Tomatoes engineered for flavor
A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed. In this case, the methods to be used are plain old selective breeding, backed up […]
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A friend recently forwarded me this article by Kenneth Chang in the NY Times which discusses efforts by scientists at the University of Florida’s Institute for Plant Innovation to built a better tasting tomato that can still be mass marketed. In this case, the methods to be used are plain old selective breeding, backed up