Henry Klee, a horticulturist and molecular biologist at the University of Florida, may be a renowned scientist but his roots are in his hobby of gardening. Throughout his personal research with the produce industry, Klee has encountered some problems with today’s mass tomato growers. Rather than striving to make every product as delicious, plump, and juicy as possible, tomatoes are being put through the manufacturing ringer. The pre- and post-farming operations of pass4sure 00M-651 this sacred fruit have downplayed its aesthetic characteristics, giving tomato lover and researcher only one choice: to build his own.
Klee has observed two main issues with today’s tomato industry: mass production and poor post-level handling. The first involves the decision of most modern growers to produce for quantity, not taking into consideration the quality. He explains that “growers these days are not paid to produce great-tasting fruit. They are paid for yield, and how many tomatoes they put in boxes…”. In this sense, Klee believes that the sweet and savory taste combination that tomatoes, most pass4sure 140-420 notably of the heirloom variety, are known for is being sacrificed for their mere number. The fruits, so forced into maximum yield, are not equipped with the energy to produce good flavor as well. The second problem Klee has noticed largely revolves around the handling decisions and processes of these large companies after their tomatoes are harvested. Immediately after the growth period, the fruits are refrigerated for preservation purposes. However, this common practice actually halts the natural ripening of the tomatoes. Because they are technically considered fruits, they are unable to withstand low temperatures in their final stages of development (which continues after they are picked), giving them much less flavor and robustness. Klee believes that tomato producers know this fact and simply choose to ignore it in order to maximize profits.
To combat these production flaws, Henry Klee decided to investigate into the minds of fellow tomato lovers and subsequently alter the existing makeup composed within the fruit. To do this he first studied how the science of taste and smell interact, discovering that the human perception of flavor is composed of a combination of signals from your tongue and olfactory receptors. To make sure that each note was hit, Klee and his team researched the existing tomatoes on the marketplace and tested which qualities from each one were the best…and should therefore be combined to produce the ultimate tomato. I know what you’re thinking. All this science and internal modification of a natural being must go against the very non-GMO message our company stands for. Turns out, however, that Klee took this fact into consideration during his research specifically to maintain the sanctity of his work as a non-GMO project. Instead of breeding his new fruits through genetic engineering, he decided to use standard breeding techniques to weed out the bad genes without removing them altogether. He and his team simply cross-bed the most liked varieties by tomato consumers and created various hybrid varieties to suit their very heavily studied palettes, naming them “Garden Gem” and “Garden Treasure”, respectively. Their goal? Maintain the qualities of the fruit that people love and provide them more of those same characteristics to increase the happiness and healthiness of society.
We’ll join this mission. Will you?
For more information on Klee and his mission, visit http://modernfarmer.com/