FRESH MARKET TOMATO - UniTE
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FRESH MARKET TOMATO Data provided by FAOSTAT on tomato production in different countries generally do not distinguish the purpose of the product (FRESH MARKET or PROCESSING). Production of tomatoes for FRESH MARKET in the EU is around 7 million tonnes, of which about 1 million tonnes are produced in Italy (600,000 t in the open field, and 400,000 in greenhouses). The most important region for the production of fresh market tomato is Sicily, which alone covers 25% of the national productions in open field. In the greenhouses Sicily produces 91,000 t, followed by Campania (over 74,000 t) and Sardinia (61,000 t). Teaching notes 2017/2018 From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012
FRESH MARKET TOMATO The main countries importing Italian fresh market tomatoes remain Germany, Austria, Great Britain and the Netherlands, and the main countries from which we import fresh market tomatoes are the Netherlands and Spain. The import / export with the Netherlands is determined by a double flow of Italian exports of open field products, and Italian import of greenhouses products. In this sector in general the trade balance is active. Teaching notes 2017/2018
TYPES GROWN IN ITALY For fresh market tomatoes are available "smooth round" varieties, and "ribbed“ varieties more or less flattened, all with small-sized, medium or large fruit, besides to varieties which, although widely used as processing tomatoes, are also used for fresh consumption. Taking into account that the use of fresh tomatoes also is spreading as "functional food", we can divide the fruit production in “traditional varieties” and “new varieties”. Teaching notes 2017/2018
TYPES GROWN IN ITALY Among the traditional varieties are cited, for example: San Marzano (DOP Tomato S. MARZANO DELL'AGRO SARNESE-NOCERINO, recognized in 1996), Costoluto Albenga, Cuor di Bue, Pera d'Abruzzo, Rosa di Sorrento, Pantano Romanesco. Of particular note the "cherry" (TOMATO PACHINO IGP, obtainable only by crops grown in the province of Ragusa and Siracusa), the "datterini“, the POMODORO DEL PIENNOLO DEL VESUVIO DOP, available only from “storage” (da serbo) local ecotypes in the province of Naples, and with fruits with small round or elongated berry, especially used for the IV range (IV gamma) production. Teaching notes 2017/2018
Among the traditional varieties are cited, for example: Costoluto di Albenga, Cuor di Bue, Pera d’Abruzzo, Rosa di Sorrento, Pantano romanesco. Teaching notes 2017/2018 From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012
Of particular note the "cherry" (ciliegini) (TOMATO PACHINO IGP, obtainable only by crops grown in the province of Ragusa and Siracusa), the "datterini“ (“baby plum”), the POMODORO DEL PIENNOLO DEL VESUVIO DOP, available only from “storage” (da serbo) local ecotypes in the province of Naples, and with fruits with small round or elongated berry, especially used for the IV range (IV gamma) production. Teaching notes 2017/2018 From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012
Lesson notes 2016/2017 ROSSO A GRAPPOLO (cluster tomato) Variety characterized by fruits clustered in groups of 6-8 berries/bunch, peel smooth, deep red color, very fleshy, with good contemporary ripening, compact; Many of these varieties are hybrids Long shelf Life. Within this category there are two types of "clusters": the cocktail tomato group, presents clusters with fruits of medium-small size (50-60 g); globe shaped group, characterized by clusters with fruits of average size From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 (100-150 g). They are suitable for cultivation in the open and protected crops. Suitable for export, much appreciated by the GDO and HORECA (companies Hotellerie-Restaurant-Café / catering), canteens, hospital and school. Teaching notes 2017/2018 From: L’Informatore Agrario, 2015 From: Tesi, Orticoltura mediterranea sostenibile, Pàtron Editore, Bologna, 2010
CILIEGINO (minicluster/cherry tomato) Characterized by round berry, deep red color, average weight between 15 and 40 g. They are harvested at full maturity. The fruits are very tasty, and with a high sugar content. They are commercialized in plastic transparent trays. This category also comprises hybrids of similar size and caliber, but oval (datterini) (baby plum), midi plum (Piccadilly), or elongated (Baby-San Marzano tomato). From: L’Informatore Agrario, 2015 From: Tesi, Orticoltura mediterranea sostenibile, Pàtron Editore, Bologna, 2010 Teaching notes 2017/2018
ROUND TOMATO (TONDI LISCI ROSSI) Used for physiological ripening harvesting (round tomato). They can be single fruit or in bunches, berries with an average weight ranging from 120 to 220 g; they are characterized by a long shelf life; they can be grown in the open field or in greenhouses (mostly). They are characterized by resistance to some lethal virus disease for tomato (TSWV, “Tomato Spotted Wilt Virus plant pathogen, a Tospovirus; virus transmitted by thrips (tripidi), such as the “western flower thrips”=Frankliniella occidentalis; and the TYLCV, Tomato Yellow Leaf Curl Virus disease). Teaching notes 2017/2018
Figure da: L’Informatore Agrario, 2015 Figura tratta da: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Figura da: Tesi, Orticoltura mediterranea sostenibile, Pàtron Editore, Bologna, 2010 VERDE INSALATARO (classic/beef tomato) These tomatoes are called in Italy "insalatari", and they are harvested and consumed with colored berry and "shoulder" still green, compact texture. The fruits are round, sometimes slightly flattened, and/or slightly ribbed (in the past the tendency was to have it very ribbed), also of big size (120-350 g), firm flesh. The most common types in the past were two: 1) ribbed (flat ribbed tomato); 2) Cuor di Bue (Ox heart), important as baked tomatoes. They are treated as "insalatari" even types to smaller berry (40-60 g) suitable for baskets packaging, and characterized by the contrast between the different parts of the berry, green shoulder and pink on the rest of the fruit (green shoulders tomato). Of particular interest for cultivation in this category is the hybrid Camone, still From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 widely Teaching grown in Sardinia. notes 2017/2018
ELONGATED AND PLUM/SALADETTE (ALLUNGATO ED OVALE MULTIUSO) To the first category (elongated tomato) belongs the historic cv San Marzano. Originated at the beginning of the twentieth century, from three varieties widespread in Sarno and in the “Agro”: the Fiascona, the Fiaschella and King Umberto, today there are many new improved hybrid cultivars. They can be grown both in open field and in greenhouses, and can be marketed in different ripening stages. The fruits vary in size between 90 and 140 g. To the second category (plum/saladette) belongs variable size cultivar (80-120 g), From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, which can be harvested as “insalatari” or red. Teaching notes 2017/2018 Edagricole, 2012
NEW VARIETIES AND PRODUCT TYPES From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2017/2018
NEW VARIETIES AND PRODUCT TYPES The tendency of current markets highlights the interest that the consumer puts toward "functional" products, which also combine characteristics of easy management and use as a fresh product. The three types that are brought as example are: 1) Sun Black®, berry with phytonutrients accumulation, purple skin almost black due to the presence of anthocyanins and red pulp (lycopene); From: Sansavini e Ranalli, Manuale diTeaching notes Ortofrutticoltura, 2017/2018 Edagricole, 2012
NEW VARIETIES AND PRODUCT TYPES hybrids hp (high pigments or lyco +), with a high content in lycopene From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Teaching notes 2017/2018 Edagricole, 2012
NEW VARIETIES AND PRODUCT TYPES Intense ™ tomato, taking the genes known as waterless, with the ability to retain the leakage of placental juices and seeds, and therefore able to maintain the freshness even when sectioned in slices or cubes. From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2017/2018
NEW (OLD!) VARIETIES AND PRODUCT TYPES American peoples currently really like the so-called “heirlloom” (see cited article from NYTimes). They are all tomatoes deriving from free pollination. People things that these tomatoes are Tomatoes in an experimental greenhouse in western France in July. Credit Fred Tanneau/Agence France-Presse taster than others, even if From: In Refrigerators, Tomatoes Lose Flavor at the Genetic Level. By JOANNA KLEIN OCT. 17, 2016 Trilobites , New York Times, 21 Nov 2016 more perishable. Teaching notes 2017/2018
THE AMERICAN TOMATOES CONSUMERS From: In Refrigerators, Tomatoes Lose Flavor at the Genetic Level. By JOANNA KLEIN OCT. 17, 2016 Trilobites , New York Times, 21 Nov 2016 The tomato hitching a ride home in your grocery bag today is not the tomato it used to be. No matter if you bought plum, cherry or heirloom, if you wanted the tastiest tomato, you should have picked it yourself and eaten it immediately. That’s because a tomato’s flavor — made up of sugars, acids and chemicals called volatiles — degrades as soon as it’s picked from the vine. There’s only one thing you can do now: Keep it out of the fridge. Researchers at The University of Florida have found in a study published Monday in Proceedings of the National Academy of Sciences that when tomatoes are stored at the temperature kept in most refrigerators, irreversible genetic changes take place that erase some of their flavors forever. When you can get fresh tomatoes, Dr. Klee recommends storing them at room temperature, to preserve their flavor, and eating them within a week of bringing them home. If you see your grocer storing them at temperatures that are too cold, tell them not to, he says. But this research may seem mostly academic. The average American consumes nearly 20 pounds of fresh tomatoes a year. And despite researchers, industries and farmers all striving to create the tastiest tomatoes, there are some things we can’t yet control. After all, most of the tomatoes we eat out of season are plucked from their vines probably in Florida or Mexico, just as they started to ripen. They are sorted, sized, graded and packed into a box with other tomatoes, totaling 25 pounds. Then they stay in a humidity and temperature-controlled room (no less than 55 degrees Fahrenheit) and ingest ethylene, a gas to make them ripen, for two to four days before being transported on a temperature-controlled truck to a warehouse. There they are repackaged, re-sorted and shipped to your grocer. There, if demand is low or if there’s no room, they may be stored in a fridge, and by the time you get them, it’s been a week to ten days. “It’s probably never going to equal the one that matured in your backyard over the 80 or 90 days that you grew it, but it beats stone soup” said Reggie Brown, a manager at Florida Tomato Committee, which produces up to half of America’s fresh tomatoes in the winter. In cold months, should you endure a tomatoless diet? There are alternatives, says Dan Barber, chef at Blue Hill and Blue Hill at Stone Barns in New York, who has received multiple James Beard Awards. “My advice for consumers is don’t eat a tomato in the winter,” he said. “Make a tomato jam in the summer and store and preserve it. Use dried tomatoes from the store. Make a tomato ketchup and can it — you can have it for the whole winter.” Teaching notes 2017/2018
POST HARVEST TREATMENTS From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2017/2018
MARKETING STANDARD FOR TOMATOES Teaching notes 2017/2018
D.P.R. 11 aprile 1975, n. 428. Approvazione del regolamento di esecuzione della L. 10 marzo 1969, n. 96, concernente l’istituzione di un controllo qualitativo sulle esportazioni di pomodori pelati e concentrati di pomodoro ed estensione di determinate norme ai medesimi prodotti destinati al mercato interno. (pubbl. in Gazz. Uff. n. 232 del 1 settembre 1975). Teaching notes 2017/2018
REGOLAMENTO DI ESECUZIONE (UE) N. 543/2011 DELLA COMMISSIONE del 7 giugno 2011 recante modalità di applicazione del regolamento (CE) n. 1234/2007 nei settori degli ortofrutticoli freschi e degli ortofrutticoli trasformati (GU L 157 del 15.6.2011, pag. 1) Teaching notes 2017/2018
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