and it seems the higher the yield per acre, the less flavor the product is.

For instance I grow an heirloom wheat that produces about 1/10 the yield of modern wheats. It has a spectacular flavor grown on my farm (organic/biodynamic). When grown using normal organic methods (added composts and organic nitrogen sources), the yield goes up to about 1/4 of modern wheats, but the flavor really goes away.

Talk to wine people, they all value the grapes by how flavorful they are. The lower the yield the higher the flavor, it is pretty well known.

So, I would say that the modern mantra, that we the farmers are somehow supposed to be feeding an ever expanding human population (huh- who asked me? This is a ridiculous impossible order!) so we MUST chose the higher and higher yielding varieties or we are somehow betraying the human race, But we are in fact just producing products with less nutrients, less color, less flavor. And mining our soils at the same time. It is a cheap trick, mining the soil for high yields of flavorless, food that is lacking in both flavor and nutrition.