Gassed Up - Offrange

Tomato ripening rooms reveal the growing costs of the produce industry’s massive consolidation.

Tomato ripening rooms reveal the growing costs of the produce industry’s massive consolidation. Just north of the border in Texas, there are town-sized warehouses filled with sealed rooms, designed to transform tomatoes from green to red. An invisible gas, ethylene, is carefully meted into these rooms, where imported Mexican tomatoes ripen on a schedule set by logistics operators rather than by the sun. If you are an American adult, nearly every tomato you have eaten in winter was ripened this way. Read Next U.S. and Mexico Have 1 Week Left to Settle Corn Clash All of New York’s Apples Farmers

saved by

• Jaclyn

related reading

• Heart of the Tomato - Offrangeambrook.com
• Bulking Up - Offrangeambrook.com
• Farmer’s Markets Won’t Save Agricultureambrook.com
• Organic Farmers: Resilient in the Face of Warambrook.com
• The Hidden Cause of Food Deserts - The Atlantictheatlantic.com
• EVERY SUPPLY CHAIN IN THE WORLDmindslice.substack.com
• I Tracked Down the Company Ruining Fruityoutube.com
• Should I Refrigerate Apples? And More Fruits and Vegetables Storage Questions, Answered - NYT Cookingcooking.nytimes.com
• All of New York’s Apples - Offrangeambrook.com
• The Market that Feeds New Yorkstraightupjac.substack.com
• An 80,000-year history of the tomatoworksinprogress.news
• The Staggering Scale of Food Waste, Explained - Modern Farmermodernfarmer.com