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Israeli researcher, Yossi Mizrachi, researches the "Divine Ripe Tomato,"
the longest shelf life tomato in the world.

High Tech Nets Gains
In Israel Agriculture

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4

LEE HADAR

Special to The Jewish News

erusalem — A com-
puterized mating sys-
tem for cows? A tomato
with a four-week shelf life? St.
Peter's fish in the Arava
desert? These are but a few of
the unusual agricultural in-
novations Israel has achieved
over the past year.
In keeping with what has
become Israel's traditional
high-tech approach to farm-
ing, the country's leading
scientific institutes have col-
laborated with kibbutzim to
come up with a surprising
' range of agricultural. firsts.
For example, a tomato that
doesn't lose its color or flavor
for up to four weeks. Normal-
ly, tomatoes start to soften
within a few days of
harvesting. In the United
States, for instance, most
tomatoes are purposely pick- .
ed when they're still green,
and ripened artifically with
ethylene gas. This ensures
that they arrive at the super-
market bright red, but the
process takes its toll on the
tomatoes' taste.
Instead, researchers at the
Hebrew University's faculty
of agriculture have performed
experiments with hundreds of
combinations of tomatoes in
order to develop a new
species. The result, the
"Divine Ripe Tomato," is the
first tomato to boast a. shelf
life of three and sometimes as
much as four weeks. The
Divine is already found in
American supermarkets, and
will soon be equally visible on
American farms since Israel
has begun exporting the
seeds of its new hybrid
tomato.
Ibmatoes are not the only
beneficiary of Israeli
research. Grapes, apples,

j

oranges and grapefruit
should all benefit from a new
method that prevents fruit
from rotting. Israeli scientists
have isolated a natural
substance — a type of yeast —
that stops the formation of
fungi in fruits. The scientists
are developing a synthetic
version of this yeast which
would be used instead of the
more expensive and some-
times dangerous chemicals
that are normally applied to
fruit.
Israeli chickens have long
held the world record for the
number of eggs laid. Soon
they may hold another
distinction as the sveltest
birds of their kind. Israeli
scientists have developed a

Scientists are
experimenting witk
genetic selection
of chickens in the
hope that their
research will one
day yield a lower-
cholesterol egg.

new breed of chicken that has
six percent less fat than do
her feathered friends
elsewhere. The scientists have
shown that slimmer chickens
lay more eggs, have a lower
morality rate and, of course,
cost less to feed than fatter
fowl.
The lean line of bird is the
broiler variety that is
generally raised for its meat.
These svelt birds should be as
tasty as ever though since
scientists have ensured that
they have the same amount of
fat as other chickens do in
their meaty tissue. What is
eliminated are the gobs of ab-
dominal fat under the
chicken's skin.

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