Tomato, Solanum lycopersicum

Is the tomato a fruit or a vegetable? A point of contention, because botanically speaking it is a fruit, a berry to be precise, but in culinary terms it is usually used as a vegetable. The question even ended up before the US Supreme Court in 1893: the merchant Nix v. Hedden wanted to save customs duties on the import of tomatoes and therefore argued that tomatoes were botanically fruits and not vegetables. However, the court ruled that tomatoes should legally be classified as vegetables and so Nix v. Hedden was asked to pay the more expensive vegetable duties.

Berries in all colours and shapes

The tomato belongs to the nightshade family (Solanaceae) and is a perennial plant, although in agriculture it is usually cultivated as an annual. It grows in 90 to 150 days and likes mild and sunny conditions: temperatures between 18 and 25 degrees Celsius during the day and between 10 and 20 degrees Celsius at night are ideal. It is very sensitive to frost. It can grow in many soils, but particularly thrives in well-drained, loamy soil.

It can grow as a shrub or climbing plant and, depending on the variety, can reach heights of 1 to 3 meters if supported. The fruits vary greatly in shape, size, color and taste – from small cherry or cocktail tomatoes to large beefsteak tomatoes.

Ornamental plant, culinary superstar, industrial product

The tomato has existed in its wild form for a long time, but was only domesticated in the seventh century and cultivated by advanced civilizations such as the Aztecs and Maya. The exact history of its domestication is controversial – some theories assume that it was originally cultivated in what is now Mexico, while others place it in Peru.

After its discovery by European conquerors, it arrived in Europe in the 16th century, where it was initially cultivated simply as an ornamental plant. In fact, Europeans believed the tomato to be poisonous.

It was not until the 18th century that it found its way into Mediterranean cuisine and gained immense popularity in countries such as Italy – hence the name ‘pomodoro’ (golden apple) was given to the tomato. Today, China is the world’s largest producer of tomatoes, followed by Nigeria, India and Turkey. They are grown both in open fields and in large greenhouses, the latter especially in countries with cooler climates.

China is the largest exporter of tomatoes – Chinese tomatoes are consumed in Europe, Africa and Asia, but also in North and South America. They are traded in particular in the form of concentrate, tomato paste and in cans. The industrial tomato market is consumed and added to dishes around the world. Large fast food chains, especially those offering pizza and pasta, buy and sell tomato products in bulk from all over the world.

Superfood red

Tomatoes are low in calories and rich in nutrients. They contain large amounts of vitamin C, vitamin K, potassium and, depending on the color, the powerful antioxidant lycopene, which can have a protective effect against heart disease and certain types of cancer. Lycopene is the red pigment in tomatoes, getting its name from the latin name of the tomato plant. Tomatoes are an indispensable ingredient in many cuisines: they are used raw in salads, cooked in sauces or soups and as a base for ketchup or tomato paste. The flavor and versatility of the tomato make it a staple food that plays a role in both traditional and modern dishes around the world.

Pesticides and genetic engineering

Tomato cultivation faces various challenges. One major problem is the susceptibility of the tomato plant to diseases and pests. The risk of both increases when tomatoes are grown in monocultures. Fungal diseases such as late blight can lead to considerable crop losses. Pesticides are therefore used intensively in many regions, which in turn raises ecological and health concerns. In addition, tomato cultivation requires a lot of water, which can be problematic in regions where water is scarce.

The use of genetically modified seeds and the focus on high-yielding hybrid varieties means that many traditional and more resistant varieties are being pushed into the backseat. In recent years, initiatives have therefore emerged that focus on sustainable and organic tomato cultivation. In Europe, particularly in Italy and Spain, there are numerous projects that are reviving old and rare tomato varieties and using organic cultivation methods. But there are also an increasing number of initiatives around the world to promote sustainable tomato cultivation. One example is the Heritage Food Crops Research Trust in New Zealand. This project is dedicated to the cultivation and preservation of old tomato varieties, especially those with health benefits such as a high proportion of anthocyanins – similar to lycopene – strong antioxidant colourants. In addition to preserving genetic diversity, the trust promotes research into the health benefits of tomatoes, focusing on varieties that have a positive impact on human health. The researchers are investigating the nutritional value of the varieties and demonstrating how organic cultivation can reduce the environmental footprint of this important crop.

Sources

Monde Diplomatique: In the red chamber of Jintudi Foodstuff. Link.
Monde Diplomatique: Daily tomato. Global uniformity in cans. Link.
FAO: The journey from poisonous curiosity to popular ingredient. Link.
FAO: Tomato. Link.
Kiepenkerl: History of the tomato. The interesting success story from poisonous ornamental plant to popular food. Link.
Reisekompass: Vegetables or fruit? Link.
Pflanzenforschung.de: Tomato. Link.
Heritage Food Crops Research Trust. Link.