When you buy a bunch of roses do you look for colour or freshness?
Perhaps it's the shape of the rose or stem length?
There are many genetic traits flower breeders select to ensure roses grown for the cut flower market arrive at their final destination in premium condition.
Some of these traits originated in France by international breeder Meilland.
Matthias Meilland said the company worked with growers across the world to develop commercial roses, including in Tasmania.
"The game is that it's selected here for the conditions of Australia and specifically Tasmania," he said.
"It's productivity per metre square, disease resistance, can it resist the shock of heat and shock of rain?
"Something that can be selected here can go on to Japan or to Mexico in high altitude."
Family flower collaboration
Meilland has been with working with the Lee family from Tamar Valley Roses in northern Tasmania for more than four decades.
Each year between 10 and 20 new French varieties are tested on the farm at Rosevears for commercial suitability.
The plant material can take up to six months to clear Australian quarantine before they reach the property.
Andrew Lee is in charge of growing more than 60 varieties hydroponically in large greenhouses.
Each greenhouse can hold up to 38,000 plants and produce 400,000 stems of roses each year.
The flowers are sent all over Australia.
Queensland is the largest buyer.
"It's interesting — up until the pandemic approximately 90 per cent of Australia's flowers, across all types, were imported from overseas," Mr Lee said.
"Courtesy of the pandemic and reduced flights, a lot of Australian-grown flowers have come back onto the market, which is definitely sustainable in terms of CO2 miles."
Fragrant roses coming back
Have you noticed roses in a bouquet don't have much of a scent?
That's because other genetic traits for cut flowers, including longevity and disease resistance, are more dominant.
But with more consumers asking for a fragrance in their rose, Meilland is looking at how genetics can be selected to amplify the perfume.
"The market is asking for it more and more," Mr Meilland said.
"It's not the producer that's asking, it's not the wholesaler and it's a little bit from the florist.
"So we have a program right now in France with the universities to see what kind of genetics is behind the fragrance."
Mr Meilland said the company's research showed flowers with a fragrance do not lose vase life.
