I'm kinda into tomatoes: the same variety can result different taste and nutritional value (dry matter content) depending on the growing conditions. I know two

I'm kinda into tomatoes: the same variety can result different taste and nutritional value (dry matter content) depending on the growing conditions. I know two greenhouse growers, growing the same variety of tomato on the same rootstock in the same medium. One of them has ~5-5.5% DMC while the other has close to 8% in the mid-spring season. They taste different, but they yield different as well (higher quality means lower yields).