Tomato
Family Solanaceae
Lycopersicon esculentum (= Solanum lycopersicum), the tomato (L. esculentum 1), is a variable annual herb, 70-200 cm tall, coarsely hairy with glandular hairs producing a characteristic strong odour on touching. The leaves are spirally arranged, pinnate and irregularly serrate. The yellow flowers are borne in terminal inflorescences, with a calyx tube and 6 recurved petals, 1-2 cm in diameter (L. esculentum 2). The fruit is a glabrous fleshy berry, usually red (L. esculentum 3), or yellow (L. esculentum 4), 2-15 cm in diameter, containing many seeds and rich in vitamin A and C. Many varieties have globose fruits (L. esculentum 5) (L. esculentum 10), but also pear-shaped tomatoes (L. esculentum 6) occur. The many varieties also differ in flavour, texture of the flesh (L. esculentum 7), (L. esculentum 8), (L. esculentum 11), (L. esculentum 13), resistance to diseases, the duration of ripening and the method of growth. In greenhouse cultivation in the temperate regions, plants are grown as a single stem tied to a string (L. esculentum 9).
Distribution
The ancestor of all cultivated tomato’s most likely is the cherry tomato, Lycopersicon esculentum var. cerasiforme (L. esculentum 10), which is a native in Ecuador and Peru. After the conquest of Mexico in 1523, the Spaniards took it to Europe. In 1544 the plant is described in Italy, and in 1597 in England, where it was called the love apple. The tomato was not eaten by that time, but only used medicinally. Next, the Spaniards took the tomato to Asia (L. esculentum 12). Introduction into North America took place towards the end of the 18th century. But only after the discovery that the tomato was edible, cultivation came into being. The first crops were seen on the markets of Rome and Naples.
Use
Today the tomato is one of the most important vegetables in most regions of the world. The fruits are eaten raw or cooked. Large quantities are made into soup, juice, sauce, ketchup, puree, paste and powder. Tomato’ s are also canned and used for pickles and preserves. Oil is extracted from the seeds, which is used in the manufacture of margarine and soap.
Biggest producers are the US, Russia and Italy. The biggest exporter of fresh tomato’ s is Bulgaria; from processed tomato’s and tomato products it is Italy.