The latest novel product is coming from China and they call it - The Blue Strawberry. Chinese scientists have taken the red garden variety Fragaria x ananassa and genetically modified it. But we’re not talking about a simple GMO fruit or vegetable.
The Chinese claim is that scientists have injected the plants’ seeds with certain genes coming from an arctic fish called Liopsetta glacialis. It’s a species of fish, which has built-in natural antifreeze, protecting it in the polar waters.
Antifreeze glycoproteins or AFGPs are found in a number of other cold-water fish, too. Some sea birds have them. However the type found in the artic flounder– is said to be the most effective at preventing freeze.
As a result of the genetic engineering, Chinese scientists have created what looks to be a neon blue strawberry, instead of the bright red we are accustomed to.
Why was it supposedly made? The Chinese food industry wanted a version, which could resist frosts, snow and bad weather, but wouldn’t taste bad after thawing.
Chinese scientists actually claim its flavor is the same as the normal red varieties, but their wording infers they are only reporting the taste of their own creation therefore there is no real evidence.
The root of the Chinese invention is actually based in legit science. As early as 1998, the USDA’s National Agricultural Library cites an industry journal article about transferring the protein gene of winter flounder to the strawberry plant.
Another New York Times article about genetically modified foods mentions it briefly: “Thus, an antifreeze gene from Arctic flounder has been introduced into strawberries to extend their growing season in northern climates. But contrary to what many people think, this does not make the strawberries fishy…”
There are hundreds of Chinese companies selling the Blue Strawberry seeds online on prestigious platforms like Alibaba.com, so it may come as no surprise to come across them in real life.
Two things to consider though; the fruit is the process of a pure Chinese gene-modification procedure and second - there are no studies and evidence that it does not hurt your organism./AgroWeb.org