The Sucresprit flower is found mainly in caves as it is very sensitive to light. It’s petals are almost translucent due to the lack of chlorophyll.
The flower is cultivated, harvested, and processed in large quantity as a natural sweetener. In recent years it has grown to be the biggest export of its native planet due to the high demand for this low-calorie sweetener.
A team of scientists have tried to create a cultivar that is more resilient to light. The GMO crop is hoped to reduce processing costs.
So far, the tests have proven unsuccessful.