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But does it taste good? A plea to consider the importance of flavor in managing plant genetic resources

E. V. von Wettberg,Chanda Robinson Banks,Debarati Chakraborty,Tsegaye Getahun,Melike Bakır,G. Sassi,J. Hart,Bailey Kretzler,Niloofar Layegh‐Nikravesh,Michael B. Kantar,Yolanda H. Chen,Daniel Tobin,Jana Kraft,Colin K. Khoury,Graham J. King

Published 2025 in Plants, People, Planet

ABSTRACT

Crop genetic resources, particularly seeds held in ex situ germplasm collections, have enormous value in breeding climate‐resilient crops. Much of this value accrues from information associated with germplasm accessions. Here, we argue that flavor, culinary attributes, and other traditional ecological knowledge (TEK) are important characteristics alongside genomic information and high‐throughput phenotypes. We explore both the value of this information and the potential risks of exploitation of sensitive TEK. We also examine the potential of in situ conservation to preserve not just the genetic diversity of crops, but the TEK associated with them.

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