I posit that the driving force is not the consumer's desires but rather the goal of the seller to provide a good looking tomato.
I understand that the strain of tomato is entirely different from the ones we ate as kids, bred to be rugged and robust. It was not bred to taste good.
I was told by an old Italian lady to add calcium to the soil to prevent rot in the fruit. Anybody ever hear that? I amended the soil with eggshells. Don't know if that will work.
Good advice.