Episode Details

Scientists in Queensland are turning food and garden waste into FOGO compost that’s boosting tomato flavor—making them sweeter, more aromatic, and richer in umami compounds the longer they sit. Blind taste tests and chemical analysis confirm the improvement, while also offering a greener alternative to landfill waste. But for farmers, cost-effectiveness and scalability remain hurdles—though researchers are exploring if other crops can benefit too.

Listen in comfort:
Get a discount on a Soli Pillow: http://solipillow.com/discount/dnn.

Advertise on DNN:
advertise@thednn.ai

This is an automated, high-level news summary based on public reporting.
Report issues to feedback@thednn.ai.

View sources & latest updates:
https://sources.thednn.ai/99ea026bb025642d