Genetic modification is one of the most important and controversial issues facing the food industry. Drawing on an international team of contributors, this book analyzes the major impact of biotechnology on fruit and vegetable cultivation and processing. It covers the range of traits that have been the subject of modification and provides case studies illustrating how genetic modification can enhance these traits. In addition, the book explores the vital issues of consumer attitudes and risk assessment. It is an important contribution to a key area of debate, and is essential reading for those involved in cultivation and processing of fruit and vegetables.