The U.S. Agriculture department just approved the first genetically altered apple for the U.S. market. A Canadian outfit has designed, yes, DESIGNED, an apple that neither bruises nor browns when sliced open or bitten into. I suppose it stays red and fresh for hundreds of years and has a half life of several billion, longer even than a discarded k-cup. They reengineered the thing minus an aging protein or something of the like so that it appears fresher than it really is. While it may not brown or bruise, it might taste just as soggy and mushy as a bruised apple would, unless they’ve managed to artificially preserve the crispness, which I admit would have a certain appeal, that is if they’ve not used something like formaldehyde. I really don’t like soggy apples but I like the smell of formaldehyde even less. And in my view, there is a place for soggy and brown apples and that would be in a jug of cider.
The Okanagan Specialty Fruit company that designed the GMO apple is planning to add a logo to the apple sticker in the form of a snowflake which would distinguish it from a real apple. It’s interesting that the natural and pristine snowflake is their choice of logo for the born in the lab apple. Maybe they are also planning to produce these apples to make Ice-Wine, which I rather like. But is an apple even an apple, if it’s DNA has been altered? Isn’t it kind of like Froot Loops cereal? The loops are not fruit, which is why the cereal is spelled Froot. And like Cheez Whiz, which is the not the reel deel, the Canadian apple should be spelled to reflect its synthetic properties – say Apel or Aple or maybe Apul. Since they designed out a protein, I think it only fitting the thing lose an l.