New Zealand scientists have completed the testing of "tearless" onions.

Crop and Food research scientist Colin Eady said the onions were still in the developmental stage, but if the research progressed well they could become the household and industry norm within the next decade.

With collaborators in Japan, Dr Eady has been conducting lab tests to dry up the agent in onions that makes cooks teary-eyed.

Researchers have used gene-silencing technology to switch off the enzyme that is responsible for the "crying" compound when an onion is crushed.

Source: Stuff

via Spluch