Tag: Plant breeding

According to USDA data, per capita consumption of Brussels sprouts nearly tripled between 2011 and 2019, reflecting a dramatic shift in their public perception, largely because the old, bitter taste is a thing of the past. The transformation from a dreaded, mushy vegetable to a trendy, nutty side dish is a modern success story of food science and breeding.

According to a 2023 study published in *Frontiers in Plant Science*, regulatory frameworks worldwide are still debating whether newer gene-edited crops should be considered genetically modified organisms (GMOs). This highlights the complex public and scientific confusion, making it crucial to understand the fundamental difference between GMOs and the plants we changed with special molecules.

Seedless watermelons are created through a traditional breeding process that, at an early stage, uses colchicine to double a parent plant's chromosomes. This initial, chemical-assisted step has led to a widespread health concern: is colchicine in watermelon? For consumers, the answer is a simple and reassuring 'no'.

According to the FDA, GMO foods are as healthful and safe to eat as their non-GMO counterparts, but consumer preferences for non-GMO options are on the rise. This growing demand often leads to questions about the benefits and differences between genetically modified and non-GMO vegetables and what 'non-GMO' truly means for produce.

For thousands of years, the anti-inflammatory drug colchicine has been used medicinally and is derived from a number of botanical sources. The plant most notably known for providing the alkaloid when answering the question "which plant has colchicine?" is the autumn crocus (*Colchicum autumnale*).

Over 40 years ago, canola oil, as we know it, did not exist. The mild-flavored, heart-healthy oil actually has an interesting and sometimes controversial past, tracing its origins back to a less-palatable and nutritionally dubious predecessor. So, what did canola oil used to be called and why was the name changed?

According to agricultural experts and scientific data, all commercially sold pears are non-genetically modified organisms (GMOs), meaning you can enjoy your favorite fruit without this particular concern. This is because the development of new pear varieties has historically relied on traditional breeding methods, not modern genetic engineering.

Canadian scientists developed modern canola oil in the 1970s through traditional plant breeding to reduce unwanted compounds found in its predecessor, rapeseed. Many people wonder, however: does canola oil have erucic acid, the component that raised health concerns in the older oil? The answer lies in the careful genetic modifications that separate the two oils.

Purple tomatoes, like the bioengineered Norfolk Purple variety, have been developed to contain high levels of anthocyanins, the same powerful antioxidants found in blueberries. The core question—do purple tomatoes have anthocyanins?—is answered with a clear yes, but the science behind how they accumulate this pigment is fascinating and varied.

Since the 1990s, scientists have systematically bred Brussels sprouts to have a milder, more palatable flavor. This transformation answers the question of when did Brussels sprouts become less bitter, revealing a culinary evolution that surprised many who remembered the notoriously pungent vegetable of the past.