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New, more appealing varieties of kale in the works

Phillip Griffiths with several of his new kale varieties showing different colors and textures from green to red and smooth to crinkled.

Phillip Griffiths, a plant breeder and associate professor in the Horticulture Section of the School of Integrative Plant Science at Cornell University, poses with several of his new kale varieties.

UPI story [2020-02-04]:

Loved by some for its health benefits and disliked by others for its cardboard-like consistency, kale might be heading for a makeover.

After surging in popularity several years ago, sales of the dark green, leafy vegetable are beginning to plateau. One vegetable breeder hopes to change that by creating varieties of kale with new flavors, textures and colors.

“It’s mainstreaming kale, to some extent,” said Phillip Griffiths, an associate professor of horticulture at Cornell Agri-Tech in New York.

“Kale has become one of those health foods, and only certain people eat it,” he said. “But there are a lot of people who eat leafy greens because they want something fresh and healthy.”

To reach those customers, Griffiths is creating a whole line of new kale.

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