Would you like your tomatoes with extra lycopene? How about a sweet, easy-to-peel grapefruit, or even chickpeas that don’t make you gassy?
These products – among many others – are what scientists at the Volcani Institute’s Agricultural Research Organization (ARO) – the research arm of the Agriculture Ministry – are working on bringing to the market.
At an event on Tuesday for several dozen chefs from around the country, researchers presented their work – and its tasty applications – to an eager and hungry group at ARO’s headquarters in Beit Dagan. The cooks from the Israel Chefs Association heard from four scientists about their fields of specialty: fresh herbs, citrus fruits, strawberries and chickpeas.