History of tomato AGAN G.P. greektomato.gr

History

The tomato originates from Peru. Around 700 AD, it was brought as a weed to Central America and has since been cultivated by the Aztecs and Indians. It became popular during the French Revolution, as red was the symbolic color of the revolutionaries. From one point on, its consumption by the revolutionaries was considered a sign of loyalty.

Spanish conquistadors brought both red and yellow tomatoes to Seville in 1520. The Spanish name "pomodoro" means "golden apple" and refers to the tomato's original color, which was yellow.

The tomato began to be cultivated in Greece after 1918.

History of tomato 2 AGAN G.P. greektomato.gr

Generally

Tomatoes need an ideal environment to grow delicious. They need the maximum possible sunshine, temperatures of 28-30 degrees Celsius and a light breeze, which keeps the temperature at the right levels. This reason makes Messinia the ideal place for growing tomatoes in a greenhouse. Contrary to popular belief, the tomato is a fruit and not a vegetable. 



Each plant: 

  • Produces 15 to 18 kg of tomatoes per year.
  • It must be pollinated by the bumblebees we place in the chambers.
  • It grows an average of 18-30 cm per week.
  • It produces about 100 tomatoes per year.
  • 2-3 lateral shoots should be removed weekly.
  • It should be "lowered" 18-30 cm per week.
  • Generates one to two taxicabs per week.
  • It is grown in a naturally recyclable medium (rock wool).

Each of our hydroponic tomatoes:

  • Grows 1mm every 24 hours.
  • It contains only 17 calories/100 grams.
  • It takes 50-60 days to ripen.
  • It contains less insecticides than most commercial tomatoes due to the application of Integrated Control in which we use beneficial insects, beneficial microorganisms, and mostly organic formulations that do not disturb these populations.
  • It utilizes water more efficiently than field tomatoes and conventional greenhouse crops.
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Keep

They last longer if you keep them stem-side down.
Remove the tomatoes directly from their packaging and place them on a hard surface, away from sunlight. Do not wrap them in paper or a towel. If one goes moldy, they will all go moldy.



When you buy tomatoes from the trade and want to keep them for a while, pay attention to their color: a package in which all the tomatoes are the same color has probably been packed longer than another package where there are different shades of red. You can also look at the branches: they must be fresh and green .

Caution: Keeping tomato fruits in the refrigerator is simply a misconception. In practice, the cold interrupts the ripening of the tomato and causes a change in its texture and taste.

Ripening – if you have room let them ripen as described above. If you need to speed up their ripening time, put them in a paper bag with a ripe banana or a ripe apple.

Good tomatoes preserved in this way will keep from one to three weeks. However, after the sixth day they will begin to lose flavor and in the second week they will begin to spoil.

Washing - wash them before you eat them, not when you buy them. They will last longer.
Slicing or dicing – always use a sharp knife, especially if the tomatoes are quite ripe.

DO NOT KEEP THEM IN THE FRIDGE! – tomatoes last longer on the shelf than in the fridge and are tastier as they continue to ripen.

The right time to eat a tomato is when it has a rich red color and has softened slightly. Always store red tomatoes in a shady place at room temperature.

Company address:

Thesi Kaminia 96
Messini Messinia
Greece
PC. 24200


Contact Phones:

+30 212 214 9331
+30 697 502 2609

Email: info@greektomato.gr


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