Household Waste Compost Boosts Tomato Flavor and Aroma, Research Finds

The contents of household bins could be the key to unlocking tastier tomatoes, according to new research from the University of Queensland. Scientists discovered that adding compost derived from food and garden organics, known as FOGO, to soil significantly improved the flavor and aroma of tomatoes.

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We didn't pick up any differences in yield, but we did have this change in the food quality in terms of the sensory and the biochemical component after storage time.

This FOGO compost, produced at an industrial scale, contains a wider variety of organic materials than traditional compost, including meat, which leads to higher nutrient levels. In a trial, this compost was applied to half of a tomato crop, with the other half grown under identical conditions. Researchers analyzed the tomatoes five and 12 days after harvest to simulate the supply chain.

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They thought the FOGO-grown tomatoes aligned with the descriptions of a bit sweeter, more aromatic and less bland.

While no differences in yield were observed, the quality of the tomatoes changed noticeably. Volunteers who blind taste-tested the fruits reported that the FOGO-grown tomatoes were sweeter, more aromatic, and less bland. Chemical analysis further supported these findings, revealing higher sugar concentrations, lower malic acid levels, and elevated umami-associated amino acids, all contributing to a sweeter taste profile.

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About 70 per cent of that is edible and the equivalent of throwing away 29 million plates of food a day, and about $36 billion a year of money wasted.

Beyond enhancing produce, the research hopes to incentivize greater diversion of food and garden waste from landfills. Currently, millions of tons of food are discarded annually in Australia, much of it edible, representing a significant financial and environmental loss. By demonstrating the positive environmental and economic outcomes of transforming waste into valuable agricultural products, the study supports national strategies to halve food waste by 2030.

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There's a lot of information out there but, through the research, we're able to test and robustly demonstrate the positive environmental and economic outcomes.