Chefs, breeders pair up to produce tastier veggies
By The Associated Press
Posted 10:30AM on Sunday, August 31, 2014
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 />
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Plant breeders at other public universities focus on improving field corn, soybeans and other crops used in food manufacturing. <br />
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Those in Madison are working on producing better-tasting vegetables. <br />
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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 />
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Participating chefs taste and evaluate boxes of produce every week for qualities like sweetness and texture. <br />
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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.