The History of Tomatoes
Q1.
Where do tomatoes originate from?
A1. Tomatoes originated from the Andes,
in what is now called Peru, Bolivia, Chile and Ecuador - where they grew
wild. They were first cultivated by the Aztecs and Incas as early as
700 AD.
Q2.
When did tomatoes first arrive in Europe?
A2. Tomatoes didn’t arrive in Europe
until the 16th Century, although it is not known how. It has
been said that they were brought back from Central America by Spanish
Conquistadors Another legend suggests that two Jesuit priests brought
them to Italy from Mexico. Others say Columbus brought the first tomato
to Europe.
Q3.
What were the first cultivated tomatoes like?
A3. The first cultivated tomatoes were
yellow and cherry-sized, earning them the name golden apples. They were
considered poisonous but appreciated for their beauty.
Q4.
What powerful quality did the French think
tomatoes had?
A4.
The French were convinced that tomatoes had powerful
aphrodisiac qualities and called them pommes d'amour (love apples).
Q5.
Where did the English word tomato come
from?
A5..
The English word 'tomato' derives from
the word 'tomatl' its name in Nahuatl, the language of the Aztec
people. The English form 'tomate' first appeared in the 17th
century, and was later modified to 'tomato', probably under the
influence of the more familiar “potato”.
Research and Development
Q1.
When and why was the Cheshunt Research
Station set up?
A1. British
tomato growers have always been at the forefront of horticultural
research. As long ago as 1914, glasshouse growers set up the Cheshunt
Research Station in the Lea Valley, north of London, to tackle the
technical problems then faced by the industry.
Q2. On average how much is spent on the
research of tomato production in the UK each
year?
A2. Some £1.25 million a year is
currently spent on research on tomato production in the UK, with growers
directly funding the more applied, 'near market' research by levies paid
on their turnover through the Horticultural Development Council.
Q3.
What is being done to improve fruit quality in
respect of flavour, texture,
appearance and
shelf - life?
A3. This is being achieved by the
development of new varieties and fruit types, improved systems on
handling fruit and grading after harvest, to allow fruit to ripen on the
vine, and understanding more about the basic biology of plant growth and
fruit development. Consumer research is being undertaken to define
buying patterns and consumer expectations to ensure the industry meets
the demands of today's market.
Q4.
How do we maintain the status of lowest cost
producers for British growers in the face of pressure from subsidised
imports, especially from southern Europe?
A4. The aim is to improve
production efficiency by increasing yields, whilst reducing inputs.
British growers have been very successful in this respect. Average
production per acre has doubled in the past 25 years, whilst the use of
glasshouse heating fuel has been reduced by one third, and labour hours
by two thirds, for each box of tomatoes produced. This, however, is
dependent on substantial investment in new glasshouses and facilities.
Q5. How do British growers achieve pest
and disease control without pesticides?
A5. Britain
leads the world in biological pest control, employing natural predators
to control pests such as leaf miners and red spider mites. This ensures
an environmentally friendly industry with added consumer protection.
Natural control methods represent the most effective and profitable
solution. An armoury of natural enemies is now available from
specialist rearing companies, and growers have become skilled in these
advanced techniques, following research on the best ways to use them.
British growers have a published target of eliminating the use of all
pesticides on their crops an increasing area of organic tomato crops is
also being produced here.
Market Information
Q1.
What is the level of British tomato product
per
year?
A1. The production of British tomatoes
amounts to over 100,000 metric tonnes per year. This figure represents
nearly one third of the total volume of tomatoes sold in the country
through the year and over half of this amount is sold in the summer.
Q2.
How many tonnes of fresh tomatoes are
consumed each year?
A2. Total consumption of fresh tomatoes
is therefore around 420,000 tonnes. This means that with a population
of 59 millions, we eat 5oz (140g) of fresh tomatoes per
person per week or 16lbs (7.25kg) per person per year.
This is the equivalent of two British Classic tomatoes per week, or more
than 100 per year. This is higher than previous estimates but still
very low compared to other European countries, especially those in the
Mediterranean.
Q3. How many
hectares of glasshouses are used
for
tomatoes in Britain?
A3.
There are 300 hectares (740 acres) of glasshouses
that are
used to produce tomatoes in Britain.
.
Q4. How many people are currently
employed in
the British tomato industry?
A4.
Approximately 3,500 people are currently
employed in the British tomato industry?
Importing Tomatoes
Q1. How many tonnes of fresh tomatoes
do we
import?
A1. Each year we import over 300, 00
tonnes of fresh
tomatoes (as opposed to processed tomato
products).
Q2. What are the concerns about
imported
tomatoes?
A2. There has been industry
concern over oversupply brought about by imports. This has resulted in
low retail costs and poor returns for growers.
Q3.
How has the strength of the pound affected
foreign imports?
A3. The strength of the pound has
increased the flow of cheap foreign imports. Around 190,000 tonnes are
imported from Spain and the Canary Islands, with a further 90,000 tonnes
from Holland, 8,000 tonnes from Belgium, 9,000 tonnes from Italy, 5,000
tonnes from France and 3,000 tonnes from Israel.
Q4. Where are tomatoes mainly imported
from?
A4. Tomatoes sold in Britain in the
winter are often imported from Spain or the Canary Islands,
traditionally trough the winter, but with the season being increasingly
extended through the rest of the year. In order to cope with the
voyage, they tend to have thicker skins and are picked while green.
Q5.
What other countries are tomatoes imported
from?
A5. There are also imports from
Holland, Belgium, France, Morocco, Italy, Israel, Portugal and South
Africa.
Q6. How are tomatoes grown in these
countries?
A6. Even in Spain, the sun does
not always shine; most crops are grown in greenhouses covered in
polythene.
Growing Methods
Q1.
How are most tomatoes grown in Britain?
A1. In Britain tomatoes are grown
predominantly under glass, although some are still grown outdoors in
Jersey. Glasshouses allow the tomato season to be extended from
February until November with all year production being evaluated. Under
field conditions tomatoes can only be cultivated between July and
October. Production is far higher under glasshouse conditions than from
outdoor field crops, or crops grown under plastic in southern Europe.
Q2. How do glasshouses help to prevent
tomatoes
getting damaged while growing?
A2. Tomatoes are easily damaged by the
wind, extremes of temperature or fluctuating weather conditions.
Glasshouses offer not only a long growing season but also provide
shelter from the weather and protection from birds and other animals.
Q3.
How are conditions controlled under
glasshouses?
A3. Under glasshouse conditions, the
aerial environment along with crop irrigation and nutrition is
controlled using computers. This also gives the opportunity to avoid
disease infection and to use natural predators to control pests instead
of sprays. Increasingly irrigation systems are closed (i.e.: excess
gets recycled, while leaves and old plants are composted, rather than
being dumped). Cultural systems in Britain are designed to minimise any
impact on the environment. Bumblebees are used for pollination and pests
are biologically controlled using natural predators rather than chemical
sprays.
Q4.
How is the flavour in the tomatoes produced?
A4. Flavour
variations in tomatoes are related to the differences in the
sugar and acid content of the fruit. For the best flavour in a
tomato crop, high sugar and relatively high acids are required. High
acids and low sugars will produce a sharp-tasting tomato, whereas when
both sugar and acid levels are low, the flavour will be bland.
Q5. From flowering how many days does
it take
for a tomato to reach full ripeness?
A5. It takes 40-60 days from flowering
for a tomato to reach full ripeness, depending on temperature and the
variety.
Q6. How long does it take for a British
tomato to
reach the supermarket shelf?
A6. It takes 1-3 days for a British
tomato to reach the supermarket shelf from the time it is harvested.
Health and Nutrition
Q1.
What are the nutritional benefits of tomatoes?
A1. Tomatoes are a good source of
Vitamins A, C and E, beta-carotene and lycopene and flavonoids ( also
found in red wine and tea). Tomatoes also
contain potassium, calcium and other mineral salts. Potassium has been
linked to lowering blood pressure and calcium is vital for healthy bones
and teeth. Grilled tomatoes are high in carotene and folate.
Q2.
What is the link between tomatoes and cancer
prevention?
A2. The vitamins and antioxidants found
in tomatoes are thought to combat the harmful effects of free radicals
(rogue molecules) that cause cell damage, this can trigger such diseases
as cancer and heart disease. According to recent research, the natural
red tomato pigment, lycopene, may particularly active in protecting the
body against these diseases. Research has also shown that ripe, British
tomatoes have a considerably higher lycopene content than was thought to
be the case, especially compared with imported, long life types which
are low in lycopene.
Q3.
What is the calorific content of tomatoes?
A3. Tomatoes are low in calories,
typically containing
only 14 calories per 100g. Another bonus is that
tomatoes contain virtually no fat or
no
cholesterol.
Q4..
Do you lose nutrients through cooking
tomatoes?
A4. You lose
a certain amount through cooking, particularly vitamin and flavonoids.
Cooking however, may increase the concentration of other nutrients, such
as lycopene, which is more easily absorbed when tomatoes are cooked in
oil. Ideally plenty of both raw and cooked tomatoes should be eaten.
Q5.
How do you store tomatoes?
A5. Many
people make the mistake of keeping their in
the fridge, they
are a sub-tropical fruit and dislike
the cold which impairs
natural ripening and
flavour. Instead
tomatoes
should be kept at room
temperature.
Q6. What is
tomato pulp good for?
A6. Tomato
pulp is very good for the skin. It refreshes, tones and aids
circulation and will restore acidity to the face after cleansing. To
make a tomato face pack, make a paste by mixing tomato pulp with
yoghurt. Apply to the face for 10-15 minutes, then wash off.
Q7.
Do tomatoes help to fight cancer?
A7.
Researchers at the Erasmus
Medical Centre in Rotterdam, Holland, have found synthetic lycopene
slowed the growth of human prostate tumours in mice. Lycopene has
already been linked with reducing the risk of prostate cancer. In their
research, the Dutch scientists found a low does of lycopene slowed the
growth of human prostate tumours implanted in the mice by over 50% by
day 42 of the study, compared to mice who had not had the treatment.
And when lycopene was combined with vitamin E, it reduced the growth of
tumours by up to 73%. The researchers found that levels of PSA
(prostate specific antigen) matched the growth of the tumour, meaning
that can be used to monitor the treatments effects in men. Dr
Jacqueline Limpens, from the Erasmus Medical Centre found that it was
the low dose of both lycopene and vitamin E that was the most effective,
demonstrating that ‘more does not necessarily equal better’. Although
more research is needed before doctors could say if a combined lycopene
and vitamin E treatment could be given to healthy men to prevent them
developing prostate cancer.
