Dive Brief:
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The texture, color and taste of kale are being reimagined by Cornell University scientists, according to Newswise. Upcoming hybrids of the plant will blur the current color boundaries of greens and purples, feature a new range of plant and leaf shapes, and reduce the plant's bitterness — a frequent consumer complaint.
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The scientists had a focus group of 14 frequent kale consumers sample and rate six different varieties. The results will be used "to breed for consumer quality traits."
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Input from seed and plant farmers, grocers and consumers is also being collected to accommodate expectations at all phases of the kale experience, though it will likely be nearly a decade before new varieties hit store shelves, according to NPR.
Dive Insight:
Like most produce, kale has been bred to favor disease, pest and drought-resistant traits. Unfortunately, many of the characteristics that make the plant better for farmers are the same ones that consumers dislike.
Cross-breeding kale will bridge the gap between consumer and plant breeder interests, and generate new food discoveries for both existing kale fans and consumers who have yet to experiment with the superfood.
With the superfood trend in full swing, this kind of consumer-focused cross-breeding could be applied to other nutrient-packed vegetables, like cauliflower, to cater to shoppers' palates and maximize interest.