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Tuesday May 24 2022

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    "At SCOOP we don’t demand exclusivity and actively encourage farmers to find new and better markets for themselves." Pic: Cotswolds farmer by David George

    Paying farmers 75p for each £1 consumers spend on their produce

    A worker handles wheat delivered to a milling facility in Chouf, Lebanon. Pic: Hasan Shaaban/Bloomberg

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    "World leaders should see hunger as a global problem urgently requiring a global solution"

    The Economist: The coming food catastrophe

    Pollutants cited by the researchers as increasing obesity include BPA, which is widely added to plastics. Photograph: Jonathan Brady/PA

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    President Joe Biden has called for ideas to help end hunger

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    "At SCOOP we don’t demand exclusivity and actively encourage farmers to find new and better markets for themselves." Pic: Cotswolds farmer by David George

    Paying farmers 75p for each £1 consumers spend on their produce

    A worker handles wheat delivered to a milling facility in Chouf, Lebanon. Pic: Hasan Shaaban/Bloomberg

    Bank of America: Food shocks will destabilise ESG

    "World leaders should see hunger as a global problem urgently requiring a global solution"

    The Economist: The coming food catastrophe

    Pollutants cited by the researchers as increasing obesity include BPA, which is widely added to plastics. Photograph: Jonathan Brady/PA

    Environmental toxins worsen obesity pandemic

    President Joe Biden has called for ideas to help end hunger

    Call for ideas: White House seeks to end hunger in the US by 2030

    "People need time at point of sale to learn to eat in a way that protects the planet"

    Shifting to care – the benefits of being the most inconvenient supermarket

    A pre-school age girl helps her parents pick out veggies in the produce section at the grocery store. She is reaching for a red pepper.

    Exploding the five fat myths of ethical food

    if it seems too cheap, it is too cheap. There’s something wrong somewhere along the way.”

    ‘Why’s chocolate so cheap?’: Aussies call for transparency

    Ukraine could lack seeds for grain crops for years

    Ukraine could lack seeds for grain crops for years

    Grains of wheat pictured at a mill in Beirut, Lebanon, March 1, 2022. REUTERS/Mohamed Azakir

    IMF, World Bank, WFP and WTO urge coordinated action on food security

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    "At SCOOP we don’t demand exclusivity and actively encourage farmers to find new and better markets for themselves." Pic: Cotswolds farmer by David George

    Paying farmers 75p for each £1 consumers spend on their produce

    A worker handles wheat delivered to a milling facility in Chouf, Lebanon. Pic: Hasan Shaaban/Bloomberg

    Bank of America: Food shocks will destabilise ESG

    "World leaders should see hunger as a global problem urgently requiring a global solution"

    The Economist: The coming food catastrophe

    Pollutants cited by the researchers as increasing obesity include BPA, which is widely added to plastics. Photograph: Jonathan Brady/PA

    Environmental toxins worsen obesity pandemic

    President Joe Biden has called for ideas to help end hunger

    Call for ideas: White House seeks to end hunger in the US by 2030

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Home Topics Tech

How farmers and scientists are engineering your food

"If you breed for other traits you breed out flavour"

June 24, 2021
in Retail, In the news, Research, Agriculture
0
How farmers and scientists are engineering your food

Franco Fubini, founder of fruit and vegetable supplier Natoora

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According to the BBC, “Flavour is a re-emerging trend, without a doubt,” says Franco Fubini, founder of fruit and vegetable supplier Natoora.

You might be surprised that flavour ever went out of fashion.

But finding truly tasty fruit and vegetable varieties can be difficult, largely due to the requirements of supermarkets, he says.

“They started demanding that varieties have a longer shelf life, so for example in the case of a tomato, it has a thicker skin, so the skins don’t split more easily; a tomato that perhaps ripens faster, that can absorb more water.

“So over time you breed your varieties for attributes other than flavour. The flavour attribute starts falling in importance, and as nature has it, if you breed for other traits you breed out flavour.”

Mr Fubini’s company specialises in seasonal produce selected for flavour, and sells its produce to restaurants and high-end shops around the world.

“Some of this rebirth comes from restaurants because chefs have quite a lot of influence,” he says. “That and travel have both spurred on this rebirth of flavour, this search for flavour.”

Breeders and researchers are leading this search, using sophisticated techniques to produce fruit and vegetables that have all the flavour of traditional varieties – while still keeping the supermarkets happy.

More here…

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