Tomato – Varieties in India, Production and season

The tomato is a herbaceous, sprawling plant with a weak woody stem that grows 1-3 m in height. The tomato is a Peruvian and Mexican native. There are no definitive records of when and how it arrived in India, perhaps the Portuguese introduced it. There are about 1000 varieties of tomatoes in India. China leads the tomato production in the world followed by India and Turkey. The tomato season in India prevails throughout the year. The peak tomato season in India is mostly at the beginning and end of the year. 

The tomato fruit weighs about 70 to 150g on average with a size of 50-70mm in diameter. Because of their high nutritional value, tomatoes are one of the most significant crops. It is one of the most adaptable fruits, with a long history of use in Indian cuisine. Tomatoes are used in a variety of dishes including salad, ketchup, puree, sauces, and other processed foods. Tomatoes have a higher content of antioxidants called lycopene which prevents cancer. It also contains another antioxidant called carotene which is known for its cancer-prevention properties and gives a distinct red colour to the fruit.

Tomato varieties in India:
There are more than 15000 varieties of tomatoes in the world. There are more than 1000 varieties of tomatoes cultivated in India. However, only a few are commercially available and others are consumed locally. Several seed companies have bred the tomatoes further and have brought out new varieties with specific attributes. 

Urja F1 Hybrid Vaibhav Tomato Seeds

Tomato is a warm-season crop and requires a relatively long growing season with plenty of sunshine and moderate day temperature of 20–28°C. It is sensitive to frost. Under low temperatures, plant growth is restricted and fruit setting is low. The critical factor in the setting of fruits is the night temperature, the optimum range being 15–20°C. The red pigment in the fruit will develop only when the temperature is between 15°C -30°C. Above this range of temperature, only the yellow pigment formed. When the temperature exceeds 40°C, no pigment will be formed

Tomato production in India:
Tomato is the third most important crop in India after potato and onion. India is the second-largest producer of tomatoes in the world. Tamil Nadu, Andhra Pradesh, Karnataka, Madhya Pradesh, Gujarat, Odisha, West Bengal, Bihar, Telangana, Uttar Pradesh, Maharashtra, Chattisgarh, Haryana, and Himachal Pradesh are the major tomato producing states in India. These states account for about 90% of total tomato production in the country. Tomato production in India in 2018-19 is estimated to be 193.97 Lakh Tons, which is 8% higher than the production compared last year. 

Andhra Pradesh contributes to 20% of total tomato production in India. Madhya Pradesh is the second-largest producer of tomatoes and contributes to 12% of total production. Karnataka is the third-largest producer and contributes to 10% of total tomato production in India followed by Gujarat, Maharashtra, Chhattisgarh, Telangana, and Tamil Nadu.

Tomato season in India:
Tomatoes require a warm environment to thrive. In India, they are often planted in March and April and harvested in late summer. The tomato season in India almost exists throughout the year due to the increasing demand for tomatoes in the market. By 70 days after transplantation, the plants begin to yield. Harvesting is done for a variety of purposes that include fresh market and processing industries. The tomatoes turn crimson red when they ripen, but those with firm flesh are used for fresh markets. Fully ripe fruits with soft flesh are used for seed extraction and processing.