 Yes, and then we also go into the laboratory to measure the sweetness of the food as well as the antioxidant capacity. And the flavour. Because there's some really interesting evidence that depending on what colours of light you give them, they actually taste different because you get different metabolites being formed inside the tomatoes and that's really interesting. So it's not just how fast it produces the sugars or something like that? No, it's those other molecules which really affect the flavour of the tomato, so how it feels to you when you eat it.