> selective breeding and (now) gene-splicing, which makes the food more resistant to damage, larger, sweeter, etc. at the cost of quality What exactly do you m

> selective breeding and (now) gene-splicing, which makes the food more resistant to damage, larger, sweeter, etc. at the cost of quality What exactly do you mean by 'at the cost of quality'? Does it necessarily have to be at quality's expense? Why?