{"id":5502,"date":"2026-03-09T13:45:42","date_gmt":"2026-03-09T16:45:42","guid":{"rendered":"https:\/\/www.bioleft.org\/es\/?p=5502"},"modified":"2026-03-19T18:59:32","modified_gmt":"2026-03-19T21:59:32","slug":"cual-es-el-sabor-un-tomate-de-verdad-degustacion-de-tomates-por-primera-vez-en-unsam","status":"publish","type":"post","link":"https:\/\/www.bioleft.org\/en\/2026\/03\/09\/cual-es-el-sabor-un-tomate-de-verdad-degustacion-de-tomates-por-primera-vez-en-unsam\/","title":{"rendered":"What Does a Real Tomato Taste Like? Tasting Local Tomatoes for the First Time at UNSAM"},"content":{"rendered":"
Have you ever stopped to think about why greengrocer tomatoes are usually perfect on the outside but tasteless on the inside? At Bioleft, we believe the answer lies not only in laboratories, but in the interaction among growers, researchers, and consumers.<\/p>\n\n\n
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On February 25, at the Miguelete Campus of UNSAM, we took another step toward recovering that lost flavor. Within the framework of the \"2025\u20132026 Participatory Breeding Campaign for Local Tomatoes,\" we hosted a sensory evaluation day open to the community, where more than 50 people became \"tasters\".<\/p>\n\n\n\n
The objective was clear: to integrate consumer perception into seed breeding processes. As David rightly pointed out, we aim to add the community's perspective to traditional agronomic evaluation to identify those nuances of taste that commercial processes have left behind.<\/p>\n\n\n\n
During the gathering, attributes such as color, aroma, texture, and flavor were analyzed across various local and experimental varieties:<\/p>\n\n\n\n
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Naranjada Amarilla<\/li>\n\n\n\n
Carcione (tomate platense)<\/li>\n\n\n\n
Cherry 113<\/li>\n\n\n\n
No me olvides<\/li>\n<\/ul>\n\n\n\n
To establish a clear baseline, we also used greengrocer samples as controls. As participants noted, the difference is remarkable: each local tomato tells a story of territory and care that commercial ones often lack.<\/p>\n\n\n\n
We will publish the results soon!<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n
<\/p>","protected":false},"excerpt":{"rendered":"
\u00bfAlguna vez te detuviste a pensar por qu\u00e9 los tomates de la verduler\u00eda suelen ser perfectos por fuera pero desabridos […]<\/p>\n","protected":false},"author":5,"featured_media":5505,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-5502","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-novedades"],"_links":{"self":[{"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/posts\/5502","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/comments?post=5502"}],"version-history":[{"count":3,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/posts\/5502\/revisions"}],"predecessor-version":[{"id":5588,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/posts\/5502\/revisions\/5588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/media\/5505"}],"wp:attachment":[{"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/media?parent=5502"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/categories?post=5502"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bioleft.org\/en\/wp-json\/wp\/v2\/tags?post=5502"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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