Canada, despite its cold weather, ships more fresh tomatoes, peppers and cucumbers to the U.S. than we send the other way. How? With the continent's largest cluster of greenhouses.
Supermarket tomatoes have a terrible reputation. But the industry is evolving. More than half of supermarket tomatoes now are grown in greenhouses or "shade houses," and flavor is improving.
How do you transform 100 pounds of 60 varieties of tomatoes into a seven-course meal? It may sound like a math problem, but it's more a creative journey into the infinite possibility of the tomato.
Farmers want tomato varieties that yield more fruit. Consumers want tastier ones. How to resolve that tension? A new genetic toolkit could help growers maximize the best of both worlds.