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WELCOME
Tomato is second only to potato in its consumption as a vegetable, is the most commonly grown vegetable in home gardens, and is a crop that is widely grown throughout the world. The tomato fruit can be eaten raw, either alone or in salads and sandwiches, and it is a common ingredient in many processed and canned food products.
The quality of fresh tomato fruit is a significant factor that determines its acceptability among consumers. Fruit color, shape, freedom from blemishes and pest chemical residues, and more recently from plants that have been organically grown, are factors that determine the value of the tomato fruit in the market place. For fresh consumption, the tread has been away from beefsteak-sized tomato fruit to smaller sized (cocktail, grape, or cherry) fruit. An increasing popular marketing form is fruit-on-the-vine or what has been called “cluster tomatoes” with 4 or more tomato fruits still attached to the cluster vine. When looking for a more flavorful fruit, consumers frequently select the Roma type. In most of the developed world’s marketplace, tomato fruit is readily available year round, the source being both field- and greenhouse-grown.
This web site, Growing Tomatoes, has been designed as a complete resource guide for those wanting to learn about the tomato plant, its physiology and fruit-bearing characteristics, and what production procedures are necessary for successful growing whether in the home garden, field, or greenhouse. Links to other sources that relate to tomato plant growth and fruit production are given.
Please send us your comments and suggestions to: jbjones@growtomatoes.com
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