During 2003, countries that cultivated 99% of the global Genetic Modified crops were the United States (63%), Argentina (21%), Canada (6%), Brazil (4%), China (4%), and South Africa (1%). While development is predictable to be raised in industrialized countries, it is growing in emergent countries. The subsequent decade will see exponential development in Genetic Modified product expansion as researchers expand increasing and unparalleled right to use the genomic assets that are valid to organisms further than the extent of individual developments. According to Cummins, Ronnie, and Lilliston (2000) technologies intended for genetically modifying (GM) foods present spectacular assurance for meeting some regions of maximum confronts for the 21st century. Similar to all novel technologies, they also pretense a number of dangers, both identified and unidentified. Disagreements adjoining Genetic Modified foods and crops usually spotlight on human and ecological safety, labeling and consumer selection, intellectual possessions rights, ethics, food safety, poverty lessening, and environmental protection. . According to Ruse and Castle (2002, Pg 32-33) increasingly, genetically modified foods are making their way to the marketplace. Since they are not labeled, consumers generally do not know that they are eating such products. Not everyone is comfortable with the present system. . According to the U.S. Department of Agriculture, in 1996, about 8 million U.S. acres were devoted to crops that had been genetically engineered. By 1998, that figure was up to 67 million acres. A March 2000 article in Frozen Food Age noted that in 1996 only 2% of all soybeans were genetically modified. By 2000, that figure was up to more than half. "About a third of corn (maize, or hard corn used for corn meal-not sweet cob corn) has also been genetically modified" (Ando, Amy, and Madhu, 2000). The U.S. Food and Drug Administration (FDA) say that GMO’s are satisfying the layers of shelves in stores. "Tomatoes, potatoes, squash, corn, and soybeans have been genetically distorted throughout the budding science of biotechnology. So have ingredients in the whole lot from ketchup and cola to hamburger buns and cake mixes". A 2000 article in Better Homes and Gardens said, "By one estimation, 70 percent of the developed foods sold in the United States surround some GM [Genetically Modified] elements" (Pollack, 2004). In the meantime, a 2000 article in Current Health distinguished, "If you’ve gobbled up down a crunchy taco, a bowl of cornflakes, a baked potato, or cheese pizza recently, the probability is that you’ve consumed genetically engineered foods".The controversy shows no sign of diminishing.