We’ve hit a genetically modified wall in the commercial fruit biz. Okanagan Specialty Fruits, a British Columbian company, has genetically altered apples to suppress browning when cut or bruised. They’re called “Arctic Apples”. No idea why.

I’ve always wished apples didn’t brown so quickly, but now that they’re here, I’m hesitant. Arctic Apples are safe to eat and still taste good, they just don’t brown so fast. It sounds like a great idea, but to me it just doesn’t feel right. Apparently I’m not alone – surveys are showing a surprisingly high dislike for the idea (depending on which side of the debate asks the question, of course).

Most of our produce has been cultivated by our hands into what it is today – orange carrots, fat corn, etc. But this is one of the few “genetically modified” produce foods so far. I don’t think it’ll go over well in the marketing campaign. Pampering and protecting veggies to make them bigger and prettier is one thing, but changing a fruit’s behaviour may just be a little bit beyond our range of acceptance right now. Arctic Apples will still catch on I’m sure, just eventually.