Actually, genetic engineering is trying to solve the flavor problem. Fruits and veggies are usually picked under ripe and hard. They are then brought to color by the addition of phosgene gas (stuff emitted by ripening apples) to make them look ripe. Unfortunately, there are flavor compounds that are only achieved by natural enzymes and chemicals within the fruits and veggies as they ripen on the vine. If they are picked too soon, no amount of gas will make them taste good.
The genetic engineering I was speaking of is trying to push the flavor cycle to mature by the time the grower picks the fruit. That is, pick the fruit while it is still tough enough to ship without spoilage over long distances, and get great flavor at the same time.
Though we tend to mess up more than we fix with our young science, humanity is still trying to get it right.
Of course, the maker of our world know what's going on, and knows how to get the plants and animals to work best in the Earth's ecosystem and varied climates.
We are just trying to hard to cheat and get everything everywhere. I don't think we're doing a very good job. If I want great tomatoes, I just have to wait until August, when my homegrown tomatoes ripen, then eat some fresh, and can the remainder. The same is true of all foods. Each has it's season and location. That's just the way it is, IMHO.
Seeeeya; Goodweed of the North