Would you eat a genetically modified fruit?

(Image source: Thinkstock)

According to The New York Times, Canadian biotech company Okanagan Special Fruits has developed an apple that does not turn brown after being cut or struck. The company has created fruits that have a synthetic gene that reduces the production of the enzyme responsible for making them dark, polyphenol oxidase.

The news, according to Canadians, aims to increase the volume of sales of apples, both retail and end consumer, after all, fruits are able to maintain the tasty look longer, offering more marketing possibilities. Do you think the idea is good? Apparently a lot of people disagree.

Pretty longer and equally healthy

According to the publication, growers do not fear that these apples are bad for their health (they do not), but that the idea that they have been genetically modified misrepresents the image of healthy and natural food that has always been related to these fruits.

(Image source: Thinkstock)

Thus, in fact, the discussion revolves around the fact that genetic engineering was employed, in this case, to transform a fruit into an industrialized product that can be sold in a plastic package, cut and ready for consumption.

Industrialized Apples

It is not today that the processed food industry makes genetic modifications to its products. However, if approved, the apple would become one of the first genetically engineered fruits to reach consumers' desks.

The topic is still under discussion, and no one is sure if the idea will be approved or not. If approval occurs, many other products are likely to follow suit. And you, reader, what do you think about this? Would you bring home a genetically modified fruit?

Sources: The New York Times and Okanagan Special Fruits