Artificial vs Natural Watermelon & Sweetcorn

GMOs, genetically modified organisms. If you spell it in reverse it becomes OMG, like the scare it creates when people talk about it on the news. But if I tell you watermelon, peaches, corn, sweet potatoes and other fresh produces are GMOs, even the “all-natural organics”. For 10’000 years now without the fear and the buzz that modern GMOs have. This blog page is with very nice infographics explain to you the real “all-natural organic” that is indeed very far from what we know and what we have designed by random selection and cherry-picking traits.
Are we still treating diseases by making a random infusion of medicinal plants? Hell no, we have extracted and purified the active ingredients, made them more potent and also tested their efficacy and safety.
With GMOs, we are just improving our technique from random shotgun to surgical strike to achieve our goals: increase yields to make it more affordable, make food with added vitamins (Golden Rice to fight blindess due to Vitamin A deficiency) and foremost reduce the use of pesticides (Bt eggplant).

James Kennedy

Inspired by the recent Peach infographic, I set out to find the least natural fruit in existence, and decided it was probably the modern watermelon. Take a look below: which one would you rather eat?

Artificial vs Natural Watermelon

The watermelon, delicious as it is, has increased from 50 mm to 660 mm in diameter, which represents a 1680-fold increase in volume. While ancient “wild watermelons” weighed no more than 80 grams, modern watermelons can range from 2 kg to 8 kg in the supermarket, while the Guiness World Record for the heaviest watermelon recorded exceeded 121 kilograms in the year 2000. Thousands of years of human-induced evolution have worked miracles on these fruits. Let’s not forget that they’re completely artificial.

The most famous example of artificial selection is of course the selective breeding of the feeble teosinte plant into juicy, delicious, North American sweetcorn.

artificial natural corn james kennedy monash science chemistry

In 9000 years, sweetcorn has become 1000 times larger, 3.5 times sweeter, much easier to peel and much…

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