In 2018, the inherently slow process of crossbreeding may seem as quaint as Web 1.0. New technology has helped speed up the process; adjustments that might have taken 30 years in the field in the past can now be made almost instantly on a single machine in a lab.
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The problem: There’s still no standardization in place to alert consumers to which of the produce in a grocery store has been genetically manipulated, much less how.
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When you’re standing in front of, say, a neat pyramid of tomatoes, you’re missing some crucial insight into how that produce came to be. The results of the different ways to manipulate a crop (crossbreeding, GMOs, and a third category of gene-edited crops) look the same, but there’s no transparency about how those tomatoes — or mushrooms, or onions, or whatever — you buy in the supermarket have been grown, nor is there clear regulation of the science that goes into making this produce, which has been a controversial issue since GMOs were first commercially introduced in the 1970s. None of it is unsafe, necessarily, but don’t we deserve to know how food we’d otherwise presume weren’t subjects of science was made regardless?
Read full, original post: The secret ways scientists are altering your vegetables
