Production of tomatoes

Use of the crop has extended rapidly over the past 100 years. Today additional than 400,000 acres of tomatoes are shaped in the United States. The yearly production exceeds 14 million tons (12.7 million metric tons), of which more than 12 million tons are processed into various products such as broth, catsup, sauce, salsa and prepared foods. Another 1.8 million tons are produced for the fresh market. Global production exceeds 70 million metric tons. Tomatoes are the leading meting out vegetable crop in the United States. California is the leading producer of processing tomatoes in the United States. Indiana, Michigan and Ohio are other major producers. California and Florida are the leading fresh market tomato producers in the United States. Ohio, Tennessee, Virginia and Georgia produce significant amounts of fresh market tomatoes as well. Tomatoes have major nutritional value. In recent years, they have become known as an important source of Penelope, which is a powerful antioxidant that acts as an ant carcinogen. They also provide vitamins and natural resources. One medium ripe tomato (~145 grams) can provide up to 40 percent of the Recommended Daily Allowance of Vitamin C and 20 percent of Vitamin A. They also contribute B vitamins; potassium, iron and calcium to the diet. There are two types of tomatoes commonly grown. Most commercial varieties are determinate. These “bushy” types have a defined period of peak and fruit development. Most heirloom garden varieties and greenhouse tomatoes are indeterminate, which means they create flowers and fruit throughout the life of the plan