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‘A catastrophe’: Greenpeace blocks planting of ‘lifesaving’ Golden Rice
(www.theguardian.com)
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this post was submitted on 26 May 2024
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What if it changes the flavor of all the world’s rice so sushi, risotto and every other rice-based dishes are different?
Unlikely. Each strain of culinary rice, particularly in Japan is incredibly specific. Sushi rice is often packaged with single strains and new cross bred strains are tracked and only a handful are legitimized for more widespread commercial cultivation. Crops are managed by experts who know exactly what to look for. Deviations in the crop selection for next crop's seed is carefully scrutinized for potential hybridization.
I find it easier to think in terms of apples. Like you know how you go to the supermarket and there are 8 types of apple? There's like hundreds of distinct cultivars of apple some that are hold overs from middle ages. Humans are very good at keeping their fav flavours from getting fucked up. Shout out to the Cox's Orange Pippin or really any Victorian era dessert apple. If you haven't tried one figure out how to get your hands on one. It's worth it
This is what I was replying to.
And I am saying that in our current cultivation structure gene flow is something we are already used to accounting for. They are talking about the actual bio engineering process that makes that unlikely. I am talking about normal everyday gene flow.
The process of farming has accounted for regular gene flow for a very long time. What you choose to reseed is a pretty easy variable to control. Cross pollenated strains might occur in new fruit or seed but what in totality you harvest and what you choose to replant is fundamentally different. Unlike your average amateur cottage gardener farming done by experts is often incredibly specific as to what gets kept. An expert can tell a lot of things based on the shape of the entire plant not just it's fruiting body before even relying on gene testing. If it's something you work with everyday minute differences become very noticeable.
Also, there may be other people reading this that are actually worried about losing a strain of rice something they value. A lot of alarm happens because people simply don't understand what systems already exist and their concern is essentially already a non-issue for other reasons.
Ah, I thought you were just jumping into a conversation that you didn’t understand.
I sort of understand it though just on a passing level. I have a friend whose background is in bio engineering (though he discovered he hated the jobs associated with his degree and actually became management) but also am also friendly with people who are big into gormand style heritage strain conservation and attended a few lectures held by our local University because I was interested in all the hubbub around "Frankenfoods" back in the early 2000's. My understanding of the biological aspects are shakier and generally just passing interest level because the rabbit hole is deeper and more technical... But I love studying the history of farming and crop cultivation which also has an understanding of prevention or propagation of weird hybrids through gene flow.
Some of the comments I read above is examples of very practical fears. People want to know that they are safe and that the things they like aren't endangered. Since media tends to just yell "LOOK AT THIS WEIRD SPOOKY THING! IT'S SPOOKY!" all the time because that sells best it's sometimes good to just rip the mask off a problem and go "It was old man Norman Normal the whole time!"
Assuming it's still safely edible, people would find a way to make it taste good enough. There's a million condiments in the world, something will work.