“A Tomato that would not Die”

Tomato , is definitely among one of the favourite “vegetable” in the world. Chance reference about this Book – which we are going to see in this post – TOMATOLAND is written by food writer and author, Barry Estrabook. The book gives excellent insight into  how the modern-day industrial agriculture in the USA in particular had  changed the quality of this vegetable and how industrial farming has resulted in loss of flavour, taste and bio diversity of Tomatoes.

As I came to know about the book accidentally – which opened a flood gate of other books which traces the history of modern day food and eating – the Author too discovered the tomatoes that would not die , while he was travelling in Florida, USA.He saw round things falling from a speeding truck plying at 100 kmph and about 10 feet height. Later it was found to be tomatoes being transported to other parts of the USA, from the Florida, the Sunshine State, where there is ample sun light to grow tomatoes. To the authors – and mine too- surprise, the tomato was not smashed after falling from a speeding truck. This curates the author to find the dynamics in tomato farming and the changes it has brought to the quality of the Vegetable is an interesting read, if Tomato is one of your favourite fruit.

Tomato, which has its origin in modern day Ecuador and Peru, was originally of size of a garden Pea. Repeated crossing and re-crossing for five years by a botanist and one among the greatest tomato breeders in the History, Alexander W. LIvingstone has resulted in smooth,round and juicy Paragon variety – the forefather of modern day Tomato. Rest, as they say is History. 

The Great Atlantic Exchange , which happened in late 1800s, in which People, Foods,Vegetables , fruits and diseases got exchanged across the Atlantic, brought the Tomato to Europe and Asia. Rejected at first for its “obnoxious smell” later on it went to become “pomme “ meaning Love Apple in France.Arrived in India through portuguese in Calicut in 15th Century, it was rejected by local people and wasn’t included in the local cuisine. Again it was re-introduced by the British during company rule in India, and became integral part of Indian cuisines within a span of 400 years.

The book also explains about the harm caused to the bio-diversity of the plant, as commercial farming and research is only focussed on only one end use product- the Ketcup/sause. Focussing only on size and keeping quality  other important parameters like Nutrition and Flavour has been given a go by. The results are evident. One USDA analysis, as mentioned in the book says, modern day tomato has 62% less calcium,30% less Vitamin C, 30% less Thiamine, 19% less Niacine per 100 grams of Tomatoes as it had in 1960s. Contrarily, it has 14 times more – yes,you read it right 14 times not 14% more Sodium than in 1960. Now, one can imagine the increase in hypertension and related cases increasing in recent times. Last 50 years of industrial farming has resulted in permanent loss of genes that gave the tomato its taste.

How to stop the degradation further….? How can we stop other vegetables and fruits being devoided of its diversity , taste and flavour…?

The Author , in this book has answer, which prompted me to write about the book in this post. He says, ‘Insist on eating foods that meets your standards only, not the standards set by the Corporate Agriculture”.

True That.