The GLP is committed to full transparency. Download and review our 2019 Annual Report

What factors drive Europe’s superior tasting vegetables?

| | February 15, 2016

This article or excerpt is included in the GLP’s daily curated selection of ideologically diverse news, opinion and analysis of biotechnology innovation.

The GLP aggregated and excerpted this blog/article to reflect the diversity of news, opinion and analysis.

. . . . Why does Europe get amazing produce while we’re left with pabulum?

. . . .

“The bottom line here with the industrial tomatoes is that tomatoes have been bred for yield, production, disease resistance,” [Harry Klee, a horticulture professor at the University of Florida] told me. “The growers are not paid for flavor — they are paid for yield. . . .”

. . . .

Cooking with seasonal produce is often regarded by the best chefs as the key to more flavorful meals. But, . . . Americans seem to want their produce available at all months of the year.

That inevitably has an impact on taste. Buying out of season means the produce has to be picked long before it has ripened and then shipped very long distances. . . That journey can batter the flavor out of fresh fruits and vegetables.

Read full, original post: Why fruits and vegetables taste better in Europe

News on human & agricultural genetics and biotechnology delivered to your inbox.
Optional. Mail on special occasions.

Send this to a friend