Lol, well I probably would because I don’t know what that is. And it sounds like an artificial sweetener.

But I get your point. Humans aren’t good at feeling out chronic ‘mundane risk’ and significantly deemphasise it in favour if acute, ‘dramatic risk’.

Much as how 9/11s death toll permanently transformed America politically and culturally on multiple levels, whereas the severity of far greater numbers of vehicular (or firearm) deaths are accepted as unavoidable facts of life.

How am I claiming the opposite? I prefer food that is nice to eat. I continue to maintain I prefer food that is nice to eat. I enjoy home-grown tomatoes. I don’t buy supermarket tomatoes because they are not nice to eat.

Did you miss the part where ‘shitty’ is a personal assessment with no objective value? If all you care about is profit margins, then hybrid breeds aren’t shitty, that’s why they use them. But I’m not a person who sells fruit, I’m a person who eats them. Therefore, shitty is a measure of how nice they are to eat.

You are a stranger on the internet. I thought you were asking why a person might consider them shitty, and I answered in good faith. Then you made it obvious you just want to sea lion.

If you think my job is to convince you why you think they’re shitty, that makes no fucking sense, and I’m not going to do that. Your opinions are yours. Enjoy your water balloons.

Because they taste like shit? They’re also less nutritious too. The entire fucking point of food is to eat it, and we’ve developed varieties that taste bland, are unsatisfying, and are less nutritionally complex. We have un-fooded our food.

Shitty flavour. Shitty nutrition. Shitty anti-trust profit practices.

‘Shitty’ is an adjective for value. Value is personal. Any answer for why somebody would value the food less and consider it shitty is the question you’re asking, and if you don’t like that answer, then your question is dishonest.

Scaled markets prefer patented hybrid seeds (yes, that’s real) that have high shelf life, resistance to bruising, and a uniform shape that makes them easy to pack. And high-yield of course. The flavour isn’t really relevant to the corporate farming system, certainly not as much as crop yield and longevity for shipping them is. And of course these patented hybrids are all sterile so farmers have to buy more seeds each year.

Go to a smaller independent business however, and they’re often using different breeds. Maybe they can’t afford (or qualify for) these fancy hybrids. Maybe they just don’t want them.

If you want a tomato that is full of flavour and ripened on the plant, fed with sugar from the stalk, you can’t get one from a supermarket. It’s just cheaper to pick them early while they’re green, ship them, and let them ‘ripen’ (or turn red) in an enzyme bin, even if they’re not gaining any sugars that way without the plant.

I prefer local home-grown because I prefer delicious tomatoes that last a week in the fridge more than I do sour water-balloons that look pristine and shiny on the counter for twice as long. I buy my food to eat it, not look at it.