Who benefits from the patenting of foodstuffs?

The patenting of foodstuffs primarily benefits large agribusiness corporations and biotechnology firms that can invest in research and development, allowing them to secure exclusive rights to genetically modified organisms or specific food products. This can lead to increased profits through market control and the ability to charge higher prices. Additionally, universities and research institutions may benefit from patents through licensing agreements and funding for further research. However, the practice can also limit access for small farmers and can raise concerns about biodiversity and food sovereignty.