if skunk #1 has 25% Acapulco gold and 50% Columbian gold, why isnt it gold? did the 25% afghani really fuck it up that bad?
I've read that the goldness was at least partially due to growing and drying/curing conditions. I doubt color was high on Sam the Skunkman's list when breeding Skunk. When stabilizing certain traits such as the high, yield, flavor/aroma, disease resistance, etc, inevitably other traits get lost in the shuffle.