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A tear-free onion that should be tastier and healthier has been created by using genetic tinkering to turn off the enzyme that makes us cry. The onions, which can be chopped without painful, stingy, weeping eyes, have been tested in the laboratory by New Zealand Crop & Food Research scientist Dr Colin Eady, with his collaborators in Japan. "If the research progresses well, would like to see them become the household and industry norm within the next decade," says Dr Eady.
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