Researchers at Israel's Volcani Institute show off their new produce varieties to eager chefs.
Would you like your tomatoes with extra lycopene? How about a sweet, easy-to-peel grapefruit, or even chickpeas that don't make you gassy?
These products - among many others - are what scientists at the Volcani Institute's Agricultural Research Organization (ARO) - the research arm of the Agriculture Ministry - are working on bringing to the market.
At an event for several dozen chefs from around the country, researchers presented their work - and its tasty applications - to an eager and hungry group at ARO's headquarters in Beit Dagan. The cooks from the Israel Chefs Association heard from four scientists about their fields of specialty: fresh herbs, citrus fruits, strawberries and chickpeas.
Dr. Nativ Dudai, who specializes in aromatic and medicinal plants and herbs at ARO's Neve Ya'ar branch and also lectures at the Hebrew University, says the "perrie" basil strain developed by the ARO is the most popular fresh herb in Israel, and also exported overseas.
"It's not just about the quality of the herb, but also their ability to grow year round, and their shelf life," said Dudai.
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