Genetically modified (GM) describes a plant, animal, or microorganism whose genetic material has been deliberately altered in the laboratory by moving genes across species barriers — or the foods and products made from such organisms. Classic examples include maize engineered to resist insect pests with a bacterial gene, soybeans tolerant to herbicides, and cotton with built-in pest resistance. The technique differs from conventional breeding, which shuffles genes only within sexually compatible species. GM crops are among the most safety-tested foods in history, assessed for toxicity, allergenicity, and environmental impact before approval, yet they remain fiercely controversial — embraced for yield and pesticide benefits, opposed over corporate control, labelling, and ecological concerns.