| http://www.w3.org/ns/prov#value | - Thus, new varieties of corn, soya, potatoes and other common food plants are evaluated by breeders for agronomic and phenotypic characteristics, but generally, foods derived from such new plant varieties are not subjected to the rigorous and extensive food safety testing procedures, including studies in animals, that are typical of chemicals such as food additives or pesticide residues that may be
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