-in insecticidal protein from a naturally occurring soil microorganism (Bt) that gives corn plants season-long protection from corn borers and root worms. The Bt protein has been used safely as an organic insect control agent for over 40 years. This means most farmers do not have to spray insecticide to protect corn from those insects, which cause significant damage and yield loss in many areas. Bt corn also reduces toxin contamination arising from fungal attack on the damaged grain.
Bt corn was the second most dominant crop to be grown commercially in 2000. It occupied 6.8 million hectares, equivalent to 15% of the global GM area.
Read more on Insect Resistance Technology, see Pocket K no. 6: Bt Insect Resistant Technology (opens in a new window)
These corn varieties work in a similar manner to herbicide-tolerant soybean. They contain a gene that provides resistance to one of two broad spectrum, environmentally benign herbicides.
This modified corn provides better weed control and reduces crop injury. It allows farmers better flexibility in using certain herbicides to control weeds that can damage crops.
Read more on Herbicide Tolerance Technology, see Pocket K No. 10: Herbicide Tolerance Technology: Glyphosate and Glufosinate (opens in a new window)
