The tale of the tasteless tomato

The podcast explores the decline in tomato flavor due to breeding for durability and uniformity in supermarket produce. It highlights how prioritizing traits like thick skin and firm insides for shipping and shelf life has negatively impacted the sugar-acid ratio and volatile organic compounds responsible for flavor. The discussion covers the "uniformity trap," where a lack of genetic diversity makes crops vulnerable to diseases. China's efforts to restore tomato flavor through gene editing, specifically targeting genes that inhibit sugar production, are presented as a potential solution. The panel also touches on policy support for local varieties and the importance of genetic diversity for food security, referencing the strawberry tomato as a successful breed.