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).
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2016/2017
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 2016/2017
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 2016/2017
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 2016/2017
Among the traditional varieties are cited, for example: Costoluto di Albenga,
Cuor di Bue, Pera d’Abruzzo, Rosa di Sorrento, Pantano romanesco.
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2016/2017
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. From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2016/2017
CURRENT FRESH MARKET TOMATO TYPES
Teaching notes 2016/2017
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 2016/2017
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 2016/2017
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 2016/2017Figure 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 grown in Sardinia. Teaching notes 2016/2017ELONGATED 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.
Edagricole, 2012 Teaching notes 2016/2017NEW VARIETIES AND PRODUCT TYPES
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura,
Edagricole, 2012
Teaching notes 2016/2017NEW 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 di Ortofrutticoltura,
Edagricole, 2012 Teaching notes 2016/2017NEW VARIETIES AND PRODUCT TYPES
hybrids hp (high
pigments or lyco +),
with a high content in
lycopene
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura,
Edagricole, 2012 Teaching notes 2016/2017NEW 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 2016/2017NEW (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 2016/2017THE 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 2016/2017POST HARVEST TREATMENTS
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura,
Edagricole, 2012
Teaching notes 2016/2017MARKETING STANDARD FOR TOMATOES
Teaching notes 2016/2017D.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 2016/2017REGOLAMENTO 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 2016/2017POMODORO DA INDUSTRIA
PROCESSING TOMATOES
Teaching notes 2016/2017PROCESSING TOMATOES
Data provided by FAOSTAT on tomato production in different
countries generally do not distinguish the purpose of the
product (FRESH MARKET or PROCESSING).
The production of processing tomatoes probably exceeds 40
million tons, and it seem to tend to increase, considering the
increase in consumption of tomato-based products, also
viewed as "functional" food for the significant presence of
LYCOPENE, the red pigment that characterizes the color of
ripe tomatoes.
Teaching notes 2016/2017PLANTATION, GROWING, HARVESTING
The plantation of the processing tomato is carried out almost entirely by means of
transplantation (including mechanical) of selected young seedlings, with more or
less 5 leaves and 15 cm height.
Transplantation, depending on the regions and on the product transfer programs,
previously agreed with the processing industries, takes place from early March until
the end of May, and the harvesting campaign starts from the third, fourth week of
July, and ends the last week of September.
For the production of processing tomatoes the use of “determinate” cultivars is now
generalized, with a few exceptions such as those for the production of San Marzano
type, that because the “denomination” regulations have remained linked to
“indeterminate” cultivars, with manual harvesting made several times during the
period expected for the "peeling".
Teaching notes 2016/2017PLANTATION, GROWING, HARVESTING
The determinate cultivars have in general two advantages:
1) relatively short time interval between transplantation and harvesting
2) contemporary ripening
The harvesting must be carried out at full ripening.
The simultaneous ripening allows the mechanical harvesting, and the short maturation
period allows a good programming of plantations performed in successive time
intervals in relation to harvesting plans; this also guarantees the supply of vegetal
material adequately developed by the nursery.
These possibilities are fully developed in the new fully mechanized plantations, where
transplantation is sometimes coupled to the water tube for drip irrigation and
fertigation, and the harvesting is carried out with machines that cover 3-4 ha/day,
perfectly synchronized with the processing shifts of the product.
The average production of the new varieties may exceed 10 kg/m2, equivalent to 100
t/ha.
Teaching notes 2016/2017FENOGRAM
OF THE PROCESSING TOMATO PRODUCTION CYCLES IN ITALY
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura,
Edagricole, 2012
Teaching notes 2016/2017From: Tesi, Orticoltura mediterranea sostenibile, Pàtron Editore, Bologna, 2010 From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2016/2017
From: Tesi, Orticoltura mediterranea sostenibile, Pàtron Editore, Bologna, 2010 From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2016/2017
PROCESSING TOMATO 90% of world production is concentrated in
three countries: China (8.7 million t, with
average yields of 74 t / ha); United States
(California) (12 million t, with average
yields of 100 t / ha); European Union-27
(10 million t, with average yields of 72 t /
ha).
In Italy, the 5/6 (5 million t) of tomato
production is for processing, with a high
concentration in Emilia Romagna and
Puglia, that produce about 3 million t
equally divided, even if the main
From: Sansavini e Ranalli, Manuale di Ortofrutticoltura,
Edagricole, 2012
processing centers are located in
Campania.
Teaching notes 2016/2017PROCESSING TOMATO
The Italian market of processing shows some critical aspects,
summarized as follows:
Italian industries import from China low-quality concentrate to
be used for export;
In the U.E.: Spain is increasing the production of processing
tomato to replace the sugar beet;
In the Mediterranean basin, Turkey appears as a producer-
exporting country
Teaching notes 2016/2017TOMATO USES FOR PROCESSING
The tomato can be used for the production of:
PEELED TOMATOES (pelati) (whole, crushed and chopped,
fillets)
TOMATOES JUICE (succo)
TOMATO PUREE (passata)
TOMATO PASTE (TOMATO CONCENTRATES)
CANNED TOMATOES (in barattolo)
DEHYDRATED TOMATOES
NOT PEELED WHOLE TOMATOES
TOMATO POWDER
Teaching notes 2016/2017UTILIZZAZIONE INDUSTRIALE DEL POMODORO
Il pomodoro può essere utilizzato per la produzione di :
1) PELATI (interi, triturati, cubettati, a filetti)
2) SUCCO
3) PASSATA
4) CONCENTRATO
5) POMODORINI IN SCATOLA
6) DISIDRATATO
7) POMODORI INTERI NON PELATI
8) POLVERE DI POMODORO
Teaching notes 2016/2017PEELED TOMATOES
The varieties suitable for processing as PEELED TOMATOES are
characterized by oblong berries (also quadrangular), with firm flesh, rich in
pectin and cellulose, which keeps the consistency after processing, with easily
detachable skin from the flesh by chemical or physical treatments (boiling
water more or less added with sodium hydroxide).
After peeling, the berries can be packaged whole, without seeds, reduced to
slices or cubes.
The preservation liquid may be the same partially concentrated tomato juice
with a dry residue at least 8%.
Teaching notes 2016/2017PEELED TOMATOES
The reference cultivar for this category, representing 80% of the
processed product, is the San Marzano, and the quality standards
for the different types of the product are essentially represented by
three factors:
1) Solid content of the tomato flesh (residuo secco della polpa del
pomodoro)
2) % of the drained net weight (peso netto sgocciolato) of the jar
3) Dry residue of their own juice (residuo secco del liquido di
governo)
All calculated without addition of salt
Teaching notes 2016/2017PEELED TOMATOES
Hybrids All-Flesh ("tuttapolpa" ) are currently commercialized,
particularly suitable for the preparation of ready pulp, shredded
and chopped, and characterized by a high yield due to the
reduced amount of placental tissue, thick mesocarp, full lodges.
Some of the most widespread cultivars are: Allflesh 905, Allflesh
915, Allflesh 935, Elliot, Gades (lunghi), Najal, Everton, Red Sky,
Revenge, AF, Allflesh 1000, Allflesh 1120 (tondo/squadrati),
pomodorini Pizzaiolo e TO 1840.
Teaching notes 2016/2017TOMATO JUICE AND TOMATO PUREE
The TOMATO JUICE must be obtained from cultivars with low content in pectin
and celluloses, with low tendency to separate from the serum, and able to
maintain the tastes and aromas of the ripe tomato.
The PARTIALLY CONCENTRATED JUICE is ordinarily commercialized in Italy
as PUREE (passata); the optical refractometric residue must range between 5
and 12 °Brix.
For the preparation of the puree, are currently used hybrids characterized by
high viscosity, ie high adhesion to the paste without loss of serum.
The currently most used highly viscous lines (ibridi ad alta viscosità) are:
Vespro, UG 812 J, Pata Roja, Falcorosso, Heiz 9553, Heinz 9661.
Teeaching notes 2016/2017TOMATO CONCENTRATES (PASTE)
The tomato CONCENTRATE is obtained by the concentration of the juice
obtained by pressing of ripe berries, using technologies which involve the use
of temperatures between 65 and 80 °C, to guarantee the preservation of the
flavors, and of the texture of the product.
The quality of the concentrates is directly related to the dry residue:
Semi-concentrate tomato paste (> 12%)
Concentrate tomato paste (> 18%)
Double concentrate tomato paste (> 28%)
Triple concentrate tomato paste (> 36%)
Sextuple concentrate tomato paste (> 55%)
Teaching notes 2016/2017CANNED CHERRY AND COCKTAILS TOMATOES
It is a relatively uncommon commercial category, used for
canning, without peeling, whole "Cherry" and "cocktails“
tomatoes, of small size (15-40 g).
Teaching notes 2016/2017From: Sansavini e Ranalli, Manuale di Ortofrutticoltura,
Edagricole, 2012
Teaching notes 2016/2017From: Sansavini e Ranalli, Manuale di Ortofrutticoltura, Edagricole, 2012 Teaching notes 2016/2017
L’Informatore Agrario, 2015
Teaching notes 2016/2017L’Informatore Agrario, 2015
Teaching notes 2016/2017L’Informatore Agrario, 2015
Teaching notes 2016/2017L’Informatore Agrario, 2015
Teaching notes 2016/2017L’Informatore Agrario, 2015
Teaching notes 2016/2017L’Informatore Agrario, 2015
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