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Unlocking the genetic code to the ‘secret of sweetness’

All to often the Paw Paw is considered the poor cousin to the Mango because many shoppers don’t think it is sweet enough.

That may be about to change thanks to a research and breeding program at Griffith University.

Molecular scientist Professor Rebecca Ford has used selective breeding rather the GMO to make paw paws sweeter and tells Mark the exciting thing is unlocking ‘the secret of sweetness’.

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