We did demand X though. The supermarkets had both tasteless strawberries and organic ones and we made our choice. Many supermarkets still have organic ones and we still pick the cheaper, larger, less tasty one.
Tasteless strawberries are around for a few reasons
1) you can't try before you buy. bigger, redder strawberries look better, so sell better, so are grown more, and so on until that's the expectation. if varieties are cultivated for their looks, that means they're not cultivated for their taste or sugar content
2) bigger strawberries are easier/faster to pick, which means they're cheaper to pick
3) people want strawberries in winter, which means for a lot of us that means we're accustomed to buying strawberries that have been shipped thousands of miles and not picked recently.
It doesn't formally mean that, but often it means that in practice.
I think some of the success of organic food is that it can in practice be a marker for attractive features that otherwise have nothing to do with "organic". Consumers learn the association and use it, even if they don't buy into the organic philosophy.
There are much better labels than "organic" to indicate flavor. "Heirloom", "local", "in-season", "small plot", "not greenhouse grown", "small", "picked ripe", "picked today" are all labels that are more likely to indicate flavor than organic, IMO.
But the best is to find a producer or label that prioritizes flavor.
Organic produce has monopolized the premium section of supermarkets. Without organic, supermarkets would find some other way to sell higher margin produce to less price conscious consumers. That dimension would probably be taste (or locality, which I have another rant about).
For me, "organic" is a marker for "bullshit label that's used to convince people to pay more." If they actually do taste better, I might buy the stuff.
Most supermarkets have pint baskets where you’re allowed to sample. Sometimes they have sampling and “pit” trays. So people do have a choice at least in some supermarkets.
The big issue for consumers (me inc) is shelflife. I want them to last more than 3 days in the fridge.
Seascapes and Rosas have a decent combo of shelflife and taste.
I suppose there are certain tricks to it, but one of the big things I do to make this much less of a problem is to make meals using only one or two at most short-life items.
The rest of the meal comes from things that will happily sit for weeks on end in the cupboard without going off. Things like: Pasta, onions, tomato pureé, garlic, stock cubes, kidney beans, lentils, rice, bacon, etc.
This does mean that often the one fresh thing I use is the meat in any given dish.
This is analogous to how people used to cook as well, keeping a large store of long-life ingredients and merely supplimenting them with whatever was fresh.
In a similar boat, and I find that meat and veggies I buy from the CSA have longer fridge life because they were butchered/picked closer to selling time
Why is a long lasting bad thing better than a short lasting good thing? Why not buy frozen berries, dehydrated berries, or just cardboard, if shelf life is the priority?
I just want to share an anecdotal story with regards to "tasteless" produce from super markets.
I used to absolutely despise eating salad, I never knew why but I always just thought it was boring and I'd rather eat anything else; However, my girlfriend and I wanted to buy produce that wasn't wrapped in plastic so we started to shop at a local market held each week.
There we meet a Tongan farmer who grew everything using traditional methods, the biggest difference he said was that he used absolutely minimal irrigation (unless absolutely required due to drought at planting) and he also said that what made vegetables bitter was pesticides and it turned people off them (so I'm assuming he dind't use them). He said that the lack of pesticides and excessive water is what made his stuff taste so great, and his groups had to be a little tougher to survive so he believed they were healthier crops.
Anyway the guy was legit and he and his wife often held weekends where you could visit his farm and see everything, it was real deal.
The main point I wanted to make was that, while we were being produce from this guy, I noticed that I actually loved eating the salads, like became quite addicted to them, he even sold the flowers from all the vegetables and told us the best nutrients are found in the flours, they were delicious. Ever since we moved away and no longer had access to this guys produce, I went off them immediately again. I really dislike standard supermarket produce.
The produce I grow in my garden does in fact taste much better than the produce in the supermarket. There are good reasons for this. I grow heirloom varieties that were bred for taste and not shelf life. Watermelons and tomatoes in particular really do taste much better when they are under water stress. A watermelon that has been given too much water looks fabulous and has almost no sugar. I pick them when they’re ripe not a week before that.
IDK whether pesticides make produce bitter. But the rest of the post checks out.
Poisons are typically bitter, so that point doesn't seem unreasonable. That being said, the poisons the plants produce themselves to fend off insects are also bitter, so maybe the Tongan farmer was doing something not mention to reduce insect depredations without externally applied insecticides.
I have lived in situations where there was a good farmer's market nearby where I could buy produce directly from small local farmers, and I have had the same thing happen to me. I began looking forwards to eating a salad, then stopped when I no longer had easy access to the good stuff.
The various things that happen to produce destined for a shelf halfway across the country are really just not appetizing.
I will never forget the first green beans I ate from a farmers market picked the day before at the height of bean season. Wow, so sweet, so yummy. I grew up eating canned green beans. Ugh, what a travesty that is.
I don't think so because it wasn't actually me who cared about the produce, it was my partners idea to change suppliers. I just went a long with it and thought nothing of it.It wasn't until I realized I was enjoying salad that I started asking questions and I found out he was using different methods and not just reselling other farmers produce.
I must admit I noticed right away the the produce was far more visually appealing then what I was used to, more saturated colors, I put it down to it being washed more thoroughly.
I think it's also important to note that once I stopped receiving the better produce, I tried very hard to continue liking salads, I just couldn't do it.
On a side note, I'd like to say is, it's a shame people miss out on eating the flowers of plants, they're really delicious and a visually impressive addition to salads.
Organic only means that the grower can't use synthetic pesticides, so Organic Foods are not pesticide free. The Government has allowed various Organic Pesticides that growers can use. I still choose Organic for most of my food whether that makes a difference or not.
Getting back to the Original story, the Pesticides used in Organic Farming still kill insects.
I think you've touched on an important point here: Not only do we demand perfect looking produce, we demand it out of season, and we demand it to be shipped in from all over the world on a daily basis.
The reason we use pesticides is because farmers need to increase yields to meet demand. But what if we didn't demand asparagus in winter. What if we didn't demand apples in spring? What if people in northern climates didn't eat pineapple or coconut or bananas regularly? What if we bought food from the store that had bruises or imperfections?
Same, I often don’t bother buying alcohol or chocolate and spend that money on better quality produce, a good piece of fruit is better than any other desert in my opinion.
Organic doesn’t mean pesticide free. The pesticides used are “natural” instead of man made. Organic also means manure based fertilizer which means risk of food borne diseases like Ecoli 157h and salmonella.
This is a huge pet peeve of mine specifically with Organic Strawberries. Somehow this company called "Driscoll's" has started showing up nationwide for berries. Straw, Blue, Black, Rasp, etc... It must be a conglomerate at this point. But some people at various Whole Foods corporate and other outlets have just started bowing down to them. The offer the most tasteless organic strawberries in the world.
In France they show the country of origin (region when it is from France) and the variety. Sometimes they state if it is organic.
Generally, the French fruits are more expensive but tastier. But when it is the high season of the fruit, like july/august for melon, then the french one are also cheaper.
I don't do this, but I do notice that in super markets lots of people do try the fruit before they it. So there are ways of making sure you get good fruit.
Tasteless strawberries are around for a few reasons
1) you can't try before you buy. bigger, redder strawberries look better, so sell better, so are grown more, and so on until that's the expectation. if varieties are cultivated for their looks, that means they're not cultivated for their taste or sugar content
2) bigger strawberries are easier/faster to pick, which means they're cheaper to pick
3) people want strawberries in winter, which means for a lot of us that means we're accustomed to buying strawberries that have been shipped thousands of miles and not picked recently.
https://www.npr.org/2012/05/17/152944880/bigger-means-better...