Volume 87 Issue 5 | pp. 30-31
Issue Date: February 2, 2009

Authenticating Food

Researchers are developing peptide nucleic acids as a way to detect DNA in food
Department: Science & Technology

OLIVE OIL is serious business in Italy. Although people outside the country may consider a preference for extra-virgin olive oil as evidence of a refined palate, locals take things a step further, discussing the relative merits of olive cultivars such as Canino or Ogliarola, which differ in some genes by only a few base pairs.

Then there's the financial side of things: Because olive oil can sell at a high price, the country, and indeed . . .

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