Tradisionele resepte

Nie-bruin appels gaan voor USDA

Nie-bruin appels gaan voor USDA

Geneties gemodifiseerde appels word nooit bruin nie

Daar is net iets inherent agterdogtig aan kos wat nooit sleg gaan nie. Ons kyk skeef na die 50-jarige Twinkie en wonder: "Watter towery is dit?" Dinge moet muf word en sleg word as hulle te lank uit is, want as die bakterieë dit nie wil eet nie, moet ons miskien twee keer dink.

Maar Okanagan Specialty Fruits stem nie saam nie. Volgens The Huffington Post dink hulle dat appels vars en skerp moet bly en nooit bruin of pap moet word nie, daarom het hulle 'n helderrooi appel geneties ontwerp wat elke keer perfekte snye gee.

Die "Arctic Apple", soos dit genoem word, gebruik gene-stilte tegnologie van aartappels om 'n appel te maak wat nie bruin word nie. Die maatskappy het aansoek gedoen om goedkeuring van die geneties gemodifiseerde bome wat dit verbou.

Die maatskappy sê dat enige appel in 'n nie -bruin Arktiese appel verander kan word. Die eerste twee is die Golden Delicious en die Granny Smith, met Fuji en Gala in die vooruitsig.

Die webwerf van die onderneming beweer dat die gewysigde appel die 'werklike ekonomiese koste vir elke skakel van die voorsieningsketting van boom tot tafel' aanspreek, maar appelkwekers is nie noodwendig bly daaroor nie. Volgens The New York Times is die Amerikaanse appelvereniging daarteen gekant op grond daarvan dat dit die appel se beeld as 'n gesonde en natuurlike voedsel kan ondermyn.

Die departement van landbou sal na verwagting Vrydag 'n opmerkingstydperk van twee maande oor die aansoek van die onderneming open. Maar die kommentaar loop reeds op die internet in. Onder hulle wys Alexander Abad-Santos van The Atlantic daarop dat die geenmodifikasie wat tamaties eenvormig mooi gemaak het, hulle ook waterig en smaakloos gemaak het, en erken: "Daar is net iets grieps aan 'n appel wat nie bruin word nie."


Hoe hou jy daarvan dat hulle geneties gemanipuleerde, nie-bruin appels is?

Ongeveer vyf jaar gelede was daar minder tuisgemaakte appels te koop op die rakke van die kruidenierswinkels as spanspekke. Hulle het sedertdien teruggekeer voor spanspekke, maar met die eksotiese verskeidenheid vrugte wat in die kruideniersgang beskikbaar is, bly Malus domestica die tweede piesang van, wel, piesangs. Die verkope van Apple het gestagneer.

Elke Kanadese het in 2013 gemiddeld byna 12 kg appels geëet, en dit beloop ongeveer $ 200 miljoen vir appelplase, volgens Agriculture Canada. Maar die binnelandse appelmark is dood, en die uitvoer het die afgelope dekade met meer as 50 persent gedaal, lui 'n verslag van die Canadian Horticultural Council van 2013.

Sommige meen dat die probleem moontlik 'n probleem is met estetika. Okanagan Specialty Fruits Inc., 'n landbou-biotegnologiemaatskappy, meen dat appels wat nie bruin is nie, 'n hele nuwe mark vir verpakte en vooraf voorbereide voedsel sal oopmaak. Sy Arktiese appels is geneties gemanipuleer om nie bruin te word as dit in skywe gesny of gebyt word nie. Die onderneming, gevestig in Summerland, B.C., het 'n manier gepatenteer om die gene wat verantwoordelik is vir die ensiematiese proses wat bruin veroorsaak, te "stil". Dit word gedoen deur 'n geenvolgorde in die kultivar se DNA te voeg wat die funksie van die gene wat verantwoordelik is vir die proses, versteur.

"Die geskiedenis van appels en ander vrugte is 'n geskiedenis van innovasie en verbetering," sê Neal Carter, stigter en uitvoerende hoof. Appels word al duisende jare selektief geteel, van smaak tot tekstuur, sê hy.

Die maatskappy wag al vyf jaar op 'n besluit van die Amerikaanse departement van landbou oor die Arktiese appels. Goedkeuring vir die firma se Arctic Golden en Arctic Granny het uiteindelik verlede week gekom. "Aangesien dit 'n aantal jare appelbome neem om aansienlike hoeveelhede vrugte te produseer, sal dit waarskynlik 2016 wees voordat enige Arctic Granny of Arctic Golden appels beskikbaar is vir klein toetsmarkte," het Okanagan Specialty Fruits in 'n verklaring gesê. 'N Hersiening is ook aan die gang deur die Kanadese Voedselinspeksie -agentskap en Health Canada, en Carter sê dat die proses sy einde nader.

Die B.C. Fruit Growers 'Association en die Fédération des producteurs de pommes du Québec is gekant teen die aangepaste Malus domestica. Tog is dit nie die wetenskap wat hierdie groepe vrees nie.

Etikettering van geneties gemodifiseerde produkte is vrywillig in Kanada, en hulle is bekommerd oor verwarring in die produksiegang. "Ons is die meeste bekommerd oor 'n terugslag," het Fred Steele, president van die B.C. vereniging, in 'n onderhoud voor die USDA -goedkeuring. In 1989 het die Amerikaanse nuusprogram 60 Minutes 'n verhaal uitgesaai oor die omstrede rypwordingsmiddel wat Alar op appels gebruik het, waarin dit 'die sterkste kankerverwekkende middel in ons voedselvoorraad' genoem word.

Die reaksie was vinnig en onvergewensgesind. Die appelmark het neergestort, en terwyl die vervaardiger die wetenskap agter die bewering gedebatteer het, het dit vrywillig die verkoop vir voedselgebruik gestaak. "Dit het ons pryse beïnvloed en ons vermoë om markaandeel vir vier of vyf jaar te hou," sê Steele. "Ek is nie uit my buiging oor wat mense op die GMO -mark wil doen nie," sê Steele. 'Ek wil dit net nie op ons mark hê nie.'

Carter sê die vergelyking met Alar is onregverdig en hou nie verband nie. 'Eerstens is ek en my gesin appelkwekers,' sê hy. 'Die Arktiese appels is deur 'n streng ondersoek en is veilig gevind. Ons was baie oop en deursigtig oor die produk. ”

Jim Brandle, uitvoerende hoof van die Vineland Research and Innovation Center in Ontario, sê persepsie is 'n werklikheid in die produksiegang. Die Vineland-sentrum sonder winsbejag werk self daaraan om die molekulêre merkers in appels te identifiseer wat verband hou met eienskappe soos soet, vatbaarheid vir siektes en tekstuur. Een navorser by Vineland is onlangs deur Genome Canada toegeken vir 'n projek wat 'n stuk DNA gevind het wat verband hou met die soet "rooi-appel" smaak wat deur verbruikers bevoordeel word, wat eintlik nie verband hou met die kleur van die vrugte nie. Hoewel Vineland nie aan genetiese ingenieurswese werk nie, is gene volgordebepaling nou roetine, sê Brandle.

Die appel het ongeveer 57 000 gene — meer as die 21 000 plus in die menslike genoom. Die komplekse genetika beteken dat appelbome van sade onvoorspelbaar is, sodat kommersiële boorde deur kloning voortplant, gewoonlik deur 'n nuwe stam van 'n bestaande boom op onderstam te ent. "Sonder menslike ingryping sou daar in Noord -Amerika in wese geen eetbare appels groei nie," sê Carter. Die krapappel is inderdaad die enigste appel wat van hierdie kontinent afkomstig is.

Daar is nou meer as 7 500 appelsoorte, en die een dag se pomme du jour is die volgende dag se boerenkoolskyfies. Die McIntosh van weleer het plek gemaak vir die Gala, en nou is die Honeycrisp warm. "Gala is 'n appel wat ongeveer 20 jaar gelede nie was nie, en ook Honeycrisp," sê Brandle. 'Maar hulle sal uitry. Mense sal daaraan gewoond raak en iets nuuts sal op die mark kom. ” Nuwe appelsoorte is 'n groot onderneming. Gepatenteer en handelsmerk deur telers, hulle kan slegs deur gelisensieerde boorde verbou word. 'Dit is 'n nuwe wêreld,' sê Brandle.

Geneties vervaardigde produkte is nie skaars op die kruidenierswinkels in Kanada nie. Die Kanadese Voedselinspeksie -agentskap het aangepaste papaja's, tamaties, mielies, aartappels, sojabone en muurbal goedgekeur. Okanagan Specialty Fruits werk aan nie-bruin Fuji- en Gala-appels, en navorsing word gedoen by OSF oor pere, perskes wat bestand is teen die pokkelvirus en appels wat immuun is vir vuurroes, 'n bakteriese siekte wat bome aanval.

Brandle sê as die Arktiese appels in vrugtestande in Kanada kom, sal die publiek die finale besluit neem. 'Hoe groot dit is en hoe belangrik dit gaan wees, dink ek die mark sal bepaal. Mense, hulle gaan daarvoor of nie. ” Steele dink nie hulle sal dit doen nie. 'Ek wil in elk geval nie 'n gesnyde appel eet wat drie dae oud is nie,' sê hy. "Ek sal vars eet."


Hoe hou jy daarvan dat hulle geneties gemanipuleerde, nie-bruin appels is?

Ongeveer vyf jaar gelede was daar minder tuisgemaakte appels te koop op die rakke van die kruidenierswinkels as spanspekke. Hulle het sedertdien teruggekeer voor spanspekke, maar met die eksotiese verskeidenheid vrugte wat in die kruideniersgang beskikbaar is, bly Malus domestica die tweede piesang van, wel, piesangs. Die verkope van Apple het gestagneer.

Elke Kanadese het in 2013 gemiddeld byna 12 kg appels geëet, en dit beloop ongeveer $ 200 miljoen vir appelplase, volgens Agriculture Canada. Maar die binnelandse appelmark is dood, en die uitvoer het die afgelope dekade met meer as 50 persent gedaal, lui 'n verslag van die Canadian Horticultural Council van 2013.

Sommige meen dat die probleem moontlik 'n probleem is met estetika. Okanagan Specialty Fruits Inc., 'n landbou-biotegnologiemaatskappy, meen dat appels wat nie bruin is nie, 'n hele nuwe mark vir verpakte en vooraf voorbereide voedsel sal oopmaak. Sy Arktiese appels is geneties gemanipuleer om nie bruin te word as dit in skywe gesny of gebyt word nie. Die onderneming, gevestig in Summerland, B.C., het 'n manier gepatenteer om die gene wat verantwoordelik is vir die ensiematiese proses wat bruin veroorsaak, te "stil". Dit word gedoen deur 'n geenvolgorde in die kultivar se DNA te voeg wat die funksie van die gene wat verantwoordelik is vir die proses, versteur.

"Die geskiedenis van appels en ander vrugte is 'n geskiedenis van innovasie en verbetering," sê Neal Carter, stigter en uitvoerende hoof. Appels word al duisende jare selektief geteel, van smaak tot tekstuur, sê hy.

Die maatskappy wag al vyf jaar op 'n besluit van die Amerikaanse departement van landbou oor die Arktiese appels. Goedkeuring vir die firma se Arctic Golden en Arctic Granny het uiteindelik verlede week gekom. "Aangesien dit 'n aantal jare appelbome neem om aansienlike hoeveelhede vrugte te produseer, sal dit waarskynlik 2016 wees voordat enige Arctic Granny of Arctic Golden appels beskikbaar is vir klein toetsmarkte," het Okanagan Specialty Fruits in 'n verklaring gesê. 'N Hersiening is ook aan die gang deur die Kanadese Voedselinspeksie -agentskap en Health Canada, en Carter sê dat die proses sy einde nader.

Die B.C. Fruit Growers 'Association en die Fédération des producteurs de pommes du Québec is gekant teen die aangepaste Malus domestica. Tog is dit nie die wetenskap wat hierdie groepe vrees nie.

Etikettering van geneties gemodifiseerde produkte is vrywillig in Kanada, en hulle is bekommerd oor verwarring in die produksiegang. "Ons is die meeste bekommerd oor 'n terugslag," het Fred Steele, president van die B.C. vereniging, in 'n onderhoud voor die USDA -goedkeuring. In 1989 het die Amerikaanse nuusprogram 60 Minutes 'n verhaal uitgesaai oor die omstrede rypwordingsmiddel wat Alar op appels gebruik het, waarin dit 'die sterkste kankerverwekkende middel in ons voedselvoorraad' genoem word.

Die reaksie was vinnig en onvergewensgesind. Die appelmark het neergestort, en terwyl die vervaardiger die wetenskap agter die bewering gedebatteer het, het dit vrywillig die verkoop vir voedselgebruik gestaak. "Dit het ons pryse beïnvloed en ons vermoë om markaandeel vir vier of vyf jaar te hou," sê Steele. "Ek is nie uit my buiging oor wat mense op die GMO -mark wil doen nie," sê Steele. 'Ek wil dit net nie op ons mark hê nie.'

Carter sê die vergelyking met Alar is onregverdig en hou nie verband nie. 'Eerstens is ek en my gesin appelkwekers,' sê hy. 'Die Arktiese appels is deur 'n streng ondersoek en is veilig gevind. Ons was baie oop en deursigtig oor die produk. ”

Jim Brandle, uitvoerende hoof van die Vineland Research and Innovation Center in Ontario, sê persepsie is 'n werklikheid in die produksiegang. Die Vineland-sentrum sonder winsbejag werk self daaraan om die molekulêre merkers in appels te identifiseer wat verband hou met eienskappe soos soet, vatbaarheid vir siektes en tekstuur. Een navorser by Vineland is onlangs deur Genome Canada toegeken vir 'n projek wat 'n stuk DNA gevind het wat verband hou met die soet "rooi-appel" smaak wat deur verbruikers bevoordeel word, wat eintlik nie verband hou met die kleur van die vrugte nie. Hoewel Vineland nie aan genetiese ingenieurswese werk nie, is gene volgordebepaling nou roetine, sê Brandle.

Die appel het ongeveer 57 000 gene — meer as die 21 000 plus in die menslike genoom. Die komplekse genetika beteken dat appelbome van sade onvoorspelbaar is, sodat kommersiële boorde deur kloning voortplant, gewoonlik deur 'n nuwe stam van 'n bestaande boom op onderstam te ent. "Sonder menslike ingryping sou daar in Noord -Amerika in wese geen eetbare appels groei nie," sê Carter. Die krapappel is inderdaad die enigste appel wat van hierdie kontinent afkomstig is.

Daar is nou meer as 7 500 appelsoorte, en die een dag se pomme du jour is die volgende dag se boerenkoolskyfies. Die McIntosh van weleer het plek gemaak vir die Gala, en nou is die Honeycrisp warm. "Gala is 'n appel wat ongeveer 20 jaar gelede nie was nie, en ook Honeycrisp," sê Brandle. 'Maar hulle sal uitry. Mense sal daaraan gewoond raak en iets nuuts sal op die mark kom. ” Nuwe appelsoorte is 'n groot onderneming. Gepatenteer en handelsmerk deur telers, hulle kan slegs deur gelisensieerde boorde verbou word. 'Dit is 'n nuwe wêreld,' sê Brandle.

Geneties vervaardigde produkte is nie skaars op die kruidenierswinkels in Kanada nie. Die Kanadese Voedselinspeksie -agentskap het aangepaste papaja's, tamaties, mielies, aartappels, sojabone en muurbal goedgekeur. Okanagan Specialty Fruits werk aan nie-bruin Fuji- en Gala-appels, en navorsing word gedoen by OSF oor pere, perskes wat bestand is teen die pokkelvirus en appels wat immuun is vir vuurroes, 'n bakteriese siekte wat bome aanval.

Brandle sê as die Arktiese appels in vrugtestande in Kanada kom, sal die publiek die finale besluit neem. 'Hoe groot dit is en hoe belangrik dit gaan wees, dink ek die mark sal bepaal. Mense, hulle gaan daarvoor of nie. ” Steele dink nie hulle sal dit doen nie. 'Ek wil in elk geval nie 'n gesnyde appel eet wat drie dae oud is nie,' sê hy. "Ek sal vars eet."


Hoe hou jy daarvan dat hulle geneties gemanipuleerde, nie-bruin appels is?

Ongeveer vyf jaar gelede was daar minder tuisgemaakte appels te koop op die rakke van die kruidenierswinkels as spanspekke. Hulle het sedertdien teruggekeer voor spanspekke, maar met die eksotiese verskeidenheid vrugte wat in die kruideniersgang beskikbaar is, bly Malus domestica die tweede piesang van, wel, piesangs. Die verkope van Apple het gestagneer.

Elke Kanadese het in 2013 gemiddeld byna 12 kg appels geëet, en dit beloop ongeveer $ 200 miljoen vir appelplase, volgens Agriculture Canada. Maar die binnelandse appelmark is dood, en die uitvoer het die afgelope dekade met meer as 50 persent gedaal, lui 'n verslag van die Canadian Horticultural Council van 2013.

Sommige meen dat die probleem moontlik 'n probleem is met estetika. Okanagan Specialty Fruits Inc., 'n landbou-biotegnologiemaatskappy, meen dat appels wat nie bruin is nie, 'n hele nuwe mark vir verpakte en vooraf voorbereide voedsel sal oopmaak. Sy Arktiese appels is geneties gemanipuleer om nie bruin te word as dit in skywe gesny of gebyt word nie. Die onderneming, gevestig in Summerland, B.C., het 'n manier gepatenteer om die gene wat verantwoordelik is vir die ensiematiese proses wat bruin veroorsaak, te "stil". Dit word gedoen deur 'n geenvolgorde in die kultivar se DNA te voeg wat die funksie van die gene wat verantwoordelik is vir die proses, versteur.

"Die geskiedenis van appels en ander vrugte is 'n geskiedenis van innovasie en verbetering," sê Neal Carter, stigter en uitvoerende hoof. Appels word al duisende jare selektief geteel, van smaak tot tekstuur, sê hy.

Die maatskappy wag al vyf jaar op 'n besluit van die Amerikaanse departement van landbou oor die Arktiese appels. Goedkeuring vir die firma se Arctic Golden en Arctic Granny het uiteindelik verlede week gekom. "Aangesien dit 'n aantal jare appelbome neem om aansienlike hoeveelhede vrugte te produseer, sal dit waarskynlik 2016 wees voordat enige Arctic Granny of Arctic Golden appels beskikbaar is vir klein toetsmarkte," het Okanagan Specialty Fruits in 'n verklaring gesê. 'N Hersiening is ook aan die gang deur die Kanadese Voedselinspeksie -agentskap en Health Canada, en Carter sê dat die proses sy einde nader.

Die B.C. Fruit Growers 'Association en die Fédération des producteurs de pommes du Québec is gekant teen die aangepaste Malus domestica. Tog is dit nie die wetenskap wat hierdie groepe vrees nie.

Etikettering van geneties gemodifiseerde produkte is vrywillig in Kanada, en hulle is bekommerd oor verwarring in die produksiegang. "Ons is die meeste bekommerd oor 'n terugslag," het Fred Steele, president van die B.C. vereniging, in 'n onderhoud voor die USDA -goedkeuring. In 1989 het die Amerikaanse nuusprogram 60 Minutes 'n verhaal uitgesaai oor die omstrede rypwordingsmiddel wat Alar op appels gebruik het, waarin dit 'die sterkste kankerverwekkende middel in ons voedselvoorraad' genoem word.

Die reaksie was vinnig en onvergewensgesind. Die appelmark het neergestort, en terwyl die vervaardiger die wetenskap agter die bewering gedebatteer het, het dit vrywillig die verkoop vir voedselgebruik gestaak. "Dit het ons pryse beïnvloed en ons vermoë om markaandeel vir vier of vyf jaar te hou," sê Steele. "Ek is nie uit my buiging oor wat mense op die GMO -mark wil doen nie," sê Steele. 'Ek wil dit net nie op ons mark hê nie.'

Carter sê die vergelyking met Alar is onregverdig en hou nie verband nie. 'Eerstens is ek en my gesin appelkwekers,' sê hy. 'Die Arktiese appels is deur 'n streng ondersoek en is veilig gevind. Ons was baie oop en deursigtig oor die produk. ”

Jim Brandle, uitvoerende hoof van die Vineland Research and Innovation Center in Ontario, sê persepsie is 'n werklikheid in die produksiegang. Die Vineland-sentrum sonder winsbejag werk self daaraan om die molekulêre merkers in appels te identifiseer wat verband hou met eienskappe soos soet, vatbaarheid vir siektes en tekstuur. Een navorser by Vineland is onlangs deur Genome Canada toegeken vir 'n projek wat 'n stuk DNA gevind het wat verband hou met die soet "rooi-appel" smaak wat deur verbruikers bevoordeel word, wat eintlik nie verband hou met die kleur van die vrugte nie. Hoewel Vineland nie aan genetiese ingenieurswese werk nie, is gene volgordebepaling nou roetine, sê Brandle.

Die appel het ongeveer 57 000 gene — meer as die 21 000 plus in die menslike genoom. Die komplekse genetika beteken dat appelbome van sade onvoorspelbaar is, sodat kommersiële boorde deur kloning voortplant, gewoonlik deur 'n nuwe stam van 'n bestaande boom op onderstam te ent. "Sonder menslike ingryping sou daar in Noord -Amerika in wese geen eetbare appels groei nie," sê Carter. Die krapappel is inderdaad die enigste appel wat van hierdie kontinent afkomstig is.

Daar is nou meer as 7 500 appelsoorte, en die een dag se pomme du jour is die volgende dag se boerenkoolskyfies. Die McIntosh van weleer het plek gemaak vir die Gala, en nou is die Honeycrisp warm. "Gala is 'n appel wat ongeveer 20 jaar gelede nie was nie, en ook Honeycrisp," sê Brandle. 'Maar hulle sal uitry. Mense sal daaraan gewoond raak en iets nuuts sal op die mark kom. ” Nuwe appelsoorte is 'n groot onderneming. Gepatenteer en handelsmerk deur telers, hulle kan slegs deur gelisensieerde boorde verbou word. 'Dit is 'n nuwe wêreld,' sê Brandle.

Geneties vervaardigde produkte is nie skaars op die kruidenierswinkels in Kanada nie. Die Kanadese Voedselinspeksie -agentskap het aangepaste papaja's, tamaties, mielies, aartappels, sojabone en muurbal goedgekeur. Okanagan Specialty Fruits werk aan nie-bruin Fuji- en Gala-appels, en navorsing word gedoen by OSF oor pere, perskes wat bestand is teen die pokkelvirus en appels wat immuun is vir vuurroes, 'n bakteriese siekte wat bome aanval.

Brandle sê as die Arktiese appels in vrugtestande in Kanada kom, sal die publiek die finale besluit neem. 'Hoe groot dit is en hoe belangrik dit gaan wees, dink ek die mark sal bepaal. Mense, hulle gaan daarvoor of nie. ” Steele dink nie hulle sal dit doen nie. 'Ek wil in elk geval nie 'n gesnyde appel eet wat drie dae oud is nie,' sê hy. "Ek sal vars eet."


Hoe hou jy daarvan dat hulle geneties gemanipuleerde, nie-bruin appels is?

Ongeveer vyf jaar gelede was daar minder tuisgemaakte appels te koop op die rakke van die kruidenierswinkels as spanspekke. Hulle het sedertdien teruggekeer voor spanspekke, maar met die eksotiese verskeidenheid vrugte wat in die kruideniersgang beskikbaar is, bly Malus domestica die tweede piesang van, wel, piesangs. Die verkope van Apple het gestagneer.

Elke Kanadese het in 2013 gemiddeld byna 12 kg appels geëet, en dit beloop ongeveer $ 200 miljoen vir appelplase, volgens Agriculture Canada. Maar die binnelandse appelmark is dood, en die uitvoer het die afgelope dekade met meer as 50 persent gedaal, lui 'n verslag van die Canadian Horticultural Council van 2013.

Sommige meen dat die probleem moontlik 'n probleem is met estetika. Okanagan Specialty Fruits Inc., 'n landbou-biotegnologiemaatskappy, meen dat appels wat nie bruin is nie, 'n hele nuwe mark vir verpakte en vooraf voorbereide voedsel sal oopmaak. Sy Arktiese appels is geneties gemanipuleer om nie bruin te word as dit in skywe gesny of gebyt word nie. Die onderneming, gevestig in Summerland, B.C., het 'n manier gepatenteer om die gene wat verantwoordelik is vir die ensiematiese proses wat bruin veroorsaak, te "stil". Dit word gedoen deur 'n geenvolgorde in die kultivar se DNA te voeg wat die funksie van die gene wat verantwoordelik is vir die proses, versteur.

"Die geskiedenis van appels en ander vrugte is 'n geskiedenis van innovasie en verbetering," sê Neal Carter, stigter en uitvoerende hoof. Appels word al duisende jare selektief geteel, van smaak tot tekstuur, sê hy.

Die maatskappy wag al vyf jaar op 'n besluit van die Amerikaanse departement van landbou oor die Arktiese appels. Goedkeuring vir die firma se Arctic Golden en Arctic Granny het uiteindelik verlede week gekom. "Aangesien dit 'n aantal jare appelbome neem om aansienlike hoeveelhede vrugte te produseer, sal dit waarskynlik 2016 wees voordat enige Arctic Granny of Arctic Golden appels beskikbaar is vir klein toetsmarkte," het Okanagan Specialty Fruits in 'n verklaring gesê. 'N Hersiening is ook aan die gang deur die Kanadese Voedselinspeksie -agentskap en Health Canada, en Carter sê dat die proses sy einde nader.

Die B.C. Fruit Growers 'Association en die Fédération des producteurs de pommes du Québec is gekant teen die aangepaste Malus domestica. Tog is dit nie die wetenskap wat hierdie groepe vrees nie.

Etikettering van geneties gemodifiseerde produkte is vrywillig in Kanada, en hulle is bekommerd oor verwarring in die produksiegang. "Ons is die meeste bekommerd oor 'n terugslag," het Fred Steele, president van die B.C. vereniging, in 'n onderhoud voor die USDA -goedkeuring. In 1989 het die Amerikaanse nuusprogram 60 Minutes 'n verhaal uitgesaai oor die omstrede rypwordingsmiddel wat Alar op appels gebruik het, waarin dit 'die sterkste kankerverwekkende middel in ons voedselvoorraad' genoem word.

Die reaksie was vinnig en onvergewensgesind. Die appelmark het neergestort, en terwyl die vervaardiger die wetenskap agter die bewering gedebatteer het, het dit vrywillig die verkoop vir voedselgebruik gestaak. "Dit het ons pryse beïnvloed en ons vermoë om markaandeel vir vier of vyf jaar te hou," sê Steele. "Ek is nie uit my buiging oor wat mense op die GMO -mark wil doen nie," sê Steele. 'Ek wil dit net nie op ons mark hê nie.'

Carter sê die vergelyking met Alar is onregverdig en hou nie verband nie. 'Eerstens is ek en my gesin appelkwekers,' sê hy. 'Die Arktiese appels is deur 'n streng ondersoek en is veilig gevind. Ons was baie oop en deursigtig oor die produk. ”

Jim Brandle, uitvoerende hoof van die Vineland Research and Innovation Center in Ontario, sê persepsie is 'n werklikheid in die produksiegang. Die Vineland-sentrum sonder winsbejag werk self daaraan om die molekulêre merkers in appels te identifiseer wat verband hou met eienskappe soos soet, vatbaarheid vir siektes en tekstuur. Een navorser by Vineland is onlangs deur Genome Canada toegeken vir 'n projek wat 'n stuk DNA gevind het wat verband hou met die soet "rooi-appel" smaak wat deur verbruikers bevoordeel word, wat eintlik nie verband hou met die kleur van die vrugte nie. Hoewel Vineland nie aan genetiese ingenieurswese werk nie, is gene volgordebepaling nou roetine, sê Brandle.

Die appel het ongeveer 57 000 gene — meer as die 21 000 plus in die menslike genoom. Die komplekse genetika beteken dat appelbome van sade onvoorspelbaar is, sodat kommersiële boorde deur kloning voortplant, gewoonlik deur 'n nuwe stam van 'n bestaande boom op onderstam te ent. "Sonder menslike ingryping sou daar in Noord -Amerika in wese geen eetbare appels groei nie," sê Carter. Die krapappel is inderdaad die enigste appel wat van hierdie kontinent afkomstig is.

Daar is nou meer as 7 500 appelsoorte, en die een dag se pomme du jour is die volgende dag se boerenkoolskyfies. Die McIntosh van weleer het plek gemaak vir die Gala, en nou is die Honeycrisp warm. "Gala is 'n appel wat ongeveer 20 jaar gelede nie was nie, en ook Honeycrisp," sê Brandle. 'Maar hulle sal uitry. Mense sal daaraan gewoond raak en iets nuuts sal op die mark kom. ” Nuwe appelsoorte is 'n groot onderneming. Gepatenteer en handelsmerk deur telers, hulle kan slegs deur gelisensieerde boorde verbou word. 'Dit is 'n nuwe wêreld,' sê Brandle.

Geneties vervaardigde produkte is nie skaars op die kruidenierswinkels in Kanada nie. Die Kanadese Voedselinspeksie -agentskap het aangepaste papaja's, tamaties, mielies, aartappels, sojabone en muurbal goedgekeur. Okanagan Specialty Fruits werk aan nie-bruin Fuji- en Gala-appels, en navorsing word gedoen by OSF oor pere, perskes wat bestand is teen die pokkelvirus en appels wat immuun is vir vuurroes, 'n bakteriese siekte wat bome aanval.

Brandle sê as die Arktiese appels in vrugtestande in Kanada kom, sal die publiek die finale besluit neem. 'Hoe groot dit is en hoe belangrik dit gaan wees, dink ek die mark sal bepaal. Mense, hulle gaan daarvoor of nie. ” Steele dink nie hulle sal dit doen nie. 'Ek wil in elk geval nie 'n gesnyde appel eet wat drie dae oud is nie,' sê hy. "Ek sal vars eet."


Hoe hou jy daarvan dat hulle geneties gemanipuleerde, nie-bruin appels is?

Ongeveer vyf jaar gelede was daar minder tuisgemaakte appels te koop op die rakke van die kruidenierswinkels as spanspekke. Hulle het sedertdien teruggekeer voor spanspekke, maar met die eksotiese verskeidenheid vrugte wat in die kruideniersgang beskikbaar is, bly Malus domestica die tweede piesang van, wel, piesangs. Die verkope van Apple het gestagneer.

Elke Kanadese het in 2013 gemiddeld byna 12 kg appels geëet, en dit beloop ongeveer $ 200 miljoen vir appelplase, volgens Agriculture Canada. Maar die binnelandse appelmark is dood, en die uitvoer het die afgelope dekade met meer as 50 persent gedaal, lui 'n verslag van die Canadian Horticultural Council van 2013.

Sommige meen dat die probleem moontlik 'n probleem is met estetika. Okanagan Specialty Fruits Inc., 'n landbou-biotegnologiemaatskappy, meen dat appels wat nie bruin is nie, 'n hele nuwe mark vir verpakte en vooraf voorbereide voedsel sal oopmaak. Sy Arktiese appels is geneties gemanipuleer om nie bruin te word as dit in skywe gesny of gebyt word nie. Die onderneming, gevestig in Summerland, B.C., het 'n manier gepatenteer om die gene wat verantwoordelik is vir die ensiematiese proses wat bruin veroorsaak, te "stil". Dit word gedoen deur 'n geenvolgorde in die kultivar se DNA te voeg wat die funksie van die gene wat verantwoordelik is vir die proses, versteur.

"Die geskiedenis van appels en ander vrugte is 'n geskiedenis van innovasie en verbetering," sê Neal Carter, stigter en uitvoerende hoof. Appels word al duisende jare selektief geteel, van smaak tot tekstuur, sê hy.

Die maatskappy wag al vyf jaar op 'n besluit van die Amerikaanse departement van landbou oor die Arktiese appels. Goedkeuring vir die firma se Arctic Golden en Arctic Granny het uiteindelik verlede week gekom. "Aangesien dit 'n aantal jare appelbome neem om aansienlike hoeveelhede vrugte te produseer, sal dit waarskynlik 2016 wees voordat enige Arctic Granny of Arctic Golden appels beskikbaar is vir klein toetsmarkte," het Okanagan Specialty Fruits in 'n verklaring gesê. 'N Hersiening is ook aan die gang deur die Kanadese Voedselinspeksie -agentskap en Health Canada, en Carter sê dat die proses sy einde nader.

Die B.C. Fruit Growers 'Association en die Fédération des producteurs de pommes du Québec is gekant teen die aangepaste Malus domestica. Tog is dit nie die wetenskap wat hierdie groepe vrees nie.

Etikettering van geneties gemodifiseerde produkte is vrywillig in Kanada, en hulle is bekommerd oor verwarring in die produksiegang. "Ons is die meeste bekommerd oor 'n terugslag," het Fred Steele, president van die B.C. vereniging, in 'n onderhoud voor die USDA -goedkeuring. In 1989 het die Amerikaanse nuusprogram 60 Minutes 'n verhaal uitgesaai oor die omstrede rypwordingsmiddel wat Alar op appels gebruik het, waarin dit 'die sterkste kankerverwekkende middel in ons voedselvoorraad' genoem word.

Die reaksie was vinnig en onvergewensgesind. Die appelmark het neergestort, en terwyl die vervaardiger die wetenskap agter die bewering gedebatteer het, het dit vrywillig die verkoop vir voedselgebruik gestaak. "Dit het ons pryse beïnvloed en ons vermoë om markaandeel vir vier of vyf jaar te hou," sê Steele. "Ek is nie uit my buiging oor wat mense op die GMO -mark wil doen nie," sê Steele. 'Ek wil dit net nie op ons mark hê nie.'

Carter sê die vergelyking met Alar is onregverdig en hou nie verband nie. 'Eerstens is ek en my gesin appelkwekers,' sê hy. 'Die Arktiese appels is deur 'n streng ondersoek en is veilig gevind. Ons was baie oop en deursigtig oor die produk. ”

Jim Brandle, uitvoerende hoof van die Vineland Research and Innovation Center in Ontario, sê persepsie is 'n werklikheid in die produksiegang. Die Vineland-sentrum sonder winsbejag werk self daaraan om die molekulêre merkers in appels te identifiseer wat verband hou met eienskappe soos soet, vatbaarheid vir siektes en tekstuur. Een navorser by Vineland is onlangs deur Genome Canada toegeken vir 'n projek wat 'n stuk DNA gevind het wat verband hou met die soet "rooi-appel" smaak wat deur verbruikers bevoordeel word, wat eintlik nie verband hou met die kleur van die vrugte nie. Hoewel Vineland nie aan genetiese ingenieurswese werk nie, is gene volgordebepaling nou roetine, sê Brandle.

Die appel het ongeveer 57 000 gene — meer as die 21 000 plus in die menslike genoom. Die komplekse genetika beteken dat appelbome van sade onvoorspelbaar is, sodat kommersiële boorde deur kloning voortplant, gewoonlik deur 'n nuwe stam van 'n bestaande boom op onderstam te ent. "Sonder menslike ingryping sou daar in Noord -Amerika in wese geen eetbare appels groei nie," sê Carter. Die krapappel is inderdaad die enigste appel wat van hierdie kontinent afkomstig is.

Daar is nou meer as 7 500 appelsoorte, en die een dag se pomme du jour is die volgende dag se boerenkoolskyfies. Die McIntosh van weleer het plek gemaak vir die Gala, en nou is die Honeycrisp warm. "Gala is 'n appel wat ongeveer 20 jaar gelede nie was nie, en ook Honeycrisp," sê Brandle. 'Maar hulle sal uitry. Mense sal daaraan gewoond raak en iets nuuts sal op die mark kom. ” Nuwe appelsoorte is 'n groot onderneming. Patented and trademarked by breeders, they can only be cultivated by licensed orchards. “It’s a new world,” says Brandle.

Genetically engineered products are not rare on grocery shelves in Canada. The Canadian Food Inspection Agency has approved modified papayas, tomatoes, corn, potatoes, soybeans and squash. Okanagan Specialty Fruits is working on non-browning Fuji and Gala apples, and research is underway at OSF on pears, peaches resistant to the plum-pox virus, and apples immune to fire blight, a bacterial disease that attacks trees.

Brandle says if Arctic apples get to fruit stands in Canada, the public will make the final decision. “How big it is, and how important it’s going to be, I think the marketplace will determine. People, they’re going to go for it or not.” Steele doesn’t think they will. “I don’t want to eat a cut apple that’s three days old anyway,” he says. “I’ll eat a fresh one.”


How do you like them genetically engineered, non-browning apples?

For a brief period about five years ago, there were fewer homegrown apples for sale on Canadian grocery-store shelves than there were melons. They’ve since edged back ahead of melons, but, with the exotic array of fruit available in the grocery aisle, Malus domestica remains second banana to, well, bananas. Apple sales have been stagnating.

Each Canadian ate an average of almost 12 kg of apples in 2013, adding up to around $200 million for apple farms, according to Agriculture Canada. But the domestic apple market has been moribund, and exports have decreased more than 50 per cent over the past decade, says a 2013 report for the Canadian Horticultural Council.

The problem may be one of aesthetics, some believe. Okanagan Specialty Fruits Inc., an agricultural biotech company, thinks its non-browning apples will open up a whole new market for packaged and pre-prepared foods. Its Arctic apples have been genetically engineered not to brown when sliced or bitten. The company, based in Summerland, B.C., has patented a way to “silence” the genes responsible for the enzymatic process that causes browning. It does this by adding a gene sequence into the cultivar’s DNA that disrupts the function of the genes responsible for that process.

“The history of apples, and any other fruit, for that matter, is a history of innovation and improvement,” says Neal Carter, founder and CEO. Apples have been selectively bred for thousands of years, for everything from taste to texture, he says.

The company had been waiting for a decision from the United States Department of Agriculture on the Arctic apples for five years. Approval for the firm’s Arctic Golden and Arctic Granny finally arrived last week. “Since it takes apple trees a number of years to produce significant amounts of fruit, it will likely be 2016 before any Arctic Granny or Arctic Golden apples are available for small test markets,” Okanagan Specialty Fruits said in a statement. A review is also under way by the Canadian Food Inspection Agency and Health Canada, and Carter says that process is nearing its end.

The B.C. Fruit Growers’ Association and the Fédération des producteurs de pommes du Québec are opposed to the modified Malus domestica. Yet it’s not the science these groups fear.

Labelling of genetically modified products is voluntary in Canada, and they’re worried about confusion in the produce aisle. “We are most concerned about a backlash,” said Fred Steele, president of the B.C. association, in an interview before the USDA approval. In 1989, the U.S. news program 60 Minutes aired a story about the controversial ripening agent Alar used on apples, in which it was called “the most potent cancer-causing agent in our food supply.”

Reaction was swift and unforgiving. The apple market crashed and, while the manufacturer debated the science behind that claim, it voluntarily halted sales for food uses. “That affected our prices and our ability to hold market share for four or five years,” Steele says. “I’m not bent out of shape about what people want to do in the GMO marketplace,” says Steele. “I just don’t want it in our marketplace.”

Carter says the comparison with Alar is unfair and unrelated. “First and foremost, my family and I are apple growers,” he says. “The Arctic apples have been through a rigorous review and found to be safe. We’ve been very open and transparent about the product.”

Jim Brandle, CEO of the Vineland Research and Innovation Centre in Ontario, says perception is reality in the produce aisle. The not-for-profit Vineland centre itself is working on identifying the molecular markers in apples related to characteristics such as sweetness, disease susceptibility and texture. One researcher at Vineland was recently awarded by Genome Canada for a project that found a strand of DNA connected to what it describes as the sweet “red-apple” taste favoured by consumers, which is actually unrelated to the colour of the fruit. Although Vineland is not working on genetic engineering, gene sequencing is now routine, Brandle says.

The apple has about 57,000 genes—more than the 21,000-plus in the human genome. The complex genetics mean apple trees from seeds are unpredictable, so commercial orchards are propagated by cloning, usually by grafting a new stem from an existing tree onto rootstock. “Without human intervention, there would be essentially no edible apples growing in North America,” Carter says. Indeed, the crabapple is the only apple native to this continent.

There are now more than 7,500 varieties of apple, and one day’s pomme du jour is the next day’s kale chips. The McIntosh of yesteryear gave way to the Gala, and now the Honeycrisp is hot. “Gala is an apple that wasn’t around 20 years ago, and Honeycrisp, as well,” says Brandle. “But they’ll cycle out. People will get used to them and something new will come on the market.” New apple varieties are big business. Patented and trademarked by breeders, they can only be cultivated by licensed orchards. “It’s a new world,” says Brandle.

Genetically engineered products are not rare on grocery shelves in Canada. The Canadian Food Inspection Agency has approved modified papayas, tomatoes, corn, potatoes, soybeans and squash. Okanagan Specialty Fruits is working on non-browning Fuji and Gala apples, and research is underway at OSF on pears, peaches resistant to the plum-pox virus, and apples immune to fire blight, a bacterial disease that attacks trees.

Brandle says if Arctic apples get to fruit stands in Canada, the public will make the final decision. “How big it is, and how important it’s going to be, I think the marketplace will determine. People, they’re going to go for it or not.” Steele doesn’t think they will. “I don’t want to eat a cut apple that’s three days old anyway,” he says. “I’ll eat a fresh one.”


How do you like them genetically engineered, non-browning apples?

For a brief period about five years ago, there were fewer homegrown apples for sale on Canadian grocery-store shelves than there were melons. They’ve since edged back ahead of melons, but, with the exotic array of fruit available in the grocery aisle, Malus domestica remains second banana to, well, bananas. Apple sales have been stagnating.

Each Canadian ate an average of almost 12 kg of apples in 2013, adding up to around $200 million for apple farms, according to Agriculture Canada. But the domestic apple market has been moribund, and exports have decreased more than 50 per cent over the past decade, says a 2013 report for the Canadian Horticultural Council.

The problem may be one of aesthetics, some believe. Okanagan Specialty Fruits Inc., an agricultural biotech company, thinks its non-browning apples will open up a whole new market for packaged and pre-prepared foods. Its Arctic apples have been genetically engineered not to brown when sliced or bitten. The company, based in Summerland, B.C., has patented a way to “silence” the genes responsible for the enzymatic process that causes browning. It does this by adding a gene sequence into the cultivar’s DNA that disrupts the function of the genes responsible for that process.

“The history of apples, and any other fruit, for that matter, is a history of innovation and improvement,” says Neal Carter, founder and CEO. Apples have been selectively bred for thousands of years, for everything from taste to texture, he says.

The company had been waiting for a decision from the United States Department of Agriculture on the Arctic apples for five years. Approval for the firm’s Arctic Golden and Arctic Granny finally arrived last week. “Since it takes apple trees a number of years to produce significant amounts of fruit, it will likely be 2016 before any Arctic Granny or Arctic Golden apples are available for small test markets,” Okanagan Specialty Fruits said in a statement. A review is also under way by the Canadian Food Inspection Agency and Health Canada, and Carter says that process is nearing its end.

The B.C. Fruit Growers’ Association and the Fédération des producteurs de pommes du Québec are opposed to the modified Malus domestica. Yet it’s not the science these groups fear.

Labelling of genetically modified products is voluntary in Canada, and they’re worried about confusion in the produce aisle. “We are most concerned about a backlash,” said Fred Steele, president of the B.C. association, in an interview before the USDA approval. In 1989, the U.S. news program 60 Minutes aired a story about the controversial ripening agent Alar used on apples, in which it was called “the most potent cancer-causing agent in our food supply.”

Reaction was swift and unforgiving. The apple market crashed and, while the manufacturer debated the science behind that claim, it voluntarily halted sales for food uses. “That affected our prices and our ability to hold market share for four or five years,” Steele says. “I’m not bent out of shape about what people want to do in the GMO marketplace,” says Steele. “I just don’t want it in our marketplace.”

Carter says the comparison with Alar is unfair and unrelated. “First and foremost, my family and I are apple growers,” he says. “The Arctic apples have been through a rigorous review and found to be safe. We’ve been very open and transparent about the product.”

Jim Brandle, CEO of the Vineland Research and Innovation Centre in Ontario, says perception is reality in the produce aisle. The not-for-profit Vineland centre itself is working on identifying the molecular markers in apples related to characteristics such as sweetness, disease susceptibility and texture. One researcher at Vineland was recently awarded by Genome Canada for a project that found a strand of DNA connected to what it describes as the sweet “red-apple” taste favoured by consumers, which is actually unrelated to the colour of the fruit. Although Vineland is not working on genetic engineering, gene sequencing is now routine, Brandle says.

The apple has about 57,000 genes—more than the 21,000-plus in the human genome. The complex genetics mean apple trees from seeds are unpredictable, so commercial orchards are propagated by cloning, usually by grafting a new stem from an existing tree onto rootstock. “Without human intervention, there would be essentially no edible apples growing in North America,” Carter says. Indeed, the crabapple is the only apple native to this continent.

There are now more than 7,500 varieties of apple, and one day’s pomme du jour is the next day’s kale chips. The McIntosh of yesteryear gave way to the Gala, and now the Honeycrisp is hot. “Gala is an apple that wasn’t around 20 years ago, and Honeycrisp, as well,” says Brandle. “But they’ll cycle out. People will get used to them and something new will come on the market.” New apple varieties are big business. Patented and trademarked by breeders, they can only be cultivated by licensed orchards. “It’s a new world,” says Brandle.

Genetically engineered products are not rare on grocery shelves in Canada. The Canadian Food Inspection Agency has approved modified papayas, tomatoes, corn, potatoes, soybeans and squash. Okanagan Specialty Fruits is working on non-browning Fuji and Gala apples, and research is underway at OSF on pears, peaches resistant to the plum-pox virus, and apples immune to fire blight, a bacterial disease that attacks trees.

Brandle says if Arctic apples get to fruit stands in Canada, the public will make the final decision. “How big it is, and how important it’s going to be, I think the marketplace will determine. People, they’re going to go for it or not.” Steele doesn’t think they will. “I don’t want to eat a cut apple that’s three days old anyway,” he says. “I’ll eat a fresh one.”


How do you like them genetically engineered, non-browning apples?

For a brief period about five years ago, there were fewer homegrown apples for sale on Canadian grocery-store shelves than there were melons. They’ve since edged back ahead of melons, but, with the exotic array of fruit available in the grocery aisle, Malus domestica remains second banana to, well, bananas. Apple sales have been stagnating.

Each Canadian ate an average of almost 12 kg of apples in 2013, adding up to around $200 million for apple farms, according to Agriculture Canada. But the domestic apple market has been moribund, and exports have decreased more than 50 per cent over the past decade, says a 2013 report for the Canadian Horticultural Council.

The problem may be one of aesthetics, some believe. Okanagan Specialty Fruits Inc., an agricultural biotech company, thinks its non-browning apples will open up a whole new market for packaged and pre-prepared foods. Its Arctic apples have been genetically engineered not to brown when sliced or bitten. The company, based in Summerland, B.C., has patented a way to “silence” the genes responsible for the enzymatic process that causes browning. It does this by adding a gene sequence into the cultivar’s DNA that disrupts the function of the genes responsible for that process.

“The history of apples, and any other fruit, for that matter, is a history of innovation and improvement,” says Neal Carter, founder and CEO. Apples have been selectively bred for thousands of years, for everything from taste to texture, he says.

The company had been waiting for a decision from the United States Department of Agriculture on the Arctic apples for five years. Approval for the firm’s Arctic Golden and Arctic Granny finally arrived last week. “Since it takes apple trees a number of years to produce significant amounts of fruit, it will likely be 2016 before any Arctic Granny or Arctic Golden apples are available for small test markets,” Okanagan Specialty Fruits said in a statement. A review is also under way by the Canadian Food Inspection Agency and Health Canada, and Carter says that process is nearing its end.

The B.C. Fruit Growers’ Association and the Fédération des producteurs de pommes du Québec are opposed to the modified Malus domestica. Yet it’s not the science these groups fear.

Labelling of genetically modified products is voluntary in Canada, and they’re worried about confusion in the produce aisle. “We are most concerned about a backlash,” said Fred Steele, president of the B.C. association, in an interview before the USDA approval. In 1989, the U.S. news program 60 Minutes aired a story about the controversial ripening agent Alar used on apples, in which it was called “the most potent cancer-causing agent in our food supply.”

Reaction was swift and unforgiving. The apple market crashed and, while the manufacturer debated the science behind that claim, it voluntarily halted sales for food uses. “That affected our prices and our ability to hold market share for four or five years,” Steele says. “I’m not bent out of shape about what people want to do in the GMO marketplace,” says Steele. “I just don’t want it in our marketplace.”

Carter says the comparison with Alar is unfair and unrelated. “First and foremost, my family and I are apple growers,” he says. “The Arctic apples have been through a rigorous review and found to be safe. We’ve been very open and transparent about the product.”

Jim Brandle, CEO of the Vineland Research and Innovation Centre in Ontario, says perception is reality in the produce aisle. The not-for-profit Vineland centre itself is working on identifying the molecular markers in apples related to characteristics such as sweetness, disease susceptibility and texture. One researcher at Vineland was recently awarded by Genome Canada for a project that found a strand of DNA connected to what it describes as the sweet “red-apple” taste favoured by consumers, which is actually unrelated to the colour of the fruit. Although Vineland is not working on genetic engineering, gene sequencing is now routine, Brandle says.

The apple has about 57,000 genes—more than the 21,000-plus in the human genome. The complex genetics mean apple trees from seeds are unpredictable, so commercial orchards are propagated by cloning, usually by grafting a new stem from an existing tree onto rootstock. “Without human intervention, there would be essentially no edible apples growing in North America,” Carter says. Indeed, the crabapple is the only apple native to this continent.

There are now more than 7,500 varieties of apple, and one day’s pomme du jour is the next day’s kale chips. The McIntosh of yesteryear gave way to the Gala, and now the Honeycrisp is hot. “Gala is an apple that wasn’t around 20 years ago, and Honeycrisp, as well,” says Brandle. “But they’ll cycle out. People will get used to them and something new will come on the market.” New apple varieties are big business. Patented and trademarked by breeders, they can only be cultivated by licensed orchards. “It’s a new world,” says Brandle.

Genetically engineered products are not rare on grocery shelves in Canada. The Canadian Food Inspection Agency has approved modified papayas, tomatoes, corn, potatoes, soybeans and squash. Okanagan Specialty Fruits is working on non-browning Fuji and Gala apples, and research is underway at OSF on pears, peaches resistant to the plum-pox virus, and apples immune to fire blight, a bacterial disease that attacks trees.

Brandle says if Arctic apples get to fruit stands in Canada, the public will make the final decision. “How big it is, and how important it’s going to be, I think the marketplace will determine. People, they’re going to go for it or not.” Steele doesn’t think they will. “I don’t want to eat a cut apple that’s three days old anyway,” he says. “I’ll eat a fresh one.”


How do you like them genetically engineered, non-browning apples?

For a brief period about five years ago, there were fewer homegrown apples for sale on Canadian grocery-store shelves than there were melons. They’ve since edged back ahead of melons, but, with the exotic array of fruit available in the grocery aisle, Malus domestica remains second banana to, well, bananas. Apple sales have been stagnating.

Each Canadian ate an average of almost 12 kg of apples in 2013, adding up to around $200 million for apple farms, according to Agriculture Canada. But the domestic apple market has been moribund, and exports have decreased more than 50 per cent over the past decade, says a 2013 report for the Canadian Horticultural Council.

The problem may be one of aesthetics, some believe. Okanagan Specialty Fruits Inc., an agricultural biotech company, thinks its non-browning apples will open up a whole new market for packaged and pre-prepared foods. Its Arctic apples have been genetically engineered not to brown when sliced or bitten. The company, based in Summerland, B.C., has patented a way to “silence” the genes responsible for the enzymatic process that causes browning. It does this by adding a gene sequence into the cultivar’s DNA that disrupts the function of the genes responsible for that process.

“The history of apples, and any other fruit, for that matter, is a history of innovation and improvement,” says Neal Carter, founder and CEO. Apples have been selectively bred for thousands of years, for everything from taste to texture, he says.

The company had been waiting for a decision from the United States Department of Agriculture on the Arctic apples for five years. Approval for the firm’s Arctic Golden and Arctic Granny finally arrived last week. “Since it takes apple trees a number of years to produce significant amounts of fruit, it will likely be 2016 before any Arctic Granny or Arctic Golden apples are available for small test markets,” Okanagan Specialty Fruits said in a statement. A review is also under way by the Canadian Food Inspection Agency and Health Canada, and Carter says that process is nearing its end.

The B.C. Fruit Growers’ Association and the Fédération des producteurs de pommes du Québec are opposed to the modified Malus domestica. Yet it’s not the science these groups fear.

Labelling of genetically modified products is voluntary in Canada, and they’re worried about confusion in the produce aisle. “We are most concerned about a backlash,” said Fred Steele, president of the B.C. association, in an interview before the USDA approval. In 1989, the U.S. news program 60 Minutes aired a story about the controversial ripening agent Alar used on apples, in which it was called “the most potent cancer-causing agent in our food supply.”

Reaction was swift and unforgiving. The apple market crashed and, while the manufacturer debated the science behind that claim, it voluntarily halted sales for food uses. “That affected our prices and our ability to hold market share for four or five years,” Steele says. “I’m not bent out of shape about what people want to do in the GMO marketplace,” says Steele. “I just don’t want it in our marketplace.”

Carter says the comparison with Alar is unfair and unrelated. “First and foremost, my family and I are apple growers,” he says. “The Arctic apples have been through a rigorous review and found to be safe. We’ve been very open and transparent about the product.”

Jim Brandle, CEO of the Vineland Research and Innovation Centre in Ontario, says perception is reality in the produce aisle. The not-for-profit Vineland centre itself is working on identifying the molecular markers in apples related to characteristics such as sweetness, disease susceptibility and texture. One researcher at Vineland was recently awarded by Genome Canada for a project that found a strand of DNA connected to what it describes as the sweet “red-apple” taste favoured by consumers, which is actually unrelated to the colour of the fruit. Although Vineland is not working on genetic engineering, gene sequencing is now routine, Brandle says.

The apple has about 57,000 genes—more than the 21,000-plus in the human genome. The complex genetics mean apple trees from seeds are unpredictable, so commercial orchards are propagated by cloning, usually by grafting a new stem from an existing tree onto rootstock. “Without human intervention, there would be essentially no edible apples growing in North America,” Carter says. Indeed, the crabapple is the only apple native to this continent.

There are now more than 7,500 varieties of apple, and one day’s pomme du jour is the next day’s kale chips. The McIntosh of yesteryear gave way to the Gala, and now the Honeycrisp is hot. “Gala is an apple that wasn’t around 20 years ago, and Honeycrisp, as well,” says Brandle. “But they’ll cycle out. People will get used to them and something new will come on the market.” New apple varieties are big business. Patented and trademarked by breeders, they can only be cultivated by licensed orchards. “It’s a new world,” says Brandle.

Genetically engineered products are not rare on grocery shelves in Canada. The Canadian Food Inspection Agency has approved modified papayas, tomatoes, corn, potatoes, soybeans and squash. Okanagan Specialty Fruits is working on non-browning Fuji and Gala apples, and research is underway at OSF on pears, peaches resistant to the plum-pox virus, and apples immune to fire blight, a bacterial disease that attacks trees.

Brandle says if Arctic apples get to fruit stands in Canada, the public will make the final decision. “How big it is, and how important it’s going to be, I think the marketplace will determine. People, they’re going to go for it or not.” Steele doesn’t think they will. “I don’t want to eat a cut apple that’s three days old anyway,” he says. “I’ll eat a fresh one.”


How do you like them genetically engineered, non-browning apples?

For a brief period about five years ago, there were fewer homegrown apples for sale on Canadian grocery-store shelves than there were melons. They’ve since edged back ahead of melons, but, with the exotic array of fruit available in the grocery aisle, Malus domestica remains second banana to, well, bananas. Apple sales have been stagnating.

Each Canadian ate an average of almost 12 kg of apples in 2013, adding up to around $200 million for apple farms, according to Agriculture Canada. But the domestic apple market has been moribund, and exports have decreased more than 50 per cent over the past decade, says a 2013 report for the Canadian Horticultural Council.

The problem may be one of aesthetics, some believe. Okanagan Specialty Fruits Inc., an agricultural biotech company, thinks its non-browning apples will open up a whole new market for packaged and pre-prepared foods. Its Arctic apples have been genetically engineered not to brown when sliced or bitten. The company, based in Summerland, B.C., has patented a way to “silence” the genes responsible for the enzymatic process that causes browning. It does this by adding a gene sequence into the cultivar’s DNA that disrupts the function of the genes responsible for that process.

“The history of apples, and any other fruit, for that matter, is a history of innovation and improvement,” says Neal Carter, founder and CEO. Apples have been selectively bred for thousands of years, for everything from taste to texture, he says.

The company had been waiting for a decision from the United States Department of Agriculture on the Arctic apples for five years. Approval for the firm’s Arctic Golden and Arctic Granny finally arrived last week. “Since it takes apple trees a number of years to produce significant amounts of fruit, it will likely be 2016 before any Arctic Granny or Arctic Golden apples are available for small test markets,” Okanagan Specialty Fruits said in a statement. A review is also under way by the Canadian Food Inspection Agency and Health Canada, and Carter says that process is nearing its end.

The B.C. Fruit Growers’ Association and the Fédération des producteurs de pommes du Québec are opposed to the modified Malus domestica. Yet it’s not the science these groups fear.

Labelling of genetically modified products is voluntary in Canada, and they’re worried about confusion in the produce aisle. “We are most concerned about a backlash,” said Fred Steele, president of the B.C. association, in an interview before the USDA approval. In 1989, the U.S. news program 60 Minutes aired a story about the controversial ripening agent Alar used on apples, in which it was called “the most potent cancer-causing agent in our food supply.”

Reaction was swift and unforgiving. The apple market crashed and, while the manufacturer debated the science behind that claim, it voluntarily halted sales for food uses. “That affected our prices and our ability to hold market share for four or five years,” Steele says. “I’m not bent out of shape about what people want to do in the GMO marketplace,” says Steele. “I just don’t want it in our marketplace.”

Carter says the comparison with Alar is unfair and unrelated. “First and foremost, my family and I are apple growers,” he says. “The Arctic apples have been through a rigorous review and found to be safe. We’ve been very open and transparent about the product.”

Jim Brandle, CEO of the Vineland Research and Innovation Centre in Ontario, says perception is reality in the produce aisle. The not-for-profit Vineland centre itself is working on identifying the molecular markers in apples related to characteristics such as sweetness, disease susceptibility and texture. One researcher at Vineland was recently awarded by Genome Canada for a project that found a strand of DNA connected to what it describes as the sweet “red-apple” taste favoured by consumers, which is actually unrelated to the colour of the fruit. Although Vineland is not working on genetic engineering, gene sequencing is now routine, Brandle says.

The apple has about 57,000 genes—more than the 21,000-plus in the human genome. The complex genetics mean apple trees from seeds are unpredictable, so commercial orchards are propagated by cloning, usually by grafting a new stem from an existing tree onto rootstock. “Without human intervention, there would be essentially no edible apples growing in North America,” Carter says. Indeed, the crabapple is the only apple native to this continent.

There are now more than 7,500 varieties of apple, and one day’s pomme du jour is the next day’s kale chips. The McIntosh of yesteryear gave way to the Gala, and now the Honeycrisp is hot. “Gala is an apple that wasn’t around 20 years ago, and Honeycrisp, as well,” says Brandle. “But they’ll cycle out. People will get used to them and something new will come on the market.” New apple varieties are big business. Patented and trademarked by breeders, they can only be cultivated by licensed orchards. “It’s a new world,” says Brandle.

Genetically engineered products are not rare on grocery shelves in Canada. The Canadian Food Inspection Agency has approved modified papayas, tomatoes, corn, potatoes, soybeans and squash. Okanagan Specialty Fruits is working on non-browning Fuji and Gala apples, and research is underway at OSF on pears, peaches resistant to the plum-pox virus, and apples immune to fire blight, a bacterial disease that attacks trees.

Brandle says if Arctic apples get to fruit stands in Canada, the public will make the final decision. “How big it is, and how important it’s going to be, I think the marketplace will determine. People, they’re going to go for it or not.” Steele doesn’t think they will. “I don’t want to eat a cut apple that’s three days old anyway,” he says. “I’ll eat a fresh one.”


Kyk die video: NE MOGU DA ZABORAVE PROSLOST! VJERUJU DA CE NOVI POCETAK SA VAMA DONIJETI USPJEH! (Januarie 2022).