Description: The tomato is the edible berry of the plant Solanum Lycopersicon, commonly known as a tomato plant. The species originated in western South America and Central America. The Mexican Nahuatl word tomatl gave rise to the Spanish word tomate, from which the English word tomato derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century.
Tomatoes are a significant source of umami flavor. The tomato is consumed in diverse ways, raw or cooked, in many dishes, sauces, salads, and drinks. While tomatoes are fruits—botanically classified as berries—they are commonly used culinarily as a vegetable ingredient or side dish
Health benefits
- May keep your heart healthy
An 80g serving of tomatoes provides about 5% of an adult’s daily potassium needs. Consuming foods rich in potassium is associated with lower rates of stroke and may be associated with lower rates of heart disease.
Tomatoes also contain a compound called lycopene, which gives them their red colour, there is growing research into lycopene and its health properties including its potential for reducing the risk of cardiovascular disease.
- May protect the eyes
Tomatoes contain a group of phytochemicals called carotenoids, these include lycopene, lutein and beta-carotene. These compounds are important to maintain eye health and may protect against age-related macular degeneration and other eye diseases.
- May support healthy skin
The carotenoids found in plants, including tomatoes, may help prevent UV damage in humans. A 2006 study found that after a 10-12 week study there was a decrease in sensitivity as a result of increasing dietary carotenoids. However, this is not to say you won’t burn if you eat lots of tomatoes – it’s still important to follow guidelines and be careful in the sun to avoid UV damage.
Research suggests that processing and cooking tomatoes can increase their nutritional value, in particular, their antioxidant properties and our ability to access their lycopene compounds. Eating tomatoes along-with a source of fat such as an olive oil dressing helps us absorb these protective carotenoids. It’s also worth bearing in mind that much of the carotenoid content is found in the skin of the fruit so eating them whole can be the most beneficial
- May support blood clotting and wound healing
Tomatoes are a good source of vitamin K which is necessary for blood clotting and wound healing. There is also increasing evidence that vitamin K may be of benefit in bone and cardiovascular health too.
- May help reduce menopausal symptoms
A 2015 study by the Nutrition Journal found that tomato juice intake appeared to help alleviate some menopausal symptoms such as anxiety, resting energy expenditure and heart rate. This study was carried out on 95 women aged 40-60 years old who consumed 200ml of unsalted tomato juice, twice daily, for eight weeks. While this was a small trial, the results are encouraging and warrant further research.
Locations of Harvest
Time Period of Harvest
Harvest Process:
Harvest time for tomatoes will occur at the end of its growing season, usually late summer, once the tomatoes are at their mature green stage. Tomatoes harvested before this, such as those you buy at the supermarket, have often been picked before this stage so they can ripen during transport and, thus, have a lesser flavor than those left on the vine a bit longer. There is a fine line when picking tomatoes at the mature green stage. Farmers look for the first light blush of colour as an indicator of when to pick tomatoes to ensure no loss in their essence. The vine ripened tomatoes may be the sweetest, but some types of tomato are too heavy to vine ripen, hence picking tomatoes at their mature green stage and allowing the ethylene gas to continue the ripening process.
Dehydration process
After harvest, the tomatoes are then dried using a dehydrator. A dehydrator is an electrical machine that removes the moisture content of tomatoes. It is comprised of trays, heating elements, vents, and a fan for circulation. The dehydrator’s heating element raises the temperature inside the machine, the fan evenly circulates the heat and removes the moisture, while the trays hold the tomatoes which are to be dehydrated. Once the tomatoes have been dehydrated, they are then shredded into a fine powder
