Genetically modified crops have the potential to be a game changer in terms of meeting rising food demand and improving agricultural methods.

Genetically modified plants are agriculturally grown plants that have had their genetic material altered using genetic engineering procedures. These plants may have different promoters, enhancers, or sequences that host in Agrobacterium or other techniques. The modified plants have more trait sets than traditional crops. These genetically engineered crops have a number of advantages. Insecticides with insect growth regulator (IGR) systems are one of the most common and commonly used types of genetic alterations.

This sort of modification entails the release of certain proteins that act as warning systems to limit the reproduction of certain insect species, particularly when that species is known to be harmful to the crop's intended goal. The pesticide resistance system minimises the frequency and intensity of insecticide application. This approach is suitable for both organic and conventional crops. In addition, there are insecticides that are specifically intended for use with genetically modified crops. The use of genetically modified crops in human health is still a mystery. On either side of the debate, no substantial data has been gathered.

There has been some limited research on the use of insecticides with IGR systems in agriculture. The concern is mostly on the risk to bees and other insects. The concern for human health is largely due to risks from exposure to genetically modified food, with an emphasis on an increased risk of serious consequences on consumers. There has been much debate in recent years about whether genetically modified (GM) crops are safe for human consumption. Recent studies have indicated that there are no major health concerns with consuming GM foods. However, some scientists remain concerned about the potential effects of DNA alteration in organisms, especially when these alterations can occur accidentally during processing or production. Recently, in November 2019, researchers from Iowa State University developed a new genetically modified corn that increases yield up to 10%.