TASTES DIFFER!
A QUESTION OF TASTE TASTE IS ONE OF THE CORNERSTONES OF BEJO’S WORK. THERE’S NOTHING MORE LIKELY TO TEMPT CONSUMERS THAN EXCELLENT FLAVOUR. THIS IS ESPECIALLY TRUE FOR SNACK VEGETABLES, WHICH ARE RAPIDLY GAINING IN POPULARITY. FLAVOUR MATTERS IN ALL ITS ASPECTS, WHETHER IT’S SWEETNESS, JUICINESS, OR A CRISP BITE.
For over five years, Bejo has been investing specifically in flavour research, to find the most delicious varieties of each crop. When we say flavour, we mean a combination of what you see (colour), smell (aromas), and taste (flavour, texture). We measure flavour in three ways: sensory evaluation (with statistical analysis), a component analysis and / or a consumer panel. We then share this information with our breeding programmes, so our breeders can develop even tastier varieties for the future. To research flavour in carrots, Bejo works with an expert panel from Wageningen University. The panel originally identified 14 characteristics, which were brought together in a flavour model. Our breeders then used this model to develop a well-balanced range of snack carrots, which we now promote under the name Cool Carrot Candy. Bejo also does taste testing in other crops. For the past two years we have been running an expert study on flavour in beetroot, with the first results expected in 2021. In addition to our range of snack carrots, which consists largely of Amsterdamse Bak varieties, we also do taste testing in our Imperator line. Carrots of this type are mainly used in the cut-and-peel industry, which is a large segment in the United States. It goes without saying that taste is important here, and that we aim for high flavour levels in the Imperator types.
"Taste is the sensation of what you see, smell and taste."
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BEJO CARROT MAGAZINE
Content matter is continuously measured both in Bejo’s labs and in collaboration with various institutes. These measurements give us an impression of each variety from our existing range and its particular taste. The genetics of a variety can influence the amount of fibre in carrots, for instance, or the bitterness of Brussels sprouts. We cannot yet predict flavour by measuring content matter, but we have identified a number of influences. Both genetics (the variety) and cultivation conditions (including weather, soil type, stress factors and fertilizers) help determine the taste of a vegetable. Our customers also constantly taste-test their produce. Our breeders and sales representatives in the field are always trying the newest varieties to compare them with each other and with the existing range.