Edible vaccines are produced by genetically engineering plants and animals to contain antigens that trigger an immune response. When ingested, the antigens are delivered through the digestive system and taken up by immune cells to produce antibodies and memory cells, protecting against disease. Different plants have been studied for their ability to serve as edible vaccines, including potato, banana, rice and tomato. Each has advantages like ease of growth or administration, but also challenges like stability of antigens or variable dosing. Edible vaccines could provide a low-cost, easy to distribute method for vaccination programs in developing areas.