Do
your
own
homework.
I have my diploma. Go work for yours.
Recommendations are Google Scholar. I’m sure there are some Youtube videos on what boolean phrases are and how to use them.
check out Harvards news letter for stuff as well as universities that are known for agricultural research.
In terms of genetic modification of the vegetables themselves, there isn’t much of a difference. They do so to produce crops which are more resilient and have better yields.
However, the place where GMO becomes relevant is in the case of insecticide usage. The insecticide, Bacillus thuringiensis, is organic but GMO and is reasonably safe based on the current literature. However, non-GMO insecticides as well as non-organic insecticides (like organophosphates) are generally neurotoxic due to disrupting mitochondrial function and are linked to parkinson’s disease as a result. Whether or not there is enough insecticide residue on your food for this to matter completely depends on the food in question and how it is processed. Some vegetables have negligible residue where as others have a significant amount.
Well, we probably can. We’ve selectively bred species in part for taste. Making a transgenic crop bred for taste isn’t out of the question, scientifically. I’d venture to guess, though, that it would be a complicated and difficult problem compared to making the plant grow a bit taller or express a single protein that helps it resist an herbicide. I’m not sure if firms would judge the research as worth the cost, particularly given many consumers’ feelings on transgenic crops.