The use of genetic engineering in agriculture has transformed food production through the development of genetically modified organisms (GMOs) that are more resilient to pests, diseases, and environmental stresses. While these advancements can lead to increased crop yields and reduced reliance on chemical pesticides, they raise ethical concerns regarding biodiversity, food safety, and corporate control over food supplies. Critics argue that GMOs can disrupt local ecosystems, contributing to the extinction of traditional crops and loss of agricultural biodiversity. For instance, the introduction of herbicide-resistant crops can lead to increased herbicide use, resulting in the development of herbicide-resistant weeds and a cycle of chemical dependency. 

Additionally, the potential for gene transfer between genetically modified crops and wild relatives poses risks to native species. The responsibility of scientists and policymakers to safeguard ecosystems and prevent unintended consequences from genetic manipulation is crucial, especially given the concentration of power in a few large biotechnology companies, which raises questions about food sovereignty and the rights of farmers