When veg isn’t green

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There’s been quite a buzz around this week about a new scientific study into broccoli.
Research costing almost £500,000 is reportedly being spent looking at everyone’s favourite super veg’s DNA to see if its shelf life can be extended.
But is this really a desirable situation?
Apparently the nutritional content in broccoli (as with other veg) starts to deteriorate as soon as it’s harvested. In this case, vitamin C levels fall by half within three days.
Having such a short shelf life should mean us shoppers are being offered vegetables only recently picked. However, if this was extended, wouldn’t the veg be able to come from further afield or be kept in storage longer?
How would that help the move to buy local and reduce the air miles of our basic produce?
Perhaps the researchers at Warwick University would be better employed researching a way of making vegetables colour coded as to their place or origin in the manner of the new food labelling rules. Green broccoli could be reserved for the local produce while the colours get more and more “hot” depending on how near the equator the crop was grown. Red broccoli anyone?

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