Tearless Onions A Step Closer

This special "tearless" onion could become the household and industry norm within the next decade if the research progressed well. Dr Eady and collaborators in Japan have been conducting lab tests to dry up the agent in onions which caused the tear. In this research, gene-silencing technology has been used to switch off the enzyme that is responsible for the "crying" compound when an onion is crushed.

The question is whether the tearless onion is still tasteful as its origin after genetically modified? If it loses a bit of the onion taste which it supposes to have, i think that is not an onion anymore. LOL.

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