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That said, a second question is where the current trend is going to lead then. If we are on a steady decline in nutritiousness of our produce what is the projection for 50 years from now?
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
Sure, but this is not about taste in the first place, it's about the nutritional value of your produce. After all, eating fulfills more than one purpose.
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
Here in the UK (though I'm sure this applies globally), tomatoes sold in supermarkets taste like plastic. Reason being is that they are picked when they are green and they "ripen" by the time they get to the store shelf.
This is done because tomatoes are almost impossible to transfer safely in large quantities, because when they are ripe they are softer, bruise easily and they tend to go bad quickly.
So, grow your own tomatoes - it's surpisingly easy - and the taste is amazing.
TLDR: Yes.
Blueberries that taste the same but are transparent in the middle. Tomatoes that tase water. Cucumber that look great and almost tasteless. You don't know what you are missing if you have never tasted the "real" deal.
Sure, but this is not about taste in the first place, it's about the nutritional value of your produce. After all, eating fulfills more than one purpose.
Well, who here buys their vegetables based on nutrition? Who even knows how nutritious their particular vegetables are (probably not if you have a lab)? Companies optimize for what customers will pay for, and everything else falls by the wayside.
Could be, but arent't there other mechanisms? Like companies optimizing for profit, then using advertisement to lure customers in paying for it?
Earlier quoted context omitted.
Sure, but this is not about taste in the first place, it's about the nutritional value of your produce. After all, eating fulfills more than one purpose.
Wouldn't be surprised if there's a relation between taste and nutritional value though.
Well, who here buys their vegetables based on nutrition? Who even knows how nutritious their particular vegetables are (probably not if you have a lab)? Companies optimize for what customers will pay for, and everything else falls by the wayside.