Market Farming

["Rob Johnston" <rjohnston AT johnnyseeds.com>]

    I've been reading the responses to Jay's question, and I think some might find it useful if I share our experience at Johnny's.         

 

    Each year we have an extensive tomato trial of many dozens of varieties, both plant types.  Invariably the indeterminates taste better.  Chalk it up to a higher leaf to fruit ratio, so that there are more photosynthates partitioned to each fruit than with determinates, which, generalizing, have less leaves relative to the fruits. 

 

    You can notice this same determinate : indeterminate taste difference in pole beans and vining squash, both of which generally have better taste than "bush" versions.  You can only ask so much of photosynthesis!  Taste does not come out of thin air.

 

    I read Bill Shoemaker's comment with interest:  "That's one question you'll never get agreement on. People just don't agree on taste in tomatoes."  It reminds me of research published in Hort Science a few years ago where consumers preferred the taste of tomatoes that had been picked green and then allowed to ripen to tomatoes picked ripe.  It goes to show you how the mass market produce industry trains people, inadvertently of course, about "normal" taste in produce.  Of course, since many of you have the opportunity to look your customer in the eye, you can train them properly.

 

 Rob Johnston

 Johnny's Selected Seeds

Has anyone done market research comparing taste of indeterminate and determinate tomatoes?

 

Jay Atkerson