Just south of Hermann, Mo., Swiss Meat and Sausage Co. processes 2 million pounds of meat a year -- everything from cattle to hogs to buffalo to elk.
And everything gets a label.
“No antibiotics added, raised without added hormones, all natural, minimally processed," Glenn Brandt, the production manager for Swiss Meat, reads from a hefty roll of hickory smoked beef sausage stickers.
What this label does not indicate, however, is whether or not the sausage contains genetically modified organisms, or GMOs.
At an open house at DuPont Pioneer’s Dallas Center Corn Research Center near Des Moines, Iowa, retired corn breeder Bill Ambrose marveled at the tools available today to do the job he did for nearly 40 years.