tomaat

The tomato, or tomaat in Dutch, is Solanum lycopersicum, a member of the nightshade family. Botanically a fruit (a berry), it is widely used as a culinary vegetable. Originating in western South America, it was domesticated in Mexico and Central America and introduced to Europe in the 16th century.

Tomatoes are typically round or oval, with colors ranging from red to yellow, orange, green, or purple; varieties include cherry, grape, paste, and beefsteak. The plant is a sun-loving, warm-season annual in temperate zones; growth is indeterminate or determinate; it requires support and well-drained soil.

They require warm temperatures (ideally 20-25 C daytime, above 13 C at night), regular watering, and protection from frost. Indeterminate varieties produce fruit throughout the season; determinate strains produce a single crop. Pests and diseases common to tomato crops include blight and aphids; fertilizers high in potassium support fruit development.

Tomatoes are eaten fresh or cooked; used in salads, sauces, soups, and canned products. Nutritionally they are a good source of lycopene, vitamin C, potassium, and fiber, with low calories. Storage should favor ripening at room temperature, as refrigeration can reduce flavor; once cut, tomatoes should be refrigerated and used promptly.

Top producers include China, India, the United States, Turkey, and Egypt; they are widely cultivated around the world in fields and greenhouses, with a significant global processing industry for sauces and canned tomatoes.