>> Or they can simply leave them a bit more in the sun.
This is what the whole article is about:
[intro]
The life of a tomato is halted tragically early. They’re wrenched from the vine in their adolescence and fledged from their natal farms when they’re still green and hard as stones. Snipped from their vines, the fruit is never allowed to ripen in the field and develop the sugars and flavor chemicals that make them taste like something other than a verdant rock. Unfortunately, for large-scale commercial farming this is the only way. Imagine shipping squishy, perfectly ripe tomatoes across the county. They’d arrive sauced.
[...]
If farmers could somehow allow a tomato fruit to ripen on the vine and develop flavor without going soft, everyone would be happy. Farmers get high yield, consumers get a tasty product, and tomatoes everywhere could keep a shred of their integrity.
This is what the whole article is about:
[intro]
The life of a tomato is halted tragically early. They’re wrenched from the vine in their adolescence and fledged from their natal farms when they’re still green and hard as stones. Snipped from their vines, the fruit is never allowed to ripen in the field and develop the sugars and flavor chemicals that make them taste like something other than a verdant rock. Unfortunately, for large-scale commercial farming this is the only way. Imagine shipping squishy, perfectly ripe tomatoes across the county. They’d arrive sauced.
[...]
If farmers could somehow allow a tomato fruit to ripen on the vine and develop flavor without going soft, everyone would be happy. Farmers get high yield, consumers get a tasty product, and tomatoes everywhere could keep a shred of their integrity.
[rest of the article]