The case of the non-browning apple.

I typically reserve my mild-mannered musings about freaky food for other forums (just ask my hubby and my immediate family!), but since coming across this news release a few months ago, I can’t seem to let it go.  I just have to know:  What are your thoughts on the creation of a non-browning apple?

I mean, isn’t this something a little dash of lemon juice can take care of?  Does it matter if cut apples don’t look pristine in salads, etc.?  Will this have a positive or negative effect on apple producers and consumers worldwide?

Do you welcome the innovation of the non-browning ‘Arctic’ apple?  Or will you refuse to buy it if it comes to market? 

14 thoughts on “The case of the non-browning apple.

  1. If it’s genetically modified, no thanks! Will it taste any different?! In the seventies, my uncle -a market gardener -had to start growing tomato sorts that had a longer shelf life… we all refused to eat them cos they didn’t taste of anything compared to the old ones!

    • Yes, it’s definitely “engineered.” I wonder, too, how it will taste.

      That’s very interesting about your uncle – I agree, the tomatoes (and most other produce) that are bred for better transport and storage are definitely lacking in flavour…it’s as if the two traits can’t co-exist. There’s such a huge difference between supermarket tomatoes and the ones you pick off plants you grew yourself!

  2. I would be very skeptical, especially since it could contribute to a reduction in the kinds of apples that would be commercially grown. Don’t know if this GMO stuff can be stopped, though.

    • I agree – it will likely change the face of apple production and perhaps limit consumer choices. I wonder if there will be pressure on breeders and growers to ensure that all commercially-grown apples are non-browning.

  3. I bet the restaurants will eat it up! 😉 But, I won’t – at least not in my home. Or, I should say I’ll try to stay away from it. But how will I know if it’s not labeled as such? (The very reason they don’t want gmo foods labeled here – ignorance is bliss!)

    • Labelling of GMOs is a HUGE issue – you’re right, it’s becoming very difficult to know exactly what we’re putting on our plates. And it doesn’t appear as if positive change will occur any time soon….

  4. Older apple varieties are already under enough pressure from the new varieties that transport better and look perfect on the supermarket shelves (regardless of taste). I didn’t realise that browning in apples was a big enough problem to warrant the kind of investment GM research would entail – but them maybe I just don’t get invited to the right parties!

    • “Manipulation” is definitely the right word here! Hopefully we will still be able to make good food choices as time goes on – it seems that our options are becoming more and more limited.

  5. Now food companies are trying to “process” one of our best fruits. I think apple growers are too smart to make such an patent investment when lemon juice is the competition. I hope and pray, anyway.

    • I couldn’t agree more! 🙂 Thanks so much for stopping by my blog! I had a chance to browse a little on Patrick’s Garden – I will definitely stop by to check out your future posts. Interesting information and lovely photos!

  6. I think it’s a ridiculous and dangerous waste of time and money. Unfortunately much of it has to do with big ag. companies finding ways to get a lock on the farmers dollar by providing ‘must have’ products that can only be purchased from them so that the farmer is then locked into buying from a company that then raises prices / demands that they not save their patented seeds / use their special pesticides if they want to claim the name of the special product, etc.

    • Yes, I agree, that’s definitely a significant aspect of this kind of food “tinkering,” and has huge ramifications across the entire food system, from producer to consumer.

I'm delighted to hear from you - thanks so much for your comments!

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