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(article, Culinate staff)
Every pie baker knows that when apples are cut and their flesh is exposed to the air, their pale insides rapidly turn brown. The food industry has tried to figure out ways to prevent or at least stall this process for years — after all, who wants to eat a dingy slice of fresh apple? But the news that Okanagan Specialty Fruits had developed an apple that, thanks to genetic modification, would never turn brown wasn't exactly welcomed. As the New York Times pointed out, apple growers were immediately concerned that consumers would reject the GM apple, dubbed the Arctic Apple. If an apple never turns brown, even when bruised, how would an eater know if it was truly fresh? More to the point, despite the prevalence of GMOs in our food supply, the apple would be a fresh, whole food openly marketed as a genetic marvel. The USDA is currently holding a public comment period on the proposed new apple. It remains to be seen whether consumers will bite.