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Taste is a really difficult thing to optimize for due to the subjective nature. There are certainly specific chemicals that appear in really tasty food that can
by rezistik 10y ago
Taste is a really difficult thing to optimize for due to the subjective nature. There are certainly specific chemicals that appear in really tasty food that can be analyzed and used to guide the breeding process but it's incredibly complicated.
Optimizing for anecdotal data is one of the things I'm working on, it's amazing the depth you need in selecting specific traits to breed into plants.
- bluthru 10y ago>Taste is a really difficult thing to optimize for due to the subjective nature. No one tastes locally grown produce and thinks, "this is OK, but I really prefer the flavor of the produce that's genetically engineered to not bruise as easily in shipping."
- rezistik 10y agoWell yeah absolutely, I'm saying it's a qualitative trait as opposed to yield per acre which is quantitative.