I’m very interested in genetically modified vegetables. I really think they make life a lot easier for those of us who are busy all the time, what with jobs, kids, spouses, in-laws—but I don’t think the current choice of genetically modified vegetables goes quite far enough. So I’ve researched and found projects in development. Right off the bat is the square tomato. Imagine being able to stack your tomatoes or use them like Leggos. Cutting them would be a lot easier, too. Then there is the sour cream and bacon stuffed potato. By merely tweaking a few DNA snips, potatoes are being developed that can be grown already stuffed and ready to be baked without fuss. Here’s another: non-slimy ochra. Tired of that mucilaginous texture? They’re developing a new ochra that has the texture of rice. Nice, huh? OK, here’s a goody: steak-flavored broccoli. Scientists in the Ukraine have developed this strain of broccoli that tastes exactly like filet mignon with sauce béarnaise. With July 4th coming soon, a research team in Mississippi has created red, white and blue corn with kernels that spell out America the Beautiful. For export, they can modify the corn to spell out such things as Allons enfants de la Patrie. A think tank in Indio, California meanwhile has devised chocolate covered strawberries. Yes, these plants produce strawberries already covered with chocolate and, even more amazing, cream-filled centers. Another new technique takes two separate vegetables and blends their genes to create a new vegetable. For example, botanists at the University of Lithuania have taken asparagus and parsnips and created asparanips. If you’ve ever longed for the flavors of asparagus and parsnips in one juicy bite (and who hasn’t?), this is for you!
Posted on: Sun, 09 Jun 2013 16:28:00 +0000
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