Scientists have been talking about producing better foods through genetic engineering ever since the technology first became available, more than 20 years ago. By mixing and matching bits of DNA -- cutting a gene from one kind of organism and pasting it into another -- they hoped to make new, improved plants and animals. Over the years they've put corn genes in rice, trout genes in catfish, chicken genes in potatoes, even firefly genes in tobacco (yielding a plant that actually glowed in the dark). A few years ago, Department of Agriculture researchers tried to produce leaner pork by splicing a...
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