"There is a trend away from bitterness. They have found that children have greater distaste for bitter flavours, which lessens with age. It could be a survival mechanism, since most poisonous plants taste bitter," he said during vegetable trial open days earlier this month.
"But I don't' think it's a trade-off - it depends on the glucosinolate itself. The Beneforte variety of broccoli has three times the glucosinolate levels of ordinary broccoli but still tastes sweeter."
He added of Hazera's own Brodie variety of Brussels sprout: "We don't want the younger generation to be put off by the typically bitter, sulphur-ish sprout taste. But they are still high in antioxidants."
A recent New Scientist cover story cited a range of research supporting its claim that commercial breeding of more palatable vegetables was simultaneously reducing their nutritional value (HW, 30 July).