Whole other subject, and I’m not going to keep hijacking this one for it; but I am going to say that organic farming is as much or more about what the farmers do than it is about what the farmers don’t do; that much of both what is and isn’t done has nothing to do with use of synthetic chemicals; and that the entire way of using pesticide and fertilizer inputs, synthetic or not, runs on different principles and functions differently in the system.
Nor am I going to keep arguing, after this post, about whether there are cultivars that are tasteless or close to it even if harvested fully ripe. I know that part of my trialling of varieties in my particular growing conditions – which I do a great deal of – has to do with flavor; and that everything from beans to potatoes to most definitely strawberries and tomatoes does indeed vary in flavor by variety under the same growing and harvesting and post-harvest conditions. I know that companies advertising to commercial growers often advertise accordingly, and that studies comparing varieties sometimes do, and sometimes don’t, compare flavor results and that the ones that do such comparisons do find differences. And I’ve already said that yes, the otherwise best-flavored variety can have poor or no flavor if grown, harvested, or handled improperly; and that some commercial varieties have some flavor. But none of that means that almost the only reason store bought tomatoes are often flavorless is “because of the way they’re picked and ripened.” It’s a factor. It’s one of the major factors. It’s not the only major factor.
(I apparently posted the above once before I’d finished the post. Sorry about the late edit to fix that --)