While plant breeders at many public universities focus on improving field corn, soybeans and other crops used in food manufacturing or livestock feed, those in Madison want to produce better-tasting vegetables. The university has long had ties to the vegetable processing industry, as Wisconsin is among the top two or three states in producing canned or frozen sweet corn, green beans and peas. "Apples are almost the only fruit or vegetable that when you go to the grocery store, you see 30 different apples all by name," said Bill Tracy, a sweet corn breeder who chairs the university's Department of Agronomy. Horticulture professor Julie Dawson is leading a project in which vegetable breeders work with local farmers and chefs to figure out what makes vegetables taste great and then produce easy-to-grow varieties with outstanding flavor. Dawson will use the information to see how closely the chefs' opinions match that of regular eaters and develop an evaluation system that can be used early in the breeding process to select the best-tasting prospects from hundreds of cultivars. Because really," she said, "it has to work for farmers as well as chefs.
Comment on Chefs, breeders pair up to produce tastier veggies
By M.L. JOHNSON, Associated Press, San Francisco Chronicle
Sun, 08/31/2014 - 7:45am
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