In the late 90s, scientists discovered that glucosinolates caused Brussels sprouts to taste bitter. The researchers began trials to improve the taste of sprouts by growing old seeds. They worked to identify the varieties with low levels of glucosinolates. By crossbreeding the flavorful species with other varieties, they developed a breed that produced delicious sprouts. This turned the unpopular vegetable into a popular side dish.
However, this has not been achieved with other vegetables. This might have something to do with the fact that breeding decisions focus on what is important to growers, not consumers.
Moreover, …