Seed breeder focuses on flavor while retailing transportability

A tomato can be a complex thing. There's anintricate interplay between a large number of sugars, acids and volatiles thatblend together to form that unique tomato flavor. As if mastering those factorsweren't enough, tomato growers also have to take into account the physicalcharacteristics necessary so that fruit can be safely shipped to markets acrossthe country. There's traditionally been a trade-off between the flavor factorsand sturdiness for shipping, but after a commitment to focusing on the flavor,Monsanto has found a way to combine the flavor consumers want with thesturdiness shippers desire.

“In order to have a year-round supply oftomatoes for retailers across the country, tomatoes must be hardy enough towithstand shipment from different locations,” said Monsanto's SekharBoddupalli. “The ability to withstand shipping is usually inverse to flavor,but we asked: why not have both?” A steady supply of tomatoes means thatmarkets are often supplied from regions, sometimes thousands of miles away thatnecessitate a sturdy tomato. But Boddupalli, who works on a team dedicated toimproving the flavor of fruit, says that they've been working on ways to makefruit that can withstand long journeys while retaining flavor.

“Traditional heirlooms have great flavor,but they can't be transported long distances,” said Boddupalli. “But we'vefigured out the genetics to make a tomato that combines long shelf life and theability to be shipped long distances without affecting flavor.” He noted thatthey've been able to incorporate the research they've done into a tomatovariety and a melon variety. Both varieties combine flavor that consumers likewith shipping characteristics that make it feasible to ship the fruit to manymarkets.

The Melorange melon has tested very wellwith consumers, said Boddupalli, and the Ventero tomato has done very well inEuropean markets. Now that they've found the way to retain flavor andtransportability, Boddupalli said it's just a matter of extending the sametechnology to all other varieties of fruit that have traditionally sufferedfrom the flavor versus shipping conundrum. If they can get that right, hethinks it will be great for growers, retailers and the health of consumers.

“At the end of the day, if we improve thetaste of tomatoes and melons and increase consumption, it's going to improvepeople's health,” said Boddupalli. “If we can retain flavor and improve thecondition of the product, then it's good for everyone.”