Evogene to enter a research collaboration on improved taste and aroma of tomatoes
Evogene Ltd and BonTom - Breeding & Research Group of the Faculty of agriculture of the Hebrew University of Jerusalem, announced a research collaboration agreement to jointly develop tomato varieties with improved taste and high impact aroma. Over the years as a result of the efforts to increase tomato yields, the original taste and aroma of tomatoes has been greatly reduced. Many efforts are invested in the attempt to regain taste and aroma to the tomato fruit without losing productivity, but with only modest success.
The new endeavor collaboration is based on Evogene's expertise in computational genomics and its proprietary tomato genomics database, and on BonTom's rich gene pool of tomato and the genetics and breeding capabilities of the Faculty of Agriculture tomato breeding team. This joint effort is directed at isolating genomic markers that can track key taste and aroma genes for use in breeding programs. The partners will use the new markers & knowledge developed during the collaboration as tools to improve tomato varieties.
Dr Hagai Karchi of Evogene, stated: "The access to the extensive tomato germplasm and the multi-year breeding experience of The Faculty of Agriculture is the perfect complement to quickly create value via our advanced gene and marker discovery tools."
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