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From the first article:

> they grow almost 70 kilograms (154 pounds) of tomatoes per square meter. That's at least 10 times the average yield from an open field in Spain or Morocco, but with eight times less water and practically no chemical pesticides.

A promising method with a yield like this shouldn't be abandoned just because the taste isn't as good. This is just something the market will force them to improve, if customers don't continue to buy them. Personally, I've never tasted a tomato that I would label as atrocious so I'm now intrigued to try them :)