Why American Apples Just Got Banned in Europe | Mother Jones
Back in 2008, European Food Safety Authority began pressing the chemical industry to provide safety information on a substance called diphenylamine, or DPA.
Widely applied to apples after harvest, DPA prevents “storage scald”—brown spots that “becomes a concern when fruit is stored for several months,” according to Washington State University, reporting from the heartland of industrial-scale apple production.
The problems with mass food production, vol. 253,261.