As an addition to the previous post, much of the food on our dinner tables is not “natural.” We have been modifying plants for centuries.
Traditional crossbreeding developed in the 1700s involved crossing closely related plants and select offspring with desirable traits to create sugar beets, corn, strawberries, peas, tobacco and peaches.
Mutation breeding developed in the 1930s involved exposing seeds or young plants to radiation or chemicals and then selecting desirable mutant offspring. This method of plant modification created foods such as varieties of cocoa, cotton, green pepper, sunflower, tomato, plum, peppermint, sugarcane and kale.
images: National Geographic