Vegetables will soon taste better as the University of Wisconsin-Madison teams up with chefs and breeders in order to reach a breakthrough in making other vegetables more in demand by consumers. 

The university has launched various investigations in relation to the vegetable processing industry, as Wisconsin is one of the top three states when it comes to producing canned or frozen vegetables. This latest research hopes to improve on creating varieties for consumers to choose from.

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The chairman for the university's Department of Agronomy, Bill Tracy, said in a statement that apples are almost the only fruit or vegetable which has at least 30 different names or kinds in a grocery store. Tracy added that they can do the same for corn as they could produce corns for roasting, for soup use, and a whole lot more.

Julie Dawson, a horticulture professor who is leading the project, said that they will be working closely with vegetable breeders and with Madison chefs to figure out what makes the vegetables taste great.

Chefs who are actively participating in the research will receive deliveries of produce on a weekly basis. They then have to evaluate the produce with regard to its sweetness, texture, and so on. The evaluation is limited to a 5-point scale.

From those findings, they will then produce easy-to-grow varieties of vegetables with the most outstanding flavors. An initial testing of the variations as presented by breeders was tasted by visitors on Wednesday at the University of Wisconsin research farm in Verona.

One of the chefs who participated, Dan Bonanno, said that he has tested almost 80 different kinds of tomatoes from July this year.

Amongst the 80 samples, one tomato which was a sweet corn bred is by far the best due to its less sugary taste and firmer texture. Bonanno noted that it would be great for making sauce or a gelato.

Farmers will also be joining the research as they will be looking into resistance to disease as well as ways for better production that doesn't damage the taste and aesthetics. 

This possible breakthrough will have a huge effect on breeders, farmers, and chefs as they create more work opportunities for the community, and will also give foodies new and tasty treats for their palates.

TagsVegetable, veggies, tasty veggies, veggie research, university of wisconsin, dan bonanno