When Kyle Rak, raspberry breeder at Driscoll’s, threw a deceptively simple question into the LinkedIn world — "If you could change one thing about raspberries to make them even better, what would it be?" — he sparked a vibrant conversation across breeding, production, tech, and even home consumers. The answers, ranging from scientific ambitions to humorous takes, offer a fascinating snapshot of where the raspberry industry is — and where it’s headed.
🍓 Consistency Is King (and Queen)
A recurring theme among breeders and consumers alike was consistency, particularly in sweetness and texture. Nathan Reem, a molecular biologist, summed it up well:
"More consistent sweetness! I’ll buy a carton and half the berries taste perfect, half taste meh."
This was echoed by Breann Summerall, who brought in the voice of the everyday buyer (and parent):
"More consistent 'ripe/fresh' in a package… also would that make them any cheaper? My toddlers are driving me to broke with their raspberry habit."
Breeders clearly hear the call. Kyle himself replied, noting the importance of both intra-carton and inter-carton consistency — a big challenge, but a top priority.
🌱 Seeds, Be Gone (Or at Least Shrink a Bit)
From Connie M. to Allie Cushnyr to Bruno Bouffier, many pointed fingers at the tiny, crunchy culprits: raspberry seeds. Whether suggesting smaller seeds, fewer seeds, or going full parthenocarpic (seedless), the message was clear — consumers want a smoother bite.
Jeewan Pandey captured this in a poetic phrase:
“Flavor pop instead of a seedy chew!”
Even the scientists aren’t immune to the texture factor.
🌼 Old-Time Flavor and Aroma Revival
Several breeders longed for a return to “old timey” raspberry flavor — more aromatic, more distinctive. As Brian Just put it:
"More aromatic, old timey, raspberry flavor."
Natalia Salinas and Moisés González-Román echoed this, calling for more aroma and flavor complexity without compromising firmness or shelf life.
Kyle responded with humor — "We gotta add 'old timey' to the sensory questionnaire" — but the sentiment reflects a broader industry tension between breeding for logistics (firmness, shelf life) and flavor.
🧪 High-Tech Hopes and Scientific “Moonshots”
Some answers leaned futuristic. Sergio Espinosa suggested a metabolomic signature system for raspberries — identifying unique chemical fingerprints for cultivars to better match them with producers and uses. Laura Jull wished for raspberries that resist Japanese beetles and mold. Ronald Crandall asked for mold resistance without fungicides — a clear nod to sustainability.
And then came the tunnel conversation. Erik Jertberg proposed eliminating the need for protective tunnels altogether — a goal that would demand incredible leaps in disease and sunburn resistance. Kyle’s reply hinted at the far-reaching implications of such a breakthrough:
"Also would open up more drone applications…"
😂 And Then, There Was Humor
Not every comment was ultra-serious. Kurtis Dluge wanted a name change — “raspberry” is hard to spell and not as fun as “banana.” Kyle cheekily suggested “snozberry.” Philip Stewart offered an ironic twist:
“What if they were much larger and firmer, and the seeds were on the outside?”
Yes, that’s a strawberry.
💸 Price and Access Still Matter
Beyond breeding traits, a couple of voices — like Christopher Rice — cut straight to the core issue:
“The price.”
And as Breann and others noted, affordability remains a real barrier to families who want more berries in their diets. While breeding can’t directly fix pricing, yield improvements and shelf life gains could help long-term accessibility.
The takeaway
What started as a casual question revealed a roadmap of priorities and dreams for the raspberry world. In brief:
Better consistency in sweetness and ripeness
Smaller or no seeds
More aroma and classic flavor
Longer shelf life & mold resistance
Affordability
Sustainability & tech-driven production solutions
For raspberry breeders like Kyle Rak and his peers, this is more than a wish list — it’s a to-do list.
And maybe, just maybe, we’ll all get to taste that "flavor pop" in a perfect, consistently sweet, aromatic, firm, and affordable raspberry one day soon.
