You are one lucky man! 🙂

Yes, I admit, my Slovenian is a bit unsatisfactory! 😉

Seriously, thanks! This goes to show that the higher yielding cultivar were given favor over those that actually taste better. A decision I think actually is not in the interest of the consumer – you might get more cherries cheaper, but what do they taste like?

It’s the same way as when people say “the gene for”. It’s a misuse of the word, but it’s how it’s talked in everyday language, so everyone knows what I mean.

When I say chemicals when talking about food, I’m talking about added things, man-made often, that are detrimental to health.

Apples have chemicals that age other fruit, but it’s not “chemicals”.

@Evilcyber
I doubt a PhD thesis written in Slovenian would be much of a help to you ;). However, they published some articles on the topic, the most interesting being.

http://www.ftb.com.hr/40/40-207.pdf

The abstract summs it up quite well.

…Total anthocyanin content (expressed as cyanidin-3-glucoside) ranged from 29 to 62 mg/100 g of pitted cherry fresh weight (FW), with the highest content observed in Petrovka, a local cultivar. Concentrations of neochlorogenic acid and 3′-p-coumaroylquinic acid ranged from 19.5 to 53.0 mg/100 g FW and from 7.5 to 50.6 mg/100 g FW, respectively. The relative amounts of these two phenolic acids varied widely between the cherry cultivars examined in this study.

My comment: The “Petrovka” cultivar is more or less extinct since there are only a few trees left. The reason lies in low yields and scrawny fruits. Lambert and Bing are the stuff you normally find in the supermarket.

Well, I hope it won’t, Hamid! 😉

Possibly, yes. Basically organic food was heralded as better in every regard, which is overloading it with expectations.

Do you have a link to your friend’s thesis? I think that would be an interesting read!

That is all in all what I was driving at when I wrote about stevia as a “natural” sweetener – a chemical is a chemical.

The word “chemical” is too often misused, since water is also a chemical. As for pesticides, organic food isn’t necessarily free of all pesticides, only free of synthetic pesticides. The natural pesticides used sometimes in organic foods are of course much less harmful.