This piece is not a crusade against farming practices but, on the contrary, highlights the vegetables we should select to cook at home. In a vegetable market one can see cauliflowers of varying sizes. There have been reasons for some of the larger sized vegetables and likely factors were mentioned in various publications, in the past, when the matter was addressed. All that glitters is not gold, as the adage tells us: it also enlightens one that large sized vegetables, the GM crops to be precise, may not have the value one expects.

Is it quantity or quality one wants? We are justified in exploring the matter, since it involves what we consume and of course has a direct influence on our health.

The “race” to capture markets in India and abroad is relevant to this story. The advent of globalisation is itself amazing but in 1498 when Columbus began searching for spices, in other countries for Americans, and when Vasco da Gama, opened the first all water trade route between Europe and India, arriving in Calicut, also in 1498, the matter did not impact India. Our race for globalisation began in more recent times, in the 1990s, when Dr Manmohan Singh initiated an economic liberalisation plan.

The agricultural sector was naturally attracted to producing food grain and certain vegetables to conform to a global demand; one example was the ubiquitous potato, used for chips of an international company. Potatoes were cultivated in northern India for the company.

A surging demand arose to make any of the produce as attractive as possible and one method was introduced to enhance the appearance. Media reports began investigating the matter and in some cases, oxytocin, a hormone, was apparently injected into the plants, thereby making them bigger. The scientific fraternity issued warnings on the ill effects of oxytocin, which resulted in a crackdown from the government. Food inspectors now check samples for any trace elements of these hormones and other chemicals, so the matter is, possibly under control. If a consignment has a higher content of harmful chemicals, then it is rejected. One presumes that larger varieties of certain vegetables, seen now, are genetically propagated without any harmful additives used.

Technology continues to shape the lives of farmers and also influence the appearance of vegetables. Genetically modified crops are one tool in an advancing spectrum that enables farmers to benefit with higher yields. Technology is also being used to ensure that larger sized vegetables are not affected by a decline in their flavours. If this is accomplished, the entire range of genetically grown produce will enter a new phase to cater to a growing population with a greater requirement of food.

Humanity’s responsibility is incredible: To feed billions of people without causing catastrophic environmental damage. We use 11 per cent of the Earth’s land for cultivation of crops for food, clothing, medicine and bio-fuels.

Soils are gradually becoming tired, overworked and depleted because of synthetic fertilisers, said the 1912 Nobel Prize recipient Dr Alexis Carrel, emphasising that the quality of food has also been impacted. This was articulated a century ago but we need to, once again, be fully aware of this information. The same scientist warned that synthetic fertiliser increases the output of the produce but simultaneously negates some of its nutritive components and flavour.

It is wiser to select fruit and vegetables with a natural, well formed and compact look. It must not have a dehydrated appearance because that will instantly diminish its quality. A normal papaya, for example, can be ascertained with a small sample which will enable you to taste its characteristic sweetness. If the product imparts a “blandish” flavour, it is best avoided.

Be wary of green peas in frozen packets; these may remain hard even after being cooked, due to being “over ripe”; insist on fresh peas often grown in green houses, notwithstanding the season. The gamut of vegetables are generally discerned by a uniform size and shape, tender, crisp and free of soft spots; brightness of colour is preferable, which indicates the product’s freshness.

Remember, many vegetables and fruit have an inherent aroma and like tea tasters, who assess a sample of tea by discerning the tea’s aroma, so can you, by smelling an agricultural product’s characteristic fragrance.

Your careful observation will thus enable you to select a desirable commodity. Bon appetit!