Flavor: Understanding Seed to Service
From Produce Business | Flavor truly begins with seed development, not at the restaurant or distributor level. As a seasoned chef, the author highlights the lengthy process—ranging from seven to ten years—needed to bring new, flavorful produce to market, which involves research, agronomic trials, and collaboration with seed developers. Successful examples include the evolution of Brussels sprouts and partnerships like Dan Barber's with Row 7 Seed Company. Ultimately, the article advocates for stronger teamwork among chefs, growers, and seed developers to enhance flavor and sustainability.
