July 8, 2016
One of the exciting areas of agricultural research involves the collaboration between plant breeders, farmers, chefs and the general public. The goal is to produce a variety of fresh produce that the eater will truly enjoy. On the surface that sounds rather an obvious goal for growing food. In truth, our industrial food system encourages the breeding of crops not necessarily for the best flavors but for other characteristics that reflect the economic market.
In Madison, Wisconsin, through the Seed to Kitchen Collaborative, researcher Julie Dawson is focusing on breeding plants for local food markets. Referred to as ‘peri-urban’ agriculture production, it’s the growing of food intended for a specific local population. Often, that means a rural growing area near an intended market: a larger urban population center. Food that doesn’t have to travel great distances doesn’t need to be bred for sturdiness during transport, longer shelf life, and for yield potential. Those are primarily economic concerns that can impact the flavor and freshness of perishable products.
As mentioned above, collaboration is a critically important feature of this research. Scientists are generally not trained nor can be expected to have highly developed palettes to discern which possible flavors and textures are the right mix for a given food. Chefs do have this skill set and the general public by virtue of their numbers can demonstrate their preferences for a particular taste.
Wisconsin is but one area of the country where this type of research is being conducted. In Portland, we are fortunate to have folks who are doing similar work that is also part of the Culinary Breeding Network. Breeding plants ideally suited for local conditions and flavors, means more varieties of crops that are grown and ultimately more great tasting choices for the eater.
Here’s a link to the video: Culinary Breeding Network: Variety Showcase
From Wisconsin Public Television: