Are you optimizing for any experiential aspects of your tomatoes, like taste or texture? Personally, in my area tomatoes are cheap enough to not think about the price, but the products widely available from supermarkets taste like water
> Are you optimizing for any experiential aspects of your tomatoes, like taste or texture?
Yes - but this mainly comes down to the varieties that you grow. You can grow varieties that are very tasty and are usually sold in the premium tier. And you can grow high-yielding tomatoes with less taste.
>Personally, in my area tomatoes are cheap enough to not think about the price, but the products widely available from supermarkets taste like water
Where are you based? High-tech greenhouses already supply a lot of premium-tier produce in Europe but there is an undersupply in the US/Asia.
Interesting. I've always wondered why tomatoes in the US taste like shit. Why is there a trade off between high yield and taste? Is there not a high yield + great taste variety?
I think its largely about shelf life and bruising?
there is this kind of tomato I buy if there aren't any others. it always looks perfect on the outside...and seems to last forever sitting on the counter at home.
but if its old enough, the seeds will have sprouted when you cut into it.
