GM crops may lead to higher food yields and better nutrition.

• A. Lower yields
• B. Higher yields and better nutrition
• C. No nutritional change
• D. Only ornamental uses

Answer: (B)

Genetic modification in crops is about adding or tweaking traits that boost productivity and nutrition. When a crop is engineered for pest or disease resistance, losses due to these threats drop, which can raise overall yields. Traits that improve tolerance to drought, heat, or poor soils help plants produce more reliably, again supporting higher yields. On the nutrition side, biofortification or enhanced nutrient use can raise levels of vitamins and minerals in the edible parts, such as rice enriched with vitamin A precursors or crops with higher iron or zinc. Taken together, these capabilities mean GM crops can indeed lead to higher yields and better nutrition, though the results depend on the specific crop, trait, and growing conditions. The other options don’t fit because they contradict the purpose of many GM traits (lower yields), ignore documented nutritional improvements (no nutritional change), or describe uses outside crop food production (ornamental uses).