First off, this isn't wine related, but it is food - so I wasn't sure it if was appropriate for this forum or the Random Thoughts area - Mods, feel free to move if you see fit.

In this day and age of efficient, world-wide distribution one can buy most anything sort of fruit or vegetable one desires at any time of the year. Right now in California we have coming from Chile such things as blueberries ($6.99/18oz at Costco), apricots, cherries, peaches, plums, and so on. However, universally this fruit has two distinct deficiencies:

1) lack of flavor, lack of sweetness
2) short shelf life (tends to spoil/mold very quickly)

My question is, why is this so? Chili certainly has the climate(s) to ripen fruit properly, and modern distribution channels should be able to deliver this to the shelves within a reasonable amount of time from when it was picked. Is the fruit picked before it is fully ripened in order to make the journey? (hell, I'd gladly pay a bit more for faster transportation if it's being picked unripe to endure the transit times). Does Chili simply produce a substandard product? What are your thoughts?

If most of your statement is based on Costco fruit...I would say that would not be an overall accurate statement of Chilean fruit. My experience with Costco produce is that it goes bad very quickly. It doesn't even look fresh at the store.

I've had fruit from Chil from other grocery stores and they are just fine, especially grapes.

This is not based solely on Costco produce. In fact, my experience with Costco produce that is offered in season domestically is that is has a longer shelf life than most grocery store produce.

Unless it is really local produce, I think it is safe to assume any produce you see could have been to hell and back before it gets on a shelf in your market.

A great example of this for me here in Baltimore are Driscoll raspberries. At some stores, they look like $h!t most of the time, at other stores, they are beautiful and will stay nice in the frig at home for many days after purchase. The packaging is identical, the origin is identical - I really think (in this case, at least) that shipping and handling make all the difference.

Eric - I think they are shipped at a very low temperature and probably on the underipe side to facilitate handling. Either one of these or both lead to the conditions you describe.

raybanz makes a good point. Also, do we really know the laws, rules of farming in any of those countries?!? What's allowed, what is not allowed, regulations??? Hmmm...

I try to buy local, but it is not always possible. I try to avoid buying fruits, veggies from those countries, but it is not always possible (to avoid).

Silly question but what is the worst they can do to produce besides saturate it with pesticides and chemicals?

Some produce you just can't buy locally...bananas for instance (unless someone can enlighten me) so you just have to deal with what goes on with the farming in other countries

I think produce is being genetically engineered to be woody/pulpier, thicker skinned and to delay ripening. Especialy in faraway places like Alaska, we see a great variety of beautiful looking but terrible tasting apples, peaches, tomatoes, etc. I have this argument frequently with people when it comes to seasonal fruits/vegetables and fish. "Just because it is available all year (i.e., farmed salmon) doesn't mean it is any good." Some fruits are way too delicate to travel. Berries are a great example - strawberries really should be picked "that morning".
And peaches that travel well are woody and never do ripen to a chin-dripping juiciness like they should. Salmon run at certain times of the year and corn ripens when it's ready. You really can't fool mother nature on some things.

Too true, kpak. You can buy softball sized tomatoes year-round now, but around here you should count on them being completely mealy, white, and gross inside from late fall till early summer.

What is the point?

I won't coment on the farming situation in Chile as I've never been there and don't know anything about it, but we do get a lot of fruit from them that would be hard to grow in Brazil due to the climate (peaches, apples, etc.). And I'll tell you this - one of the things I remember the most from my last trip to CA was a couple of peaches I bought from a local producer - by far the best I ever had!

I'm betting you'll see consistent improvement in Chilean fruit. We had a simialr situation in NY where we got fruit and vegetables from Florida in the winter. Initially, it was a joke, but they developed better strains of fruit and vegetables and then devised a better shipping system. Now the fruit and vegetables we get from Florida are surprisingly good and I'm certain the improvements in the product and delivery have resulted in greatly increased sales.