Apples Will No Longer Brown Thanks to Genetics

          Brown apples are now a thing of the past; 2015 brings with it a breed of genetically modified apple that no longer browns when cut or bruised, thanks to the Canadian company Okanagan Specialty Fruits. According to the CNN article announcing the approval of the genetically modified apples, "Scientists working on genetically engineered plants and animals typically add--rather than remove--genes to formulate more desirable variations of their products." The scientists of Okanagan were able to "turn off" the enzyme that typically causes apple to brown after being exposed to the air.
          Ever since the start of the release of genetically modified organisms (GMO's) to the produce market, skeptics have been criticizing the unknown effects that the modified produce could potentially have on our health. For example, the Non-GMO Project has been working to inform consumers about GMO's and how little we know of their effects on human health. Neal Carter, founder and president of Okanagan, however, assures that "these trees produce flowers and fruit of the same composition and analysis [as conventional apples]." GMO's have been, and will continue to be debated upon, as they become more prevalent in markets as they are modified to survive douses of pesticide or to fend off insects. Carter further believes that his company shouldn't be forced to use a GMO label on its apples. "Label it just like any other apple. ... Let the consumer decide."
          I am personally also a skeptic of certain GMO's. Science has made leaps and bounds in terms of making safer, larger, more nutritious produce for the consumer. However, a non-browning apple will never cue us when it is expired. Too much modification in society is a bit overwhelming, and I think that we need to slow down to understand the effects of GMO's before further modifying the products on the market.