Aristotle's ears would be twitching if he heard this. He'd mutter "Petti principi," (or the Greek equivalent) because hiding inside the question is a statement that might not be true.
Subscribe now for unlimited access.
or signup to continue reading
To eat our own scientific dog food, we should not make claims that are not backed up by evidence. Perhaps your carrots do taste good.
Here things become messy because that means delving into the realm of things that are difficult to measure. Doing this properly suggests expensive surveys and statistical analysis beyond our budget. And even then, taste is not a binary yes/no property.
However, we can say that anecdotal evidence suggests that carrots often lack taste.
Taste, of course, is highly subjective, though people typically prefer sweet more than bitter and sour.
It's thought that modern carrots originated from wild ancestors around modern-day Iran and Afghanistan.
The history of humans using carrots goes back as far as 2000-3000 BCE in Switzerland and Germany. They score a mention in a 6th-century Roman codex, which describes how the root can be cooked and eaten.
Surprisingly, carrots were first cultivated, not for the root, but for their leaves and seeds.
Carrots were then selectively bred to reduce bitterness, increase sweetness, and make them less woody.
The early carrots were usually not orange. They might be red, yellow or purple. It was Dutch growers who during the early 18th century created a cultivar that is consistently orange.
A few things affect the taste of carrots. Soil that is rich in organic matter and nutrients will usually grow sweeter carrots, while cooler day temperatures and nights with slightly warmer temperatures are ideal.
There are various carrot varieties such as Danvers, Chantenay and Nantes, each with their own unique characteristic sweetness and texture.
Older carrots are more bitter and woody, while younger ones are sweeter and tender.
MORE ASK FUZZY:
With the need to supply food to a growing population, producers are under pressure to sow varieties that will deliver more quickly.
Crops may be harvested before they are fully ripe, then refrigerated and shipped long distances. Or they might be stored for months prior to retail.
They are then ripened by spraying with ethylene (low toxicity) gas when they reach their destination.
The Fuzzy Logic Science Show is at 11am Sundays on 2xx 98.3FM.
Send your questions to AskFuzzy@Zoho.com; Podcast: FuzzyLogicOn2xx.Podbean.com
