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World’s First GMO Apple Easy to Spot … Or Not

December 20, 2013 Comments off

theepochtimes.com

Unlike conventional apples, the world’s first GMO apple won’t brown when bruised or sliced. (Photo courtesy of Okanagan Specialty Fruits)

In a few months regulators are poised to approve the first genetically modified apple. The new fruit is expected in grocery stores as early as 2014.

Made by Okanagan Specialty Fruits (OSF), the Arctic Apple comes in Golden and Granny Smith varieties, with Fuji, Gala, and others to follow. Unlike conventional apples, Arctic does not brown when sliced or bruised.

The Arctic Apple differs from other genetically modified organisms (GMOs) in a very important way: consumers will be able to identify it.

All fresh fruit will be labeled with an Arctic sticker, and processed foods containing more than 5 percent of Arctic Apples will bear the Arctic logo. Only pasteurized products such as juice and sauce will not be labeled.

As big food manufacturers and bioengineering companies spend millions to squash campaigns aimed at identifying GMOs, Okanagan wants its product to stand out in the marketplace.

In a series of videos addressing questions of safety and science, OSF owner, orchardist, and bioresource engineer Neal Carter said that unlike other GMO crops that are designed with traits that only benefit the farmer such as built-in pest control or pesticide resistance, Arctic Apples are designed with the consumer in mind.

Flavr Savr a Failure

OSF is not the first to try this business model. The Flavr Savr tomato, introduced in 1994, was the first commercialized GMO. Initially Full Article Here

Einstein was right – honey bee collapse threatens global food security

February 8, 2011 Comments off

The bee crisis has been treated as a niche concern until now, but as the UN’s index of food prices hits an all time-high, it is becoming urgent to know whether the plight of the honey bee risks further exhausting our food security.

Almost a third of global farm output depends on animal pollination, largely by honey bees.
These foods provide 35pc of our calories, most of our minerals, vitamins, and anti-oxidants, and the foundations of gastronomy. Yet the bees are dying – or being killed – at a disturbing pace.
The story of “colony collapse disorder” (CCD) is already well-known to readers of The Daily Telegraph.
Some keep hives at home and have experienced this mystery plague, and doubtless have strong views on whether it is caused by parasites, or a virus, or use of pesticides that play havoc with the nervous system of young bees, or a synergy of destructive forces coming together.
The bee crisis has been treated as a niche concern until now, but as the UN’s index of food prices hits an all time-high in real terms (not just nominal) and grain shortages trigger revolutions in the Middle East, it is becoming urgent to know whether the Read more…