In an online garden blog, the author notes that she read an interesting article recently regarding heirloom and hybrid seeds. [url=https://www.nytimes.com/2011/03/24/garden/24seeds.html?_r=4&pagewanted=1&ref=garden]This article[/url] seems to continue the debate between heirloom and hybrid seeds and goes into the taste factor, disease resistance, growing habit, and even visual appearance. What it fails to discuss, or even mention, is the nutrient content differences.
I have heard a few places about the lack of nutrient content in all of our natural foods processed on a commercial scale. Some have gone so far to say that a typical tree fruit in the late 1940's has 50 times the nutrient content as that same fruit today. I have yet to see actual quantitative research and proof to back these claims up, but I don't doubt that there is a substantial decrease in nutrient content.
Which brings me to the question of what would typically have a higher nutrient content if grown with identical outside factors, (soil, light, water...) heirlooms or hybrids? Additionally, has commercial processing of produce gone into an unsustainable direction with over processing of the land, inclusion of non-organic fertilizers, pesticides, and other chemicals?
There is even some thought to the idea that these processing and growing techniques are a good reason that cancer and other illnesses are on the rise. Once again, I have not seen any quantitative proof of this, but it does make me wonder. What are your thoughts?
You would have to go on a case by case basis as far as genetic predisposition. I suspect that it mainly comes down to production per unit area and soil mineral content. A highly productive variety will have less nutritional value than a less productive variety regardless of hybrid or OP.
Peacevine cherry tomato supposedly has a high level of a certian amino acid. It is a selection from the hybrid Sweet One Hundred, IIRC. But does that mean if you grew out a thousand OP selections from Sweet One Hundred that they would all be healthier than the parent hybrid? No, many would probably be worse. Modern breeding is pointing towards healthier varieties (lycopene, anthocyanins etc) and most of these will be hybrids to ensure increased vigor (and proprietary seed rights).
Is there a link between flavor and nutritional value such that the commercial high production varietie with better shelf life have less nutritional value? Probably, because you are squeezing more fruit out of a given volume of soil, but being a hybrid vs OP wouldn't matter.
Practically all commercial potatoes are hybrids due to their tetraploid nature inhibiting stabilizing selection, and most have been asexually propogated for decades, so they are out of the picture for comparison. Modern breeding by a few people for color and flavor boosts the nutritional value on certain modern hybrid varieties. Some of many of the ancestral Peruvian varieties are probably healther than the old heirloom Lumpers or Russet Burbank.
Older corns are more nutritious than modern varieties (which happen to be hybrids), and are prefered by livestock if given the choice.
The way I see it, Unless you are growing your own food and are on the verge of malnutrition it won't matter. If you are gardening you will probably be eating more than your daily needs from what you are growing, especially if it tastes better...you will eat more. Better to eat more of a tasty variety with 80% nutrition of a less appealing high nutrition variety. Same could go for yearly production if you get 120% production of the less nutritious crop your yearly intake will be the same.
Peacevine cherry tomato supposedly has a high level of a certian amino acid. It is a selection from the hybrid Sweet One Hundred, IIRC. But does that mean if you grew out a thousand OP selections from Sweet One Hundred that they would all be healthier than the parent hybrid? No, many would probably be worse. Modern breeding is pointing towards healthier varieties (lycopene, anthocyanins etc) and most of these will be hybrids to ensure increased vigor (and proprietary seed rights).
Is there a link between flavor and nutritional value such that the commercial high production varietie with better shelf life have less nutritional value? Probably, because you are squeezing more fruit out of a given volume of soil, but being a hybrid vs OP wouldn't matter.
Practically all commercial potatoes are hybrids due to their tetraploid nature inhibiting stabilizing selection, and most have been asexually propogated for decades, so they are out of the picture for comparison. Modern breeding by a few people for color and flavor boosts the nutritional value on certain modern hybrid varieties. Some of many of the ancestral Peruvian varieties are probably healther than the old heirloom Lumpers or Russet Burbank.
Older corns are more nutritious than modern varieties (which happen to be hybrids), and are prefered by livestock if given the choice.
The way I see it, Unless you are growing your own food and are on the verge of malnutrition it won't matter. If you are gardening you will probably be eating more than your daily needs from what you are growing, especially if it tastes better...you will eat more. Better to eat more of a tasty variety with 80% nutrition of a less appealing high nutrition variety. Same could go for yearly production if you get 120% production of the less nutritious crop your yearly intake will be the same.
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Canadian Farmer Guy
- Senior Member
- Posts: 109
- Joined: Mon Jul 26, 2010 8:45 pm
- Location: Southern Ontario
I use organic methods to grow my veggies.
But I am a firm believer in the use of hybrids.
I look at it this way, my family has a purebred labrador retriever dog.
Beautiful and sweet dog to be sure, but she's had a lot of health problems.
We also have a little beagle/german shepherd cross.
Again, very cute and good tempered, and not a single health crisis, ever.
The movement to grow and preserve heirloom plants is admirable.
They are a part of our heritage and history, and must never be lost.
But as a market gardener, I can't afford to grow a crop vulnerable to disease.
You ask if heirlooms are more nutritional than hybrids, I don't know the answer to that.
But one thing I do know; I would rather eat an organic hybrid tomato that I grew myself.
Than suffer a crop failure and have to eat a "Made in China" heirloom tomato.
Food for thought...
CFG
But I am a firm believer in the use of hybrids.
I look at it this way, my family has a purebred labrador retriever dog.
Beautiful and sweet dog to be sure, but she's had a lot of health problems.
We also have a little beagle/german shepherd cross.
Again, very cute and good tempered, and not a single health crisis, ever.
The movement to grow and preserve heirloom plants is admirable.
They are a part of our heritage and history, and must never be lost.
But as a market gardener, I can't afford to grow a crop vulnerable to disease.
You ask if heirlooms are more nutritional than hybrids, I don't know the answer to that.
But one thing I do know; I would rather eat an organic hybrid tomato that I grew myself.
Than suffer a crop failure and have to eat a "Made in China" heirloom tomato.
Food for thought...
CFG
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Charlie MV
- Greener Thumb
- Posts: 1544
- Joined: Thu May 08, 2008 11:48 pm
My experience in gardening for self sufficiency is limited to about 4 years. I can't speak to whether one variety is healthier. That being said, we have tried several heirloom varieties and can't justify the space. The better boy , sweet 100 cherry and celebrity all bubble off the vines faster than we can eat them. The heirlooms, even in their best year don't keep up. Some years we've gotten as few a 20 fruit per plant with heirlooms.
As to one being healthier than another I just trust that any organically grown tomatoes are better for us nutritiously. We do eat more vegetables now than we did before we grew a garden that feeds us year round but it's gotta be better than eating more chocolate cake.
Fried okra is our problem and our only vice. When it starts popping, we eat it every night. We've figured out how to freeze and fry it year round so if anything will kill us sooner, that's it but it's a good way to go.
As to one being healthier than another I just trust that any organically grown tomatoes are better for us nutritiously. We do eat more vegetables now than we did before we grew a garden that feeds us year round but it's gotta be better than eating more chocolate cake.
Fried okra is our problem and our only vice. When it starts popping, we eat it every night. We've figured out how to freeze and fry it year round so if anything will kill us sooner, that's it but it's a good way to go.
I like okra pickled with hot peppers... but then again, I like many things pickled with hot peppers.Charlie MV wrote: Fried okra is our problem and our only vice. When it starts popping, we eat it every night. We've figured out how to freeze and fry it year round so if anything will kill us sooner, that's it but it's a good way to go.
[quote="Charlie MV"
Fried okra is our problem and our only vice. When it starts popping, we eat it every night. We've figured out how to freeze and fry it year round so if anything will kill us sooner, that's it but it's a good way to go.[/quote]
Charlie, try grilling it some time. Take several pods and arrange them alternating stem end up, stem end down and run 2 skewers through them near the ends to make a "raft". I'll do this with 6-8 pods at a time. Next, brush some olive oil over them, add some sea salt and black pepper and place on the grill till they get nice grill marks and soften up a bit. That stuff is killer and everyone that eats it loves it. I do love it fried, but with my cholesterol issue, I really shouldn't eat it too often.
Fried okra is our problem and our only vice. When it starts popping, we eat it every night. We've figured out how to freeze and fry it year round so if anything will kill us sooner, that's it but it's a good way to go.[/quote]
Charlie, try grilling it some time. Take several pods and arrange them alternating stem end up, stem end down and run 2 skewers through them near the ends to make a "raft". I'll do this with 6-8 pods at a time. Next, brush some olive oil over them, add some sea salt and black pepper and place on the grill till they get nice grill marks and soften up a bit. That stuff is killer and everyone that eats it loves it. I do love it fried, but with my cholesterol issue, I really shouldn't eat it too often.
Agreed! Well said!Canadian Farmer Guy wrote:The movement to grow and preserve heirloom plants is admirable. They are a part of our heritage and history, and must never be lost. But as a market gardener, I can't afford to grow a crop vulnerable to disease.
You ask if heirlooms are more nutritional than hybrids, I don't know the answer to that.
But one thing I do know; I would rather eat an organic hybrid tomato that I grew myself. Than suffer a crop failure and have to eat a "Made in China" heirloom tomato.
CFG
But I personally don't plant hybrid varieties. I am a romantic, I guess and love the stories about the plant's history. Production isn't as important to me as just a backyard gardener.
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Canadian Farmer Guy
- Senior Member
- Posts: 109
- Joined: Mon Jul 26, 2010 8:45 pm
- Location: Southern Ontario
Nothing wrong with that.petalfuzz wrote:Agreed! Well said!
But I personally don't plant hybrid varieties. I am a romantic, I guess and love the stories about the plant's history. Production isn't as important to me as just a backyard gardener.
You and I just have different priorities is all.
You're growing to feed one household, I'm trying to grow enough food for five.
Thus said, a crop failure for me would be catastrophic.
Not only would a lot of money would have been wasted.
But I would not be able to supply my customers with enough produce, making me unreliable.
That must be avoided at all costs.
CFG