That so-good-for-you vegetable — broccoli — is in the news. A “dream team” of botanists, agrarians, and marketers has come together at Cornell University to create a broccoli that will grow in areas where the heat-sensitive cruciferous won’t normally grow. And therein lies the problem. Since nearly all commercial broccoli is grown in California, the plant suffers days of transportation before its delivered to midwestern, southern and eastern markets, a time that saps the broccoli of its fresh taste and snap. The new hybridized broccoli can withstand the relative evening warmth and humidity that has made successful commercial farming of broccoli east of the Rocky Mountains difficult. The New York Times has the story.
The piece is actually a double profile of both broccoli and the plant physiologist who fronts the broccoli effort, Dr. Thomas Bjorkman. Bjorkman, himself a vegetarian, has envisioned making broccoli more readily available in American markets. He’s also sought to make it more palatable and nutritious. Apparently he’s succeeded. The new hybrid broccoli contains more glucoraphanin, a compound that’s been found to prevent cancer. (more…)