the vegetables

Tomatoes are rich in vitamin C and lycopene. Today, this fruit is consumed in various ways, raw or as a necessary ingredient for food, sauces and beverages, and is an important part of the diet of people in many countries. Cultivation of this plant in general, covers an area of ​​about three million hectares, which is about one third of the total area dedicated to the cultivation of leeks in the world.

Although tomatoes are considered a fruit in botany, they are often referred to as vegetables in agriculture.

Tomato belongs to the genus Badjanjanian and is a perennial plant.

Due to its economic importance, this plant is the subject of many researches and is known in genetics as one of the model plants. Research on this plant in 1990 led to the production of the first transgenic species permitted for consumption and trade in the United States.

It originated in South America. [3] [4] Genetic evidence suggests that tomato ancestors were car and herbaceous plants with small green fruits that grew in the mountains of Peru. [3] These plants were different species of the former genus Lycopersicon.. One of these species, scientifically known as Solanum lycopersicum, was introduced to Mexico and later cultivated by the natives.

The exact date of growing tomatoes is not known for the first time. The first tomato to be grown seems to be a yellow fruit the size of a small cherry tomato grown by the Aztecs. The surviving in script ions of this civilization show that this fruit was prepared and consumed with pepper, corn and salt.

Tomatoes are said to have been grown in southern Mexico since about 500 BC. The natives of Pueblo believed that those who ate tomato seeds were blessed with the powers of the gods.

There are different theories about the transfer of tomatoes to Europe. Some historians believe that the Spanish explorer Arnan Cortes

These small yellow fruits were transported to Europe after the conquest of Tenochetitlan, the capital of the Aztecs, in 1521. Another theory is that Christopher Columbus was the first person to transport the plant to Europe in 1493. The oldest evidence for the exist ence of tomatoes in Europe is a book on botany written in 1544 by Pietro Andrea Mathioli, an Italian physician and botanist. In his manu script, he mentions this fruit as pomo d’oro, meaning golden apple.
Distributed by the Spaniards

After settling in Latin America, the Spaniards distributed tomatoes in their various Caribbean colonies in the early 16th century. They also transported it to Europe and the Philippine Islands, from where it was transported to Southeast Asia and then throughout Asia. Tomatoes are easy to grow in the Mediterranean climate and have been grown in the region since about 1540.
The first image of a tomato plant in Europe by Pietro Andrea Mathioli

The fruit was first eaten after being distributed in Europe and was used for food in Spain in the early seventeenth century. The first cookbook to be discovered, including recipes for cooking with tomatoes, was published in Naples in 1692. The author of this book seems to have obtained these instructions from Spanish sources. However, in some places, such as Florence, the fruit was used only for decorative purposes and was used only for food in the late seventeenth or early eighteenth century.

Great Britain

Tomatoes were only grown in Britain as early as 1590. One of the first to cultivate it was a surgeon named John Gerrard, who in 1597 published a book on botany that dealt with the plant. He knew that tomatoes were eaten in Spain and Italy; However, he believed that this fruit was poisonous. In fact, it contains a small amount of tomato, a toxic glycoalkaloid that is usually not dangerous. Gerrard's views influenced public opinion, and the plant became known as an unhealthy food in Britain and its colonies in North America.

In the mid-eighteenth century, tomatoes were widely eaten in Britain. In the same century, the Encyclop .dia Britannica wrote about this fruit that tomatoes are used daily in soups as well as as a seasoning. In the Victorian era, the amount of tomatoes grown in greenhouses reached industrial levels.
North America
The earliest known evidence of tomato cultivation in North America dates back to 1710 in South Carolina. The plant may have reached North America via the Caribbean. By the middle of the century, some people still believed that tomatoes were poisonous, and in general these plants were more ornamental than edible. Thomas Jefferson, co- found er of the United States of America, brought to the United States some of the tomato seeds he had eaten in Paris.

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Due to climatic conditions, some states, such as Florida and California, became predominantly tomato producers. The University of California, Davis has become one of the main centers of research on tomatoes.
Different varieties of tomatoes
Middle East

Tomatoes were distributed in the Middle East in the early 19th century and were often used as a cooking ingredient.

ایران

This plant entered Iran in two ways: the first way was through Turkey and Armenia, and the second way was through the Qajar dynasty's frequent trips to France. The original name of the tomato in Iran was Armenian or Roman eggplant. [2] In Iran, it was first practiced to grow small tomatoes, which are now called cherry tomatoes. After a while, larger tomatoes arrived in Iran, which became known as "tomatoes" due to the difference in size with the common tomatoes at that time. During the Qajar period, members of the Moayeri family first grew tomatoes on a farm (which is now the site of Mehrabad Airport).

Different varieties of tomatoes

Today, thousands (about 7,500) of tomato cultivars are grown worldwide. These figures vary in size, shape, color and taste. They may be 1 to 3 cm in diameter (small cherry tomatoes and wild tomatoes) to 10 cm (beef tomatoes). However, most tomatoes in shopping malls are 5 to 6 cm in diameter.

Most tomatoes have red fruits, however they are also available in yellow, orange, pink, purple, green, black and white. Multicolored or striped tomatoes are also rarely found.

Tomatoes grown for canning or soup production are usually elongated (7 to 9 cm long and 4 to 5 cm wide) and less watery than other cultivars and are known as plum tomatoes.
manufacturing

In 2008, about 130 million tons of tomatoes were produced in the world. China was the largest producer of tomatoes this year, with a quarter of global production (mostly consumed domestically), followed by the United States, Turkey, India, Italy, Egypt and Iran. The state of California accounts for 90% of plum tomato production in the United States and 35% of the world.

Plum tomatoes

The most important tomato producers in the world in 2008 were as follows:
Country of production of tomatoes per ton
China China 33,811,702
United States United States 12,575,900
Turkey Turkey 10,985,400
India India 10,260,600
Italy Italy 5,976,912
Global Total 129,649,883

Tomato production is usually divided into two distinct categories: production for fresh consumption (market tomatoes) and production for conversion (industrial tomatoes). Industrial tomatoes (usually plum tomatoes) account for about one-half of European production, 90% of US production, and 15% of Chinese production (in 2008).

Tomato production for industrial use accounts for about a quarter of world total production (26.8 million tonnes in 2002, or 23.4%). The three main regions that produce this type of tomato are California, the countries near the Mediterranean coast and China.

According to the FAO, global tomato production in 2007 was 126.2 million tonnes in an area of ​​4.63 million hectares, with an average yield of 27.3 tonnes per hectare. It should be noted that non-commercial products (personal and family) are not included in this statistic.
Hy drop onic cultivation of tomatoes
According to the FAO, tomatoes are grown in 170 places in the world with different climates. After potatoes and sweet potatoes, tomatoes have the highest production volume in the world and are ranked higher than watermelon and cabbage.
World map of tomato production by ton in 2018.

The following 16 countries together make up 80% of world production:
2007 Cultivation area (thousand hectares) Yield (tons per hectare) Production (thousand tons)
China China 1455 23.1 33.645
United States of America United States of America 175 65.7 11,500
Turkey Turkey 270 36.7 9.920
India India 479 17.9۸٬۵۸۶
Egypt Egypt 194 37.9 7.550
Italy Italy 188 51.0 6.026
Iran Iran 140 35.7 5.000
Spain Spain 56 65.0 3.615
Brazil Brazil 57 59.4 3.364
Mexico Mexico 130 22.3 2.900
Russia Russia 158 15.1 2. 393
Ukraine Ukraine 80 19.0 1.520
Greece Greece 27 54.7 1.450
Uzbekistan Uzbekistan 57 23.2 1.327
Chile Chile 20 65.1 1. 270
Morocco Morocco 20 57.0۱٬۱۴۰

Global tomato production quadrupled from 1961 to 2007, from 27.6 million tonnes to 102.2 million tonnes. According to the verse, the average annual growth was about 3.36%. This growth has been particularly strong in Asia, with China doubling its output a week and India 18.5 times.
Flowers and fruits of tomato plant
Tomato plant flowers
Cherry tomatoes
Export and Import

In 2006, exports of fresh tomatoes were just over 6 million tonnes, accounting for 4.8% of world production that year. The three main exporters were Mexico, Syria and Spain.

The first countries to import fresh tomatoes in the same year were the United States, Germany, France, the United Kingdom and Russia, respectively.

The main exporters of processed tomatoes (dough and puree) in 2006 were China, the European union, the United States, Chile and Turkey, respectively. The importers of this type of tomato in the same year were Russia, Japan, the European union, Mexico and Canada, respectively.

Country of export of fresh tomatoes (thousand tons)
Mexico Mexico 1.032
Syria Syria 1,005
Spain Spain 987
The Netherlands The Netherlands 777
Jordan Jordan 345
Turkey Turkey 247
Belgium Belgium 200
Morocco Morocco 192
United States of America United States of America 144
Canada Canada۱۴۲

Consumer countries
tomato

According to the FAO, global tomato consumption in 2003 was 102.8 million tons. China is the top consumer of tomatoes with 24.6%, followed by the United States (9.8%), India (8.7%), Turkey (5.9%) and Egypt (5.9%), respectively. They fall from it.

The record for annual consumption of tomatoes per person is given to Libya (117 kg per year). It is followed by Greece (115 kg per year) and other countries around the Mediterranean (Tunisia, Turkey, Egypt, Italy and Lebanon). The amount of home-grown tomatoes is not calculated in this statistic.

The following 18 countries account for a total of 77% of global consumption.
2003 Total consumption (thousand tons) Consumption per person (Kg / person / year)
China China 25 ۵ 265 19
United States of America United States of America 10 ٬ 109 34
India India 6,836 6
Turkey Turkey 6,112 85
Egypt Egypt 6,070 84
Italy Italy 3,797 66
Iran Iran 3,394 49
Brazil Brazil 3.305 18
Russia Russia 2,540 17
Spain Spain 1.753 42
France France 1,556۲۵
England England 1.347 22
Greece Greece 1,268 115
Mexico Mexico 1.253 12
Germany Germany 1,226 14
Ukraine Ukraine 1,170 24
Uzbekistan Uzbekistan 1,096 42
Japan Japan 1,066 8
Pests and diseases

Oystercatchers, crownworms, aphids, whiteflies, tomato fruitworms, dicotyledons, scorpions and Colorado potato beetles are some of the tomato pests.
Consumption

Tomatoes are now consumed around the world in a variety of ways, raw in salads, and processed for food and soup, sauces and pastes. Tomato juice is also a cool drink used to make some cocktails such as Bloody Esophagus.

Tomatoes have acidic properties and therefore are easy to store in storage in raw form, sauce and paste. The fruit can also be stored and consumed in thin sheets dried in olive oil.

Tomatoes are widely used in Mediterranean cuisine, especially in Italy, and are one of the main ingredients needed to make pizza and pasta sauces.
Nutritional value
Tomatoes (raw) nutrients per 100 grams (3.5 ounces)
Energy 74 kJ (18 kcal)
Carbohydrates 3.9g
Sugars 2.6 g
Fiber 1.2 g
Fat 0.2 g
Protein 0.9 g
Water 94.5 g
Vitamin I is equivalent to 42 micrograms (5%)
- Beta-carotene 449 micrograms (4%)
Lutein and zaxanthin 123 μg
Vitamin B1 (thiamine) 0.037 mg (3%)
Vitamin B3 (niacin) 0.594 mg (4.%)
Vitamin B 6.08 mg (6%)
Vitamin C 14 mg (23%)
Vitamin E 0.54 mg (4.%)
Vitamin K 7.9 micrograms (8.%)
Magnesium 11 mg (3%)
Manganese 0.114 mg (6%)
Phosphorus 24 mg (3%)
Potassium 237 mg (5%)
Lycopene 2573µg
Link to USDA database entry

Percentages are relative
Source: US Food database

Tomatoes are very low in calories (20 kcal per 100 g) and rich in various vitamins (A, C and E) and minerals. 93 to 95% of it is water and the sugars that make up 3 to 4% are glucose and fructose.

The most important minerals in tomatoes, which depend on the type of soil and fertilizer, include potassium, chlorine and phosphorus.
Tomatoes also contain lycopene, one of the most potent natural antioxidants, and several carotenoid pigments, including beta-carotene.

Probable value for health

Tomatoes contain vitamins A, C and lycopene. The red color of tomatoes is due to the lycopene in it. This substance, which is a very powerful antioxidant, research shows that consuming very high consumption of raw tomatoes slightly reduces the risk of prostate cancer.
A number of studies have shown that lycopene, especially in cooked tomatoes, is effective in preventing prostate cancer; But other studies contradicted these result s.

In addition, research shows that eating tomatoes is associated with a lower risk of breast cancer, head and neck cancer, and neurodegenerative diseases.
Genetic mutations in different varieties of tomatoes and their wild varieties have created a treasure trove of different genes that produce lycopene, carotene, anthocyanins and other antioxidants. The amount of these antioxidants and vitamins in some cultivated cultivars has increased compared to the normal amount.

Mozzarella salad
Carotenoids in tomatoes

(μg / 100 g) 449 beta-carotene
Alpha Carotene 101
Lycopene 2573
Lutein / Zaxanthin 123
Phytoin 1860
Phytofluene 820

A kind of local soup in Andalusia made with fresh tomatoes.
Food

Tomatoes are eaten raw or cooked. Raw tomatoes can be eaten with salt, but they are often mixed with other ingredients in salads and then eaten. Raw tomatoes are also used to make some soups.

Cooking tomatoes destroys some of its vitamins, but at the same time increases the absorption of lycopene. Cooked tomatoes are the ingredient in many foods and sauces.

Properties of tomatoes

Tomatoes increase memory and increase learning. Tomatoes help you sleep better, reduce muscle cramps, and improve muscle movements.
Researchers have found in a study that men who ate a lot of tomatoes did not develop prostate cancer. Men get swollen prostates as they get older.

Prostate grows in men after the age of 45 and interferes with their life and  sleep. It is recommended that men eat a raw tomato a day.

Tomatoes are rich in vitamin C and B vitamins. Minerals are also found in abundance in this vegetable, so it stimulates the appetite and makes digestion easier.

Ripe and spotless tomatoes are very nutritious and rich in vitamins. Eating tomatoes strengthens your heart. People with join t disease and gout Tomatoes are prescribed as medicine.
Tomato processing

Today, it is a huge tomato processing industry, providing consumers with dried, peeled, pureed, paste, and various sauces, including ketchup, powder, and fruit juices. The two main processes of industrial processing of tomatoes are thickening and drying.

Tomato paste
Maintenance method

Unripe tomatoes are usually stored at room temperature in the dark until ripe. Under these conditions, its useful life is 3 to 4 days. Once ripe, tomatoes should be eaten within one to two days. Tomatoes should only be refrigerated when fully ripe, although this may change the taste.

Poisoning

The leaves, stems and unripe green fruit of this plant contain small amounts of tomato, which is toxic. Consumption of tomato leaves in tea has caused death in at least one case, but in general, the amount of tomato tomato is not high enough to be dangerous for humans, and foods such as unripe green tomatoes and fried are not harmful to health. Ripe tomatoes do not contain tomatin.
Eating raw tomatoes can cause allergies in some people and can lead to anaphylaxis. This rare allergy is due to a combination of some of the proteins found in tomatoes and immunoglobulins.

Fresh tomatoes can be infected with Salmonella bacteria. In the late spring of 2008, consumption of tomatoes infected with the bacterium in the United States poisoned 228 people and hospitalized 25 in 23 states. In this way, tomatoes were collected from many food chains and stores. In Canada, there were no reports of poisoning due to the consumption of contaminated tomatoes, but large food chains such as McDonald and Ciafosi were deliberately removed from their menus as a precaution. [1]
Fried and fried green tomatoes are a side dish in the southern United States.

The junction of the tomato stem and the green parts of the tomato can contain up to 1.2% solanine. 50 grams of solanine can cause headache, nausea and vomiting. For this reason, you should avoid eating tomatoes and always carefully separate the junction of the stem.
Fruit or fruit

Botanically, tomato is considered a fruit. However, tomatoes have less sugar and sweetness than other fruits and are often served as part of a salad or main meal, not a dessert. In this way, it is called tarabar because of its practical use in cooking. This ambiguity is not unique to tomatoes, and a number of other plants we call leeks, such as eggplant, cucumber, squash, and squash, are fruits.

This ambiguity sparked a legal debate in the United States in 1887. This year, customs tariff laws made it possible to pay levies on vegetables (not fruits). Thus, the status and classification of tomatoes in this country became legally important. To solve this problem, the United States Supreme Court ruled on May 10, 1893, that tomatoes were part of the root system, based on the general definition that tomatoes were used because of their practical use. However, this statement was only for the purpose of enforcing the customs tariff laws and did not change the botanical classification of tomatoes.

The Council of the European union issued a directive in 2001 stating that tomatoes should be considered a fruit.
Records
The heaviest tomato weighed 3.51 kilograms and was grown in 1986 in Oklahoma. The largest tomato with a width of 19.8 cm was recorded in 2000 in the United Kingdom.
Tomato Tree at Walt Disney World Resort in Florida.

The large tomato plant at the Walt Disney World Resort in Florida is probably the largest tomato plant in the world, with a yield of more than 32,000 tomatoes for a total weight of 522 kg, a Guinness World Record. Each vine simultaneously yields thousands of tomatoes that are served in Disney Park restaurants.