Taste, preservation, resistance to climate change… When tomatoes are put through the mill of science
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The French National Research Institute for Agriculture, Food and the Environment (INRAE) is one of the world's leading institutes studying the relationships between agriculture, the environment, and food. (Illustration photo) Olena Yakobchuk – stock.adobe.com
What are the scientists who have made the tomato their object of study seeking? After the Second World War, the aim was to stabilize production. Today, they are seeking natural resources for fruits that are suited to consumer tastes, robust, and adapted to climate change.
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