Vegetables receive some of the highest amounts of traditional insecticides per unit of product because of their pest complexes and high cosmetic standards. Biotechnology offers the potential to reduce the amount of pesticides applied to vegetables and one of the greatest reductions could be in the use of insecticides. Currently the only vegetables produced through biotechnology that are available in the US are Bt sweet corn for insect control and squash for control of insect-transmitted viruses. Other insect resistant vegetables developed through biotechnology are in the development stage for the US, Indian and Asian markets. Cultural and regulatory issues may delay the use of these products but are unlikely to derail them in the long term because of their benefits to society.