Chinese scientists recently revealed the history of domesticated peach.
The fuzzy fruit has been one of mankind’s favourite treats for thousands of years. Today, the world produces 23 million tons of peaches and nectarines a year. China accounts for over half of global production, while Italy grows the most in Europe (1.5 million tons).
In 2013, the US produced one million tons of peaches, according to the Department of Agriculture. Georgia, the Peach State, is the third-largest producer (35,250 tons) grows half as much as South Carolina (69,650 tons).
But by far the largest producer is California (648,000 tons of fruit), where peach growers create 3,240 jobs and contribute $374 million to the state’s annual economy.
Peach and its close relatives – stony fruits such as almonds, apricots, cherries and plums – are important agricultural crops, providing vitamins and antioxidants in many diets. For example, researchers at the Harvard School of Public Health found that eating two peaches a week reduces the relative risk of breast cancer.
The fuzzy fruit is clearly valuable to our health and wealth. And by asking questions about its genetics, scientists are revealing why peaches are so appealing to us.
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