California researchers develop fogless broccoli

DAVIS, Calif. (AP) — University of California researchers have developed a strain of broccoli that they say produces significantly less of the pungent odour associated with cooking the vegetable, a development that could change the way Americans think about the green crucifer.

Scientists at UC Davis spent nearly eight years cross-breeding commercial broccoli varieties to reduce the sulphur compounds responsible for the distinctive smell that many find off-putting. The resulting strain, which they have informally dubbed “fogless” broccoli, retains the nutritional profile of standard broccoli while cutting odour-producing compounds by roughly 60 per cent.

“One of the biggest barriers to broccoli consumption is the smell during cooking,” said lead researcher Dr. Mark Lange. “We think this could expand the market considerably.”

The new strain is expected to enter commercial production within two years pending regulatory review. Several major produce distributors have already expressed interest.

(Copyright 2003 by The Associated Press. All Rights Reserved.)