ABSTRACT
The impact of the “green revolution” has prompted policy-makers and administrators in many developing countries to take an interest not only in cereals but also in other crops, such as tomatoes. Until the nineteenth century the tomato was grown chiefly as an ornamental plant, for its colorful fruit. Although the tomato’s origin and the early history of its domestication are obscure, the weight of evidence suggests that Mexico was the probable center of origin. Tomato production in the tropics tends to be more successful in highland areas, primarily because of mild temperatures. A fruit tomato is one that is eaten raw and served either as a fruit or vegetable. In contrast, the cooking tomato is generally baked, stewed, steamed, or made into a sauce for various foods. Quality requirements for processing tomatoes are specific: high content of solids, low pH, firmness, easy peeling, crack resistance, and excellent red color.
