It is good to know that if the milk smells bad, it is probably spoiled, right? Or if the loaf of bread is covered in mold, it can be dangerous to eat, especially because some mold is indigestible and poisonous. But what if Big Food Companies found a way to cover up these indicators? What if we weren’t able to see when food products weren’t safe to eat anymore? Well guess what, they have. The company, Okanagan Specialty Fruits, has genetically engineered an apple that does not turn brown when sliced or bruised.
This newly designed Arctic Apple is the first genetically engineered version of a fruit. Although the founders of the company believe that the apple could improve industry sales, it has serious potential to be dangerous.
The “apples” will be available first in Golden Delicious and Granny Smith. Okanagan Specialty Fruits will reduce production of polyphenol oxidase which is the naturally occurring chemical that is responsible for the browning.
Despite the fact that we all know that the longer those apple slices sit on that cheese tray, turning color, no one will actually nibble away at them. But then again, there is a reason why we shouldn’t do just that.
Concealing the browning of an apple could hide bacterial or fungal injection, which is dangerous to any consumer. Natural growers are also concerned that the antibrowning gene will spread to their apples. An apple is meant to represent a healthy and natural food. Processing this fruit will undermine its overall image to America.
The Agriculture Department will review the application for this genetically modified apple and look to make a decision. Next time you grab that fresh looking, crisp apple, you may have to ask yourself just how pure it is. America the beautiful is slowing becoming more and more genetically buffed.
– The Alternative Daily
