tomatoja

Tomatoja is the fruit of Solanum lycopersicum, a plant in the nightshade family. Botanically a berry, it is widely treated as a vegetable in culinary contexts and is grown for fresh consumption and processing around the world.

Origin and varieties: Tomatoes originated in western South America and were domesticated in Central America. They were introduced to Europe in the 16th century and have since been bred into a wide range of shapes, sizes, and colors. Common categories include cherry and grape tomatoes, plum tomatoes for sauces, and large beefsteak types. Growth habits vary, with determinate varieties producing a concentrated harvest and indeterminate varieties fruiting over a longer season.

Cultivation: Tomatoes are warm-season crops that require full sun and well-drained, fertile soil. Ideal soil pH is typically around 6.0 to 6.8. They are sensitive to frost, so in cooler climates they are started indoors or grown in greenhouses. Support with stakes or cages, regular pruning of some foliage and excess shoots can improve air circulation and fruit set. Irrigation should aim to keep consistent soil moisture.

Nutritional value and uses: Tomatoes are low in calories and a good source of vitamin C, potassium, and lycopene, an antioxidant. They are consumed fresh in salads, sandwiches, and salsas, and are widely processed into sauces, pastes, canned tomatoes, and beverages.

Production and handling: Global production is led by countries including China, India, the United States, Turkey, and Egypt, with significant greenhouse and field production. Ripening continues after harvest, and tomatoes are typically stored at room temperature until fully ripe; once cut or fully ripe, refrigeration is common to extend shelf life.