Market Farming

["Bill Shoemaker" <wshoemak AT inil.com>]

re: sweet

    Research on organoleptic responses indicates there are four major
flavors; sweet, salty, bitter and sour(?).
Sweet is a fundamental flavor that influences the prominence of other
flavors in a food. Perhaps some prefer higher levels of sweetness than
others but who's right? I really like the higher sugar levels of today's
sweet corn hybrids. But I grew up in the county where supersweets were
developed and began eating them in the '60's. I think today's new
synergistic sweets are fantastic. They utilize all three of the major
sweetness modification genes in a single variety. This makes for a sweet
corn with a blend of traits, including old-time sweet corn flavors. I just
went through a trial of them. I personally thought Providence and
Serendipity were two excellent examples.

Bill Shoemaker
Sr Research Specialist, Food Crops
Univ of Illinois - St Charles Hort Research Center


>hey all,
>i agree with you about everything having to be sugar sweet. at our tail
gate
>markets the number one question is 'is it sweet?' referring to everything.
>corn, tomatoes, peppers,squash, melons, you name it. actaully the number
one
>question is 'how much is ...?' as they are standing right in front of the
price
>sign!! but anyway. so what this fascination about everything sweet? there
are
>other flavors ya know.
>that's my bit.
>-D-
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