General Certificate of Secondary Education (GCSE) Geography Paper 2 Practice Exam

Biotechnology in food production is primarily defined as the development of pest-resistant crops through genetic engineering. This involves manipulating the genetic material of plants to produce desired traits, such as resistance to pests, diseases, or environmental conditions. This modern approach allows for increased agricultural productivity and sustainability, reducing the reliance on chemical pesticides and fertilizers.

Traditional farming techniques rely on age-old practices without genetic manipulation, while organic farming focuses on natural processes without synthetic inputs, which do not align with the definition of biotechnology. Finally, creating entirely synthetic food products does not fall under the category of biotechnology in the agricultural context, as it does not involve the modification of living organisms or their genes. Thus, the emphasis on genetic engineering and its applications in crop production establishes option B as the correct definition of biotechnology in food production.