- Large, rounded, edible, berry of an herb of the nightshade family native to South America.
- It is typically red, but it might be yellow, orange, green or purple.
- It is consumed raw or cooked as a vegetable.
- Other uses include production of vegetable pastes and sauces.
- Tomatoes are grown in many parts of the world, with an annual global production of 170.8 million tonnes in 2017. China, India, US, Egypt and Turkey are the largest producers worldwide.
- Solanum Lycopersicum
-Vegetables; tomatoes, fresh or chilled
- Vegetable preparations; tomatoes, whole or in pieces, prepared or preserved otherwise than by vinegar or acetic acid
- Vegetable preparations; tomatoes, (other than whole or in pieces), prepared or preserved otherwise than by vinegar or acetic acid
- Heirloom Tomatoes (also called Heritage Tomatoes in the UK) are an open-pollinated (non-hybrid) heirloom cultivar of tomato.
- Heirloom Tomatoes can be classified into four categories: family heirlooms, commercial heirlooms, mystery heirlooms, and created heirlooms.
- They are consumed in many parts of Europe and the US. However, given their poor post harvest condition, they are not as widely available as other types, making their production more traditional
- Cherry tomatoes are rounded, small fruited tomatoes believed to be a genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes.
- Although grown in many parts of the world, Israeli cherry tomatoes are particularly popular in many countries around the world.
- Pear or Corn Grain Tomatoes are the common name for any one in a group of indeterminate heirloom tomatoes.
-They are typically yellow and small in shape but can be found in red and orange colors.
- They are grown in Europe and US.
- Roma Tomatoes are red plum shaped tomatoes and one of the most consumed varieties in the world.
- They are mostly grown in the US, UK, Australia, and Mexico
- Beefsteak Tomatoes (Beef Tomatoes in the UK) are one of the most produced varieties of tomatoes in the world.
- It is a round, red colored tomato that sometimes displays pronounced ribbing similar to pre-columbian tomato varieties.
- There are more than 10,000 varieties in the world. Some of which are widely consumed in specific regions of the world.
- The USDA has produced an extensive collection of the different types of tomatoes available around the world.
- U.S. No. 1 consists of tomatoes which meet the following requirements:
- Basic requirements: Similar varietal characteristics; Mature; Not overripe or soft; Clean; Well developed; Fairly well formed; and, Fairly smooth.
- Free from: Decay; Freezing injury; and Sunscald. Not damaged by any other cause.
- U.S. Combination consists of a combination of U.S. No. 1 and U.S. No. 2 tomatoes: Provided, That at least 60 percent, by count, meet the requirements of U.S. No. 1 grade.
a. For tolerances see §51.1861.
- U.S. No. 2 consists of tomatoes which meet the following requirements:
- Basic requirements: Similar varietal characteristics; Mature; Not overripe or soft; Clean; Well developed; Reasonably well formed; and, Not more than slightly rough.
- Free from: Decay; Freezing injury; and, Sunscald. Not seriously damaged by any other cause.
- U.S. No. 3 consists of tomatoes which meet the following requirements:
- Basic requirements: Similar varietal characteristics; Mature; Not overripe or soft; Clean; Well developed; and, May be misshapen.
- Free from: Decay; and, Freezing injury. Not seriously damaged by: Sunscald. Not very seriously damaged by any other cause.
- Tomatoes are classified in three classes, as defined below:
- "Extra" Class - Tomatoes in this class must be of superior quality. They must be firm and characteristic of the variety and/or commercial type. Their colouring, according to their state of ripeness, must be such as to satisfy the requirements set out in the third paragraph of point A above. They must be free from greenbacks and other defects, with the exception of very slight superficial defects, provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package.
- Class I - Tomatoes in this class must be of good quality. They must be reasonably firm and characteristic of the variety and/or commercial type. They must be free of cracks and visible greenbacks. The following slight defects, however, may be allowed provided these do not affect the general appearance of the produce, the quality, the keeping quality and presentation in the package: a slight defect in shape and development, slight defects in colouring, slight skin defects, very slight bruises.
Furthermore, "ribbed" tomatoes may show: healed cracks not more than 1 cm long, no excessive protuberances, small umbilicus, but no suberization, suberization of the stigma up to 1 cm2, fine blossom scar in elongated form (like a seam), but not longer than two/thirds of the greatest diameter of the fruit.
- Class II - This class includes tomatoes which do not qualify for inclusion in the higher classes, but satisfy the minimum requirements specified above. They must be reasonably firm (but may be slightly less firm than in Class I) and must not show unhealed cracks. The following defects may be allowed provided the tomatoes retain their essential characteristics as regards the quality, the keeping quality and presentation: defects in shape and development, defects in coloring, skin defects or bruises, provided the fruit is not seriously affected, healed cracks not more than 3 cm in length for round, ribbed or oblong tomatoes. Furthermore, "ribbed" tomatoes may show: more pronounced protuberances than allowed under Class I, but without being misshapen, an umbilicus, suberization of the stigma up to 2 cm2, fine blossom scar in elongated form (like a seam).
*Grades Might Vary For Other Countries.
- Processed Tomatoes include: Sundried, Juices, Pastes, Sauces, Concentrates and all products where tomatoes are the main ingredient.
- Fresh Tomato refers to those that go straight from the farm to the consumer.
- Quality of land
- Use of pesticides
- Harvest Methods
- Storing Methods
- Processing Methods
- Production levels
- Global demand
- Weather changes
- Cost of Production