Posted on 05/12/2017 1:44:47 AM PDT by vannrox
There’s a revolution coming to your supermarket, and it’s going to start in the tomato aisle.
After more than a decade of study, researchers at the University of Florida have identified the chemical compounds responsible for giving a great tomato its distinctive sweet, earthy, slightly grassy taste. They have also determined the genes that code for these chemicals and where they can be found in the tomato genome.
Their results, published Thursday in Science, could help breeders create tomatoes that are hardy enough to survive the often long and arduous journey from field to store without sacrificing flavor.
Experts say we could be on the brink of a tomato game-changer.
(Excerpt) Read more at latimes.com ...
Thank you China.
Grow heirlooms, you lazy SOB’s...
Hope they’re right. But how many times have we been promised tastier meat and produce thru chemistry, only to have the hype fall flat?
Grocery stores = cancer, diabetes...eat up, America.
I'm going to order some seeds for Park's Whoppers this fall. See if I can't grow something if I really try hard (I've been known to kill cacti thru neglect), because I'm tired of the bland tomato scene at the supermarket.
GMO tomatoes. NO THANKS. I will tend my 30 heirloom plants in my greenhouse until they turn bright red and enjoy.
ATTACK OF THE KILLER TOMATOES!
Not sure where you live or means but here is a suggestion.
Find a rancher (farmer) that is willing to sell you (or a group of people) a grass fed calf (half, quarter, whole) right off the cow. I usually charge folks 10% over market ring price. If you buy a 500 lb calf you will get about 200+ of meat that will keep in a freezer about a year and a half
Find an Angus or European type cross bred type. They usually have the better meat and marbling of the meat.
You will have to know a butcher/packer in the area to take it to for kill/butcher/wrapping. Have the butcher shop hang the meat for at least 2 weeks to let it go through rigor. The cost in our area to kill is $50 and to cut and wrap is $.35/lb.
The meat tastes like non you have never eaten. It does not have that greasy corn fat taste since it has never been subject to any corn product but only milk and grass. NO vaccines or steroids (important question to ask rancher). If you have never eaten it before it does take some getting use to but it is healthy and delicious.
I have people lined up to buy my calves. Several are cancer patients that doctors have recommended that they eat food that is guaranteed to not contain any type of other drugs
Coming right up! A whole new array of chemicals to give the ‘maters a little flavor. Can you say “GMO”? More mad scientists screwing with our food. It never was the tomato’s fault. It’s the greedy bahstids picking them green that cause the “no flavor” problem. How did we ever get good tomatoes in the days of train cars cooled with crude melting ice, etc. Now we have refrigerated everything, but insist on harvesting produce before it’s ripe....and then wonder why it has no flavor!
Like the tasty-lee tomato. It looks ripe and delicious, but it’s only red due to gene tinkering and it doesn’t taste much better than other tomatoes.
Related article: http://www.freerepublic.com/focus/f-news/3552335/posts
Yeah, let’s all click over to the LA Times and help generate some revenue for them. After all it’s important news about tomatoes....
Walmart is the master of selling fruits and vegies that are hard and cardboard and taste like cardboard.
Fresh foods are better at a real grocery store. The best come from a home garden.
Yum, that sounds sooo good! Unfortunately, I live in California where flavor has been outlawed.
Tomatoes are fags.
No worries:Lab members are making their new cultivars the old-fashioned way, by collecting pollen from one flower and manually putting it on a flower from a different plant.The idea seems to be to use in info from the genome, but to eschew gene splicing. Should be fine.
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