Sad news
- Thread starter Jimi
- Start date
OP
OP
- Joined
- Feb 9, 2025
- Messages
- 5,438
Offline
OP
OP
- Joined
- Feb 9, 2025
- Messages
- 5,438
Offline
If you cut open those giant supermarket strawberries this week, you know the sight. Bright red outside, white and hollow inside, and almost no taste at all.
You are not imagining that they used to taste better. They did.
Cornell horticulture professor Marvin Pritts tracked it. He grew strawberry seeds from every decade of the last hundred years side by side in the same field. Size went up. Yield went up. Firmness went up. Sugar content and flavor went down.
Why? For decades breeding chased what ships, not what tastes. UC Davis researchers document strawberry yields up more than 2,700 percent since the 1960s, from about 6 tons an acre to 30 tons today. Berries got bred to be big and firm enough to survive two weeks of cold trucks and cold storage. Even Driscoll's, which controls about a third of the world's berries, says the most notable change was firmness — the old varieties were so soft you had to eat them right from the field.
And strawberries do not ripen after they are picked. If they are picked early to survive the trip, they will stay white and tart inside forever, no matter how red the outside turns. Cold storage makes it worse, shutting down the aroma compounds your nose reads as sweetness.
That's why a 2021 study in Horticulture Research with 148 samples and more than 15,000 tastings found most shoppers said modern berries lacked sweetness. Liking was driven by sweetness, flavor, and texture. The lab sees it too. The U.S. market will accept a Brix sugar reading of 7. Growers who aim for flavor aim for 9 or higher. A good Albion from a farm stand tests around 8.9, a Japanese Nyoho around 10.6. That little gap is the difference between candy and crunchy water.
You can still find the real ones. Look for smaller berries that are red all the way through and actually smell like strawberries when you lift the clamshell. Farmers markets from late May through early July, pick-your-own farms, a stand growing Albion — those were allowed to ripen on the plant. That is what a strawberry is supposed to taste like.
You are not imagining that they used to taste better. They did.
Cornell horticulture professor Marvin Pritts tracked it. He grew strawberry seeds from every decade of the last hundred years side by side in the same field. Size went up. Yield went up. Firmness went up. Sugar content and flavor went down.
Why? For decades breeding chased what ships, not what tastes. UC Davis researchers document strawberry yields up more than 2,700 percent since the 1960s, from about 6 tons an acre to 30 tons today. Berries got bred to be big and firm enough to survive two weeks of cold trucks and cold storage. Even Driscoll's, which controls about a third of the world's berries, says the most notable change was firmness — the old varieties were so soft you had to eat them right from the field.
And strawberries do not ripen after they are picked. If they are picked early to survive the trip, they will stay white and tart inside forever, no matter how red the outside turns. Cold storage makes it worse, shutting down the aroma compounds your nose reads as sweetness.
That's why a 2021 study in Horticulture Research with 148 samples and more than 15,000 tastings found most shoppers said modern berries lacked sweetness. Liking was driven by sweetness, flavor, and texture. The lab sees it too. The U.S. market will accept a Brix sugar reading of 7. Growers who aim for flavor aim for 9 or higher. A good Albion from a farm stand tests around 8.9, a Japanese Nyoho around 10.6. That little gap is the difference between candy and crunchy water.
You can still find the real ones. Look for smaller berries that are red all the way through and actually smell like strawberries when you lift the clamshell. Farmers markets from late May through early July, pick-your-own farms, a stand growing Albion — those were allowed to ripen on the plant. That is what a strawberry is supposed to taste like.
OP
OP
- Joined
- Feb 9, 2025
- Messages
- 5,438
Offline
Right after a $1.1 billion deal with Bill Gates’ Microsoft.
The same man who funds global health initiatives.
Now showing up in the most consumed soft drinks on the planet.
The official story treats it as coincidence.
We’ve already mapped the full trail of corporate partnerships that put toxic fluoride into everyday products without public debate.
The researchers noted that because fluoride is never on the label, there is no way to know how much you are drinking.
And it does not just pass through you. It settles in a small gland in the center of your head, the pineal gland, the one the ancients called the third eye, and hardens it under a shell of calcium. The dreams fade. The clarity goes quiet.
For 5,000 years, monks used one fruit, the King of Medicine, to clear that shell.
The full story
www.haritakiblog.com
Had you ever wondered what else was in your soda?
Users who are viewing this thread
Trending content
-
Thread 'Music Game - Keep a word, drop a word from the song title or artist name'- gopher_byrd
Replies: 2K -
-
-
-
