We live in a world inundated with transformative technologies. One of those is the genetic modification of living organisms for food purposes. Huge increases in the acreage of genetically modified (GM) crops have occurred since the mid-1990s.1 More than 175 million hectares worldwide have now had GM crops grown on them at one time or another.2 This “first generation” of GM food crops has consisted of plants with few and relatively straightforward trait changes. But this is likely to change soon.3 It has been estimated that “the global market for biotechnology applications will reach [CDN]$50 billion annually by 2005 . . . and the strongest growth is projected for the agri-food sector.”4