Tomatoes: From Foreign Fruit to Nutritional Powerhouse

Introduction:

• Tomato: Not native to India; brought by Portuguese traders in the 15th century.

• Adopted and cultivated widely by British colonisers in the 16th century.

• Initially viewed with suspicion — called "poison apples", associated with illness and superstition.

Historical Background:

• Europe & U.S. suspicion: Tomatoes reacted with lead in copper utensils, causing illness.

• Turning point in the U.S.: Farmers in Salem, New Jersey used appropriate vessels, reducing health concerns.

• Indian public hesitant: Despite cultivation, people were wary of its consumption.

• 1938 efforts: Dr. Tara Chitale and colleagues promoted its use for common cold, scurvy, and iron deficiency — lukewarm response.

Changing Public Perception:

• Gradual acceptance due to:

  • Traveller recommendations.

  • Advocacy by National Institute of Nutrition, India.

  • Emphasis on vitamins and minerals in tomatoes.

Health Benefits of Tomatoes:

• Classified as a fruit (botanically).

• Rich in antioxidants — supports heart and brain health.

• Reduces heart disease risk.

• Controls high blood pressure — especially useful for senior citizens.

• High cellulose fibre — prevents constipation.

• Lycopene pigment — may protect against Alzheimer’s disease in elderly.

• Hygiene caution: Must be washed thoroughly to remove dust-borne germs.

Cultivation & Research:

• Tomato farmlands: 5,000–10,000 plants per acre in India.

• Production:

  • India (2022–23): 210 lakh tonnes (2nd in world).

  • China: 680 lakh tonnes (1st in world).

• Research centers:

  • Indian Institute of Horticultural Research, Bengaluru:

    • ‘Arka Rakshak’: disease-resistant hybrid.

    • ‘Arka Shreshta’: long shelf-life for easy transport.

Top Tomato Producing States:

1. Madhya Pradesh

2. Andhra Pradesh

3. Karnataka

4. Gujarat

5. Odisha

6. WestBengal

7. Maharastra

• Average wholesale price: ₹1,700 per quintal.