Understanding The Word “Natural”

As election day approaches, one issue is really heating up that could have far-reaching effects on growers here in California: a ballot measure on whether products containing genetically modified organisms should be labeled. In last month’s “Seed For Thought” column I detailed why I was opposed to the measure, and expected some anti-GMO feedback from it. That’s fine, even encouraged, as the free exchange of ideas is part of what makes our country the greatest on earth.

The only thing that bothers me is that the first wave of comments in opposition to GMOs essentially were based on the same argument: They’re not natural. First off, that is assuming natural is always good. Arsenic is natural, but I’m not planning on feeding it to my kids.

Second, what precisely is natural? I got to thinking about this as I’m writing this column the same week I begin my annual visits to seed company trials. If you’ve never been to one of these trials, they’re fascinating. Next best thing (shameless plug alert!): Check out our coverage in a future issue, and be sure and check out the comprehensive coverage at www.GrowingProduce.com.

Hearing about new varieties is great. But the best part is that in most cases you get to hear about the new varieties straight from the breeders. These are the men and women who are truly passionate about their new varieties. I’ll never forget hearing one breeder a couple years ago refer to a variety she had developed as “one of my children.”

Thank You, Breeders

Listening to breeders, you realize how misunderstood the word “natural” is in regard to the grains, fruits, and vegetables we eat. You hear how about how much the breeders have changed this and that variety to make it better tasting, nicer looking, higher yielding, and more resistant to diseases. What if they’d just left that vegetable alone so it was “natural?” Great, if you want to eat a bitter, ugly vegetable that’s hard for growers to produce — making it more expensive to boot — go “natural.” Just don’t expect me to join you.

A good example is the tomato. Have you ever seen photographs of what scientists believe are the original, that is “natural,” tomatoes? Forget red, rich, robust fruit. They look like little green berries. It had to be some sort of genius who way back when looked at that fruit and said to himself, “You know, with a few modifications, that could be really be something.”

Would we be better off if that genius had decided that while the little green berry had possibilities, he would just leave it alone? Because turning it into a delicious piece of fruit (yes, I think the Supreme Court got it wrong) just wouldn’t be “natural?” Give me a break. Just because a vegetable has been touched by man isn’t necessarily a bad thing at all. In fact, sometimes it’s downright delicious.