Some of the tastiest ingredients are born of tech-minded innovators. Dan Barber in the July Food & Wine examines how farmers are using technology to improve crops through the use of tools like ultrasound, limited genetic modification, and refractometers. Winemakers use refractometers to measure Brix, the sugar content of a fruit or vegetable. Now farmers are checking the Brix of carrots to ensure maximum sweetness before harvest. Sounds like a great blending of the best of modernity with quality-control: no frankenfruit, but also no insistence that the old way is the best way.
Posted on June 13, 2007
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