Scientists are asking consumers to help them develop a new variety of kale customized for American tastes, says NPR. But the same traits that make kale hearty against drought and disease, also give it its characteristic bitterness and tough texture. The study, which was developed by researchers from Cornell University College of Agriculture and Life Science, asked 14 focus-group participants to cook kale at home for two weeks and keep a journal of their experiences.
“After kale-loading for days, the participants had lots of feedback,” says NPR. “But some of their recommendations took aim at traits central to kale’s identity. For example, the participants liked the idea of a softer, less fibrous leaf.” But changing kale’s tough texture or its iconic taste could make it more susceptible to pests, which are as repelled by these traits as some humans.
The researchers say they’ll use the information from the focus group to create a survey that will be distributed to a wider set of consumers. Because plant-breeding takes time, shoppers shouldn’t expect to see the next generation of kale in the produce section for about eight years.
In the meantime, researchers might want to explore why the leafy green has become so popular in the first place.