The flavor of tomatoes has declined steadily since the 1950s due to changes in breeding and agricultural practices. Some researchers are focused on developing new tomato varieties that combine good flavor with disease resistance and other important qualities. Others are looking at ways to improve the flavor of existing varieties by altering the way they are grown. With continued research, tastier tomatoes may indeed be in our future.

Here are some specific examples of efforts to improve the flavor of tomatoes:

* In the United States, the Tomato Genetics Resource Center at the University of California, Davis, is working to preserve and characterize a wide range of tomato varieties, including many heirloom varieties known for their flavor.

* In the United Kingdom, the John Innes Centre is developing new tomato varieties that combine good flavor with resistance to pests and diseases.

* In Israel, the Volcani Institute of Agricultural Research is studying the effects of different growing conditions on the flavor of tomatoes.

* In Spain, the Polytechnic University of Valencia is working to develop new tomato varieties that are resistant to drought and other environmental stresses while still maintaining good flavor.

These are just a few examples of the many efforts underway to improve the flavor of tomatoes. With continued research, we can look forward to enjoying tastier tomatoes in the future.