that will be grown here in Canada and has been approved by Health Canada and the Canadian Heath and Food Inspection Agency without asking the consumer?

Did you know that there is “no labeling required”? Did you know the main reason do do this is to avoid browning after peeling? To have a longer shelf life?

The agency claims that consumers throw away about 30% of their potatoes due to browning or thinking that if a potato has a brown spot it needs to be discarded. Could it be possible we have been too busy to cook them in a decent amount of time solely because we buy and forget? Let’s educate them a little. All produce spoils over time, and when there is a brown spot on a potato, you cut it off and discard it still using the good part of the potato. I think we consumers are not that daft. We know this. We also know that if you peel  potato and do not cover with cold water it will naturally go brown.

So, why now? I do not hear consumers complaining. I could say that I think this is for the commercial industry for use in large scale production like the Donald’s of the world who need this to happen solely for profitability. Not for you and your health. They say that the Innate potato will be resistant to blight…but for how long until a new virus or disease attacks that plant or potato?

You will not know if you are eating this genetically engineered potato, fresh or fried. You will if you go off the beaten path, head to a local market or buy organic. These potatoes need to be identified and properly labelled.

Think about your next box of fries…where did that food come from?

eat fresh*eat local*eat healthy

Stacey

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