Monsanto focuses on improving flavor while retailing transportability

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

“In order to have a year-round supply of tomatoes for retailers across the country, tomatoes must be hardy enough to withstand shipment from different locations,” said Monsanto's Sekhar Boddupalli. “The ability to withstand shipping is usually inverse to flavor, but we asked: why not have both?” A steady supply of tomatoes means that markets are often supplied from regions, sometimes thousands of miles away that necessitate a sturdy tomato. But Boddupalli, who works on a team dedicated to improving the flavor of fruit, says that they've been working on ways to make fruit 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've figured out the genetics to make a tomato that combines long shelf life and the ability to be shipped long distances without affecting flavor.” He noted that they've been able to incorporate the research they've done into a tomato variety and a melon variety. Both varieties combine flavor that consumers like with shipping characteristics that make it feasible to ship the fruit to many markets.

The Melorange melon has tested very well with consumers, said Boddupalli, and the Ventero tomato has done very well in European markets. Now that they've found the way to retain flavor and transportability, Boddupalli said it's just a matter of extending the same technology to all other varieties of fruit that have traditionally suffered from the flavor versus shipping conundrum. If they can get that right, he thinks it will be great for growers, retailers and the health of consumers.

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

For more information:
Carly Scaduto
Monsanto Company
Tel: +1 314 694 3247
[email protected]
www.monsanto.com