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I think we can all agree that Supermarket tomatoes are bland. They're often gassed to make them red and more appealing to buy. However, price wins over taste.
There are people out to fix that. They're surveying tastiness and overlying DNA to figure out what aspect of the fruit makes it the nummiest! I'd suspect the goal will be to combine robustness (for shipping, storage, and supermarket sales) along with flavor. One can imagine the company that cracks that equation will have a virutal goldmine on their hands.
http://www.wired.com/wiredscience/2012/05/tomato-chemistry/#more-112318
There are people out to fix that. They're surveying tastiness and overlying DNA to figure out what aspect of the fruit makes it the nummiest! I'd suspect the goal will be to combine robustness (for shipping, storage, and supermarket sales) along with flavor. One can imagine the company that cracks that equation will have a virutal goldmine on their hands.
http://www.wired.com/wiredscience/2012/05/tomato-chemistry/#more-112318