Scottish scientists are working to improve the flavour of the humble raspberry. This fruit is under pressure from both changing weather patterns and a split in opinion on what makes the soft fruit taste great. The flavour of the fragile fruit is particularly susceptible to changes in the environment, and shoppers are also divided on what makes a good raspberry.
Research has shown men, women and the young and old all have differing views on what a raspberry should taste like. Its popularity is struggling as a result.
Dr Julie Graham, soft fruit scientist and project leader at the James Hutton Institute, said that being able to release raspberries that both taste good and are resilient to environmental stress was key to the success of the soft fruit industry, which is worth around £115 million a year (€128 mln) in Scotland.
Source: scotsman.com
