> The main difference is fruits and vegetables in the US are bred for storage and transport, and not for flavor.

I've heard this take a lot, but I really think it has a lot more to do with how we treat our soils. American agriculture is obsessed with sterile soils. But the MAJORITY of plants in the wild get the MAJORITY of their nutrients from mycorrhizal fungi. Something which is not present in sterilized soil.

They are quite fragile too. Not only are they killed by pesticides/fungicides, but even artificial fertilizers hurt them because plants rely on lack of phosphorus for them to start the signaling process to hook up with the fungi. Artificial phosphorus is much less bioavailable to plants, but its presence is enough to make them not start that complicated chemical dance

The mineral content of our vegetables has declined by over 90% since 1914.[0] I'd find it hard to believe this lack of nutrient doesn't also have a massive impact on flavor profiles

[0] https://www.scientificamerican.com/article/soil-depletion-an...

> But the MAJORITY of plants in the wild get the MAJORITY of their nutrients from mycorrhizal fungi. Something which is not present in sterilized soil.

Great comment, thanks. I think people forgot how to farm in 20th century. For example, my grandmother grew up on her parents’ farm, and managed it until the early 2000’s. She didn’t do the farming, she just told the guy who actually did the work what to plant. After grandma passed away my uncle took care of the leasing for a few years. Now Bill Gates probably owns what used to be Grandma’s farm.

At one point grandma started doing no-till to preserve the topsoil, but I think this might have been just spraying with roundup before planting corn and soybeans.

I have a National Geographic magazine, circa 1995, about the Frogs Leap winery [0]. This is an organic winery in California. The author talked about visiting a neighboring conventional vineyard, and how that soil was totally different than the soil at Frogs Leap.

[0] https://www.frogsleap.com/

For mangos the varieties that dominate in the US are the ones grown by the mexican and south american producers. They actively lobby to keep out other producer, and they can't just change what they grow overnight (nor does it benefit them since they already control the US market).

US food inspectors are required in places like India and Asia, but if enough inspectors aren't hired then you can't expect the exports to grow in a meaningful way. As you can imagine incumbent mango producers in the US don't want more inspectors in these countries. It's basically a cartel.

I get your point about seasonality, but most produce here don’t taste good any time of the year, even when they’re supposed to be in season.

I have heard the same feedback from others too, I am not the only one.

Someone told me the same chocolates taste better outside U.S, because corn syrup is used in the American version.

But my point is that the varieties planted are the ones that store well. So it won't matter what season you eat them in, they won't taste good.

If you are lucky you might live near a good farmer's market that has actual seasonal varieties that actually take good in their proper months, and can't be found in other months.

Our back yard is entirely planted with fruit trees. My wife considers our harvest far superior to what the stores have and they would probably be even better if she left them on the trees for a few more days. Most of them do not stand up to even local transport well at all, though.

(Unfortunately, she has to pick them a bit early if she wants to eat them at all. Left on the tree to their peak they would be lost to the birds.)

> The main difference is fruits and vegetables in the US are bred for storage and transport, and not for flavor.

And probably for sales/cosmetics. Eg most people would agree Red Delicious apples are far from being the tastiest, but they have a very appealing name and look great.