VERONA, Wis. (AP) There's a good chance that many of the trendy vegetables foodies latch on to in the next decade will come from the University of Wisconsin-Madison. <br />
Plant breeders at other public universities focus on improving field corn, soybeans and other crops used in food manufacturing. <br />
Those in Madison are working on producing better-tasting vegetables. <br />
Horticulture professor Julie Dawson is leading a project in which breeders work with local farmers and chefs to determine what makes vegetables taste great. <br />
Participating chefs taste and evaluate boxes of produce every week for qualities like sweetness and texture. <br />
One is Dan Bonanno, who estimates he's tasted 80 different tomatoes since mid-July and says he never knew there were so many varieties.
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