ABSTRACT
The written history of tomato began in the 1500s when Spanish and Portuguese explorers found these plants first in Mexico and then along the west coast of South America, mainly Peru, and then on the Galapagos Islands. Today researchers looking for tomato genetic material are still searching these same areas, as well as Ecuador and Chile. The tomato first went to Europe, where it was used as an herbal as well as being eaten as food in Italy and Spain. It was also grown for its beauty. The tomato returned to America in the 18th century, but with a slow introduction as a food since the tomato plant and its fruit were considered by most to be poisonous. It was not until the 20th century that the tomato fruit began to be a major food, eaten directly or as an ingredient in various food products. Today the per capita consumption of fresh tomato fruit continues to increase as the health benefits associated with its inclusion in the diet are being learned and emphasized. Those interested in the early history of tomato in America will find the book
The Tomato in America
(Smith, 1994) interesting reading.
