On my last trip to Indonesia, I ate papaya every day for two weeks straight. This tropical fruit is typically served after dinner as it is not only sweet but also aids in digestion. The papaya is peeled and de-seeded, chopped into bite-sized chunks, and displayed with lime wedges and dainty forks. I can tell you that not once did I tire of this luscious and delectable treat.

Today, the USDA (United States Department of Agriculture) sent out a press release announcing that the Government of Japan will now allow commercial import of genetically modified papaya to Japan. The approved variety is called Rainbow papaya and it is grown in the state of Hawaii. Below, the USDA explains how and why Rainbow papaya was created:
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