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robertogreco : grafting   2

Dr Sarah Taber on Twitter: "Red Delicious was A+ in its original incarnation. Then folks kept grafting from bud sports (=sometimes a tree throws a branch that's a little different, it's normal) w darker & darker fruit. Selected for color instead of qualit
"Red Delicious was A+ in its original incarnation. Then folks kept grafting from bud sports (=sometimes a tree throws a branch that's a little different, it's normal) w darker & darker fruit. Selected for color instead of quality. 100+ yrs later we now have purple foamballs.

[quoting: "If I had a time machine I would 100% make sure that the person who named the Red Delicious apple was brought to justice"
https://twitter.com/faithchoyce/status/1055944025121771520]

(2/) Weirdly this makes some evolutionary sense. When confronted w a variety of otherwise identical fruit (say, bins of apples at the store), humans go for the darkest red ones.

In nature, that's how you eat the ripe ones & leave bb fruit to mature.

(3/) So. All other things being equal, if you have multiple apple varieties at the store, the darkest red ones tend to sell the fastest. It's not hard to see how that wound up being the priority for deciding which Red Delicious variants to graft.

(4/) Tl;dr a lot of the stuff that the food movement blames on "bad agriculture" or w/e is ... really just the result of a lot of micro-scale human decisions that made sense on their own. Then they snowball into something weird.

(5/) Also when I worked in fruit breeding the weirdest thing would happen. Us in the breeding program would wind up with our favorite cultivars. We liked the ones with a lot of flavor: strong, balanced acidity & sweetness with a lot of aroma.

(6/) There was this one blueberry that had this amazing rich flavor. Thick, jammy with a little bit of blackberry to it. mmmmmm

(7/) But when we actually did the flavor testing? Let civilians eat our new berry crosses?

They LOOOVED the most watery, insipid, shitty berries. Kept giving them top marks, and our favorite big-flavor berries always wound up in the middle.

(8/) IIRC the top-testing blueberry from that program during my time there was Meadowlark. Bless its heart, it's a great bush- but the fruit is a bland-ass water bean. Its max flavor level is a faint whiff of violets.

(9/) Anyway, it seems like every other thinkpiece about ~food these days~ has obligatory remarks on how The Scientists Are Breeding Crops For Durability Instead of Flavor.

lmao fuck that, we keep TRYING to breed for flavor & getting sabotaged by y'all on the taste panels

(10/) Again, there's some really complex human systems stuff going on in our produce markets. Like asking why so many ppl seem to prefer bland fruit. We'd really be able to help ourselves out if we actually ... looked at that?

(11/) But it wraps the story up in a neat little bow to blame ~science~ so sure let's do that instead.

-cut to scientists hissing Gollum-style over the 3 good berry plants from their field trials that never made it to market because The People Have Spoken- 🤣

(12/) Hrmmm replies have turned into a "let's hate on the plebes who don't appreciate fruit like ~we~ do" sesh.

The entire point of this thread was, there's a HUGE spectrum of flavors out there most of us don't ever encounter & we don't know what we don't know.

(13/) Statistically speaking, MOST OF US in the ol' u s of a are secretly one of those majority of people who like shitty bland fruit, AND WE'LL NEVER KNOW IT."
fruit  science  agriculture  2018  sarahtaber  apples  blueberries  grafting  flavor  food  selection  humans  berries  blackberries 
october 2018 by robertogreco
This Crazy Tree Grows 40 Kinds of Fruit - YouTube
"Sam Van Aken, an artist and professor at Syracuse University, uses "chip grafting" to create trees that each bear 40 different varieties of stone fruits, or fruits with pits. The grafting process involves slicing a bit of a branch with a bud from a tree of one of the varieties and inserting it into a slit in a branch on the "working tree," then wrapping the wound with tape until it heals and the bud starts to grow into a new branch. Over several years he adds slices of branches from other varieties to the working tree. In the spring the "Tree of 40 Fruit" has blossoms in many hues of pink and purple, and in the summer it begins to bear the fruits in sequence—Van Aken says it's both a work of art and a time line of the varieties' blossoming and fruiting. He's created more than a dozen of the trees that have been planted at sites such as museums around the U.S., which he sees as a way to spread diversity on a small scale."

[See also:

“‘Tree of 40 Fruit’, A Hyper Hybrid Tree That Grows Over 40 Varieties of Heirloom Stone Fruits”
http://laughingsquid.com/tree-of-40-fruit-a-hyper-hybrid-tree-that-grows-over-40-varieties-of-heirloom-stone-fruits/

http://www.samvanaken.com/?works=tree-of-40-fruit
http://www.treeof40fruit.com/

"The Tree of 40 Fruit is an ongoing series of hybridized fruit trees by contemporary artist Sam Van Aken. Each unique Tree of 40 Fruit grows over forty different types of stone fruit including peaches, plums, apricots, nectarines, cherries, and almonds. Sculpted through the process of grafting, the Tree of 40 Fruit blossom in variegated tones of pink, crimson and white in spring, and in summer bear a multitude of fruit. Primarily composed of native and antique varieties the Tree of 40 Fruit are a form of conversation, preserving heirloom stone fruit varieties that are not commercially produced or available." ]
fruits  trees  stonefruits  peaches  nectarines  plums  cherries  apricots  almonds  2015  art  samvanaken  plants  food  flowers  hybrids  grafting  orchards  fruit 
july 2015 by robertogreco

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