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What kills the taste in many commercially grown foods is that farmers tend to go for high-yield varieties rather that the tastier ones.
Artificial fertilizer and chemical pesticides don't affect taste in any significant way, but they tend to be used in combination with the most efficient (and often least tasty) cultivars.
On the other hand, quite a few organic farmers tend to go for cultivars with a lower yield but higher quality. That's why in some cases, their products really do taste much better.
Moral of the story: the "organic" label is useless, but small-scale operations aiming for quality instead of yield do tend to deliver better products.
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