VERONA, Wis. (AP) -- There's a good chance that many of the trendy vegetables foodies latch on to in the next decade will come from the University of Wisconsin-Madison.
Plant breeders at other public universities focus on improving field corn, soybeans and other crops used in food manufacturing. Those in Madison are working on producing better-tasting vegetables.
Horticulture professor Julie Dawson is leading a project in which breeders work with local farmers and chefs to determine what makes vegetables taste great.
Participating chefs taste and evaluate boxes of produce every week for qualities like sweetness and texture. One is Dan Bonanno, who estimates he's tasted 80 different tomatoes since mid-July and says he never knew there were so many varieties.
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