Aug 17 2009
The Genetic Modification of Foods, Hard and Soft
I love nature, and am somewhat of an environmentalist. I do worry about about what kind of world this generation leaves future generations.
At the same time, I am also cautious not to be a blind sentimentalist: valuing the things in my world simply because I have had positive experiences with them. Perhaps that explains why I can welcome the news of a new fruit . . . created by scientists.
Citrus researchers at the University of California, Riverside have released a new mandarin (or tangerine) for commercial production. Named ‘DaisySL’ for Daisy seedless, the new fruit is finely textured and juicy, with a rich, sweet and distinctive flavor when mature. Its rind is smooth and thin, and bears a deep orange color.
[From, New Seedless Tangerine-Like Citrus Plant Developed]
Sounds delicious. How did they do it? [Cue background music fit for a Frankenstein flick now . . . ] Through a “mutation breeding project” and by grafting different species of fruit trees together! Oh my!
I don’t know whether the above qualifies as hard genetic engineering or soft, but allow me to explain how I view the difference. Soft genetic engineering is the creation of new food varieties by the selection and crossing of specimens over many, many generations (plant generations). Hard genetic engineering takes a huge short-cut, using advanced technology to splice desired genes in and undesired out.
When considering the desirability of genetically modified foods, this scenario comes to mind: You are an ancient, stone-age human. You walk out of the forest across a paved road (what the hell is that!) and discover a family garden heavy with ripe vegetables. What do you think?
My guess is part of the feeling could be worded this way: What monstrosities! What freaks of nature! Such small plants, such huge fruit!
If I grew up in a time of dinky, 3-inch ears of corn, would I be sentimental about that variety? Maybe. But I think I would quickly grow accustomed to sinking my teeth into the modern form.
Viva genetic change!
I always loved tangerines’ flavor more than I did oranges,but hated that the seed density is so high. I am a fan, now, of GMO.