The genetic engineering of agricultural crops is seen as both promising and controversial, with potentially significant implications for the United States and other countries’ food security and economic well-being, the environment, and international relations and trade. Proponents cite the potential for enhanced crop yields; more environmentally friendly food production; more nutritious foods; and the increased use of plants to inexpensively produce pharmaceutical compounds, such as human or veterinary drugs, or industrial compounds, such as substances used in paper production or detergent manufacturing. This book examines genetically engineered crops ten years after the first generation of major crops became commercially available and explores issues relating to their economic and environmental impacts as well as consumer acceptance.