Consumers might not get to see the same apples, grapes, melons, peaches and plums anymore, after the reported entry of hybrid fruits into the market. Apparently, the fruit market has gracefully followed designer trends with fruit manufacturers, hybridizing fruits in the most creative way possible to cater to the changing consumer preferences.
With a $100 million business in the US alone, fruit hybridization has claimed to have taken the flavor, texture and color of fruits, like apples, plums, apricots, to carry new gourmet tendencies and endless breeding dimensions. In a nutshell consumers can now taste nectarine and plum in Nectaplum, a blend of plum and apricot in Pluot, apricot and plum again Aprium, so on and so forth.
This innovation in the produce aisle is not new, as an early report in CNN points that the inventor Floyd Zaiger of California had already patented more than 200 new varieties of fruits through conventional pollination in the year 2004.
Doubtless the consumers might have got the hint by now that these hybridized fruits are free of the ‘ifs’ and ‘buts’ of genetic engineering, what makes the claim juicy is the addition of consumer convenience.
Consumers not only get to eat juicier fruits customized to fit into a range of flavor preferences, but they seemingly get the luxury of eating fruits in thin-skinned, easy-to-peel and seedless varieties. In addition to this the consumers can also get bio-availability of nutrients by munching a single fruit, which already has a fusion of two or three nutritious fruits.
Hybridized fruits might make culinary and beverage creations in the category of gourmet juices, bakery items, concoctions, confectionery and hard drinks a lot more easy, as chefs and home-cooks would have to do little work in finding ready juice blends and nutritious one in a single fruit.
Well the fruit aisle will definitely to reap juicy sales as long as it markets a new, nutritious, peculiar flavored fruit for the ‘flavor-freaky’ Americans.
