Sweet Potato Is Being Improved

The sweet potato is a hotel counter-lunch filling. It is something you have when there is no other vegetable left. Most people eat it because it is on the plate. It's flavour can be described as sugary. The only vegetable anything like it is fresh baby peas that can be quite sweet. The sweet potato, however, is far too "sickly" for most palates. This humble vegetable is being revamped.

Researchers in Queensland are trying to find varieties that can be grown more economically and which are more suitable for consumers - diametrically opposed goals one would assume. They are looking for more brilliantly coloured kinds, a silly aspiration considering people don't eat colour. It is the taste that is the problem. Seeing pretty red, purple, orange and white skin while you are peeling them is hardly, well, "appealing". Scientists are saying the colours are exciting. Wow! They are also saying that there are interesting flavours. This claim is not soundly based because no formal taste tests have been done.

A fatter kind is being worked on. A quick perusal of the local greengrocer would indicate that size is not really an issue. There are some monsters out there already. Like giant pumpkins such monstrosities are usually only fit for the rubbish bin.

Those doing the study admit that the sweet potato being produced is of very high quality. If that is the case why bother working on improvements? Surely, research on more main-stream vegetables like the standard potato is more logical than trying to improve a vegetable that is at best only a fill-in on the dinner plate.
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