CRISPR for me - but produce a resistant Gros Michel please. Those really were better. It was long ago, so I don't remember it as well as McDonalds' switch away from beef tallow for their deep fryers (IMO their fries have been semi-inedible since then).

Also, there's a virus that keeps white mold (another fungus) under control. Maybe we need to engineer something to deal with the fungus...?