I just read that honey is the only food that doesn't spoil.
So why don't we use whatever is in honey or bees that prevents it from spoiling and use it to preserve other foods?
I never knew that we geneticly alter our potatoes to prevent rapid spoilage. My French friend (I only mention he's French cause he can't believe the crap we in the US do to our foods) and I did a experiment. We put an organic potato and a modified one and left them in the frig for 6 mons. The organic one disappeared into a ball of bacteria. The modified one lost about 1/4 of its volume and got as hard as a lacrosse ball, but never rotted.