A Genetically-Engineered, Non-Browning Apple? No Thanks!

When did the powers that be determine that we are so desperate for perfection and convenience that a genetically-engineered, non-browning apple is up for discussion? Are we going to hell in a hand basket?

From today's New York Times:

"A small company is trying to bring to market a genetically engineered apple that does not turn brown when sliced or bruised. But it has much of the rest of the apple industry seeing red.

"The company, Okanagan Specialty Fruits, says the nonbrowning apple will prove popular with consumers and food service companies and help increase sales of apples, in part by making sliced apples more attractive to serve or sell.

"While Americans have been eating genetically engineered foods since the 1990s, those have been mainly processed foods. The Arctic Apple, as it is being called, could become one of the first genetically engineered versions of a fruit that people directly bite into.

"But the U.S. Apple Association, which represents the American apple industry, opposes introduction of the product, as do some other industry organizations. They say that, while they do not believe that the genetic engineering is dangerous, it could undermine the fruit’s image as a healthy and natural food, the one that keeps the doctor away and is as American as, well, apple pie."

Click here to read the rest of "That Fresh Look, Genetically Buffed."