Barely sustainable: tasteless supermarket tomatoes. Why? (LA Times article)

I've posted several times: buy local. Fresher. Bred for taste. Local fruits and vegetables don't travel as far: less pollution costs. Supports local economies. I love heirloom tomatoes - oddly shaped and colored, and so tasty they're like a different fruit! We all know supermarket tomatoes: bland, bred to have 2 month shelf lives, picked too early, covered in thick polish wax, usually rife with pesticides, ... This is barely sustainable food production. The LA Times article has even more to say about it, a genetic decrease in sugar due to breeding for uniformity of color. See first paragraph above again. 8)