Imagine yourself about to slice a fresh and perfectly red tomato only to find it watery and the taste to be so bland – you’re not alone. In fact, it is acceptable for you to not like the taste of the current commercially-produced red tomatoes because they’re meant to taste that way. However, it wasn’t always this way – back in the mid 20th century, our great grandparents may just enjoyed a better-tasting version of tomatoes compared to us. The reason why that changed is because of our obsession on aesthetically-pleasing, perfectly red tomatoes. Compared to today, tomatoes back then used to have greenish colour around the stem. While they taste sweet, fruit sellers realised that consumers tend to not choose these sort of tomatoes, but instead, opt for the perfectly red tomatoes. Due to this, farmers began to selectively grow tomatoes with this trait, a process known as artificial selection.
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