….And Now For Something Completely Fricking Obvious

Via Baker Creek Heirloom Seed Company, an article from the New York Times that would be funny if it wasn’t so tragic. Turns out (hold on to your socks, folks) that the process of tomato hybridization that led to the eerily perfect uniform red color one finds in grocery store tomatoes is exactly the process that made grocery store tomatoes taste like flavorless sacs of nothing. NO! I AM ASTONISHED.

Yes, that’s right. It took a geneticist tinkering away in her lab, switching out genes and creating mutant tomatoes to arrive at the conclusion that GMO and hybridized tomatoes are nasty, and that heirlooms are unadulterated and therefore tastier.  WELL PHEW.

Good thing there are laboratories out there to help us with these things.

Find the story here.

4 thoughts on “….And Now For Something Completely Fricking Obvious

  1. Wooooooooooooooooooooooooooooowuh. Really? Someone really spent money to have a scientist uncover the most obvious crime in recent food and farming history? Wow.

    • Yes, and Dr. No Sh!t Sherlock went on to publish her findings in the journal Science, to the inevitable applause and accolades of other pasty scientists who have never been outside or stepped foot in a garden. Saving the world, they are.

  2. See, I am going to have to disagree with you. I found the article very interesting after reading through it. Why would you think that altering the uniformity of color would change the flavor? We have been hybridizing and cross breeding tomatoes for all kinds of other things (different colors, different shapes) and those have influenced flavor in certain ways. A yellow pear tomato and a black cherokee tomato do not taste the same.

    To say that the discovery of an accidental mutation is a crime is a little harsh. People wanted a more uniform looking tomato, and the tomato breeders found it and gave it to people. I found the fact that a darker green tomato produced a sweeter fruit really fascinating and I am going to go see which of the 30 varieties of tomatoes on the farm has the darkest green color before turning red/yellow/purple/etc.

    • Well, I don’t totally disagree with your assessment of the article. I really enjoy learning about the science of things in general. What I find sad is that the appearance of food has overtaken its flavor and healthfulness time and time again. And the fact that a deliberate selection for a trait such as color is directly linked to a trait for tastelessness was supposedly just discovered by accident in a lab after 70 years of humans eating pretty but tasteless tomatoes is absurd. Perhaps in my snarkiness I was too harsh on the actual scientist, but the fact remains that this is not something we need scientists to tell us! We should have been able to correct course years ago if people were placing more importance on taste than on the color. Instead we seem to have agreed as cosnumers that it is more important that a hamburger have a bright red disk on it or that ketchup look a certain way than we are about how our food actually tastes.

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