One such technology that has been used to improve food production is referred to as genetic modification. As defined by Freedman, genetic modification involves the scientific alteration of characteristics of organisms, encompassing both animals and plants, through removal or addition of genes (85). In crops, Shaw observes that biochemical changes would be induced through inserting or expressing alien cells leading to the difference in metabolites observed in genetically modified, GM foods and their non-GM counterparts (278). This usually aims at developing new traits considered as desirable in these organisms, including higher yield, herbicide resistance, improved nutritional qualities and pest protection among others. With the criticisms against GM foods proven to be mere fears, GM foods should be adopted globally as an effective strategy to enhance food security.