FAO/WHO (Food and Agriculture Organization (FAO), World Health Organization (WHO)) There are Codex guidelines for risk analysis of foods genetically modified. There are benefits to GMO products such as, but not limited to, more nutritious food, tastier food, disease and drought resistant plants that require fewer environmental resources (such as water and fertilizers), less use of pesticides, increased food supply with a reduction in cost and longer shelf life, faster growing plants and animals, foods with more desirable characteristics, such as potatoes that absorb less fat when fried, and medicinal foods that could be used as vaccines or other