How Are Seedless Grapes Produced? How Are Special Flavors Achieved?

Many people are still hesitant to eat seedless grapes because they believe they are genetically modified or chemically altered. However, the truth is that seedless grapes originated from natural mutations hundreds of years ago. The seedless varieties available today have been developed through natural crossbreeding using classical hybridization, which involves applying pollen from one variety to the flowers of another.

How Are Special Flavors Obtained?

A large portion of society is still unfamiliar with grapes that have unique flavors such as cotton candy, mango, caramel, and strawberry.

On the other hand, many people who are aware of these flavors question their health benefits. They often assume these grapes are genetically modified, chemically altered, or artificially flavored.

In reality, these flavors are also obtained through classical hybridization, where pollen from one variety is applied to the flowers of another. The process involves using existing grape varieties with distinct flavors, such as muscat (widely recognized by consumers) and labrusca (less known), which comes from the Vitis labrusca species.

When muscat-flavored grapes are crossbred with labrusca-flavored varieties, random combinations occur, resulting in the different flavors we offer. This innovative approach produces exquisite and unique taste experiences.

The technique used to develop these new flavored varieties is classical hybridization, meaning they are clearly not genetically modified. Instead, they are completely natural and healthy grapes.