UNITED STATES ENVIRONMENTAL PROTECTION AGENCY

WASHINGTON, D.C. 20460

OFFICE OF 

PREVENTION, PESTICIDES

AND TOXIC SUBSTANCES

July 30, 2008

MEMORANDUM

SUBJECT: Crop Grouping – Part VI: Analysis of the USDA IR-4 Petition to Amend

the Crop Group Regulation 40 CFR § 180.41 (c) (8) and Commodity

Definitions [40 CFR 180.1 (g)] Related to the Crop Group 8 Fruiting 

Vegetable. MRID 467898 -01.

FROM: Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry and Exposure Branch 

Health Effects Division (7509P) 

THRU: William Donovan, Ph.D. and Michael Doherty, Ph.D., Chairpersons

HED Chemistry Science Advisory Council (ChemSAC)

Health Effects Division (7509P) 

TO: Barbara Madden, Minor Use Officer

Risk Integration, Minor Use, and Emergency Response Branch 

(RIMUERB) 

Registration Division (7505P)

cc: IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Van Starner

Dr Hong Chen, Crop Grouping Project Coordinator, USDA Interregional 

Research Project No. 4 (IR-4), State Agricultural Experiment Station, Rutgers University 

has submitted a petition (December 22, 2005) on behalf of the IR-4 Project, and the 

Fruiting Vegetable Workgroup of the International Crop Grouping Consulting Committee 

(ICGCC) to amend the Crop Group Regulation 40 CFR § 180.41 (c) (8) Crop Group 8, 

Fruiting Vegetables, Except Cucurbits Group, and Commodity Definitions 40 CFR 180.1 

(g) for peppers and tomatoes. 
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The above mentioned Fruiting vegetable crop group petition requested the 

following five amendments:

1. Amend the name of the crop group in 40 CFR 180.41 (c) (8) from “Crop Group 8, 

Fruiting Vegetables (Except Cucurbits) to “Crop Group 8, Fruiting Vegetable Group”.

2. Amend the existing crop group in 40 CFR 180.41 (c) (8) that consists of the following 

six commodity entries:

1). Eggplant Solanum melongena

2). Groundcherry Physalis spp

3). Pepino Solanum muricatum

4). Pepper Capsicum spp., includes bell pepper, chili pepper, cooking pepper, 

pimento, sweet pepper

5). Tomatillo Physalis ixocarpo

6). Tomato Lycopersicon esculentum

To an expanded crop group that consists of the following 19 commodity entries with 

updated scientific names:

1. African eggplant, Solanum macrocarpon L.

2. Bush tomato, Solanum centrale J.M. Black

3. Cocona, Solanum sessiliflorum Dunal

4. Currant tomato, Lycopersicon pimpinellifolium (L.) Mill.

5. Eggplant (including cultivars and/or hybrids of this), Solanum melongena L.

6. Garden huckleberry, Solanum scabrum

7. Groundcherry, Physalis spp.

8. Martynia, Proboscidea louisianica (Mill.) Thell.

9. Naranjilla, Solanum quitoense Lam.

10. Okra, Abelmoschus esculentus (L.) Moench

11. Pea eggplant, Solanum torvum

12. Pepino, Solanum muricatum Aiton

13. Peppers (including all peppers i.e. bell, non-bell, hot, sweet, etc., and cultivars 

and/or hybrids of these), Capsicum spp.

14. Roselle, Hibiscus sabdariffa L.

15. Scarlet eggplant, Solanum aethiopicum

16. Sunberry, Solanum retroflexum

17. Tomatillo, Physalis philadelphica Lam.

18. Tomato (including cultivars and/or hybrids of this) Lycopersicon esculentum Mill. 

var. esculentum

19. Tree tomato, Cyphomandra betacea (Cav.) Sendtn.

And varieties and/or hybrids of these commodities
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3. Amend the representative commodities from the Fruiting Vegetables (Except 

Cucurbits) Group in 40 CFR 180.41 (c) (8) (i) from “Tomato; bell pepper; one cultivar of 

nonbell pepper”, to “Tomato; bell pepper; one cultivar of nonbell pepper or one cultivar 

of small variety eggplant (i.e. Epic, Vernal, Nadia, or Ichiban)”.

4. Establish the following three new subgroups under the Fruiting vegetable group as 

follows:

Subgroup 8A: Tomato Subgroup 8A (rep crop: Tomato)

1. Bush tomato, Solanum centrale J.M. Black

2. Cocona, Solanum sessiliflorum Dunal

3. Currant tomato, Lycopersicon pimpinellifolium (L.) Mill

4. Garden huckleberry, Solanum scabrum

5. Groundcherry, Physalis spp.

6. Naranjilla, Solanum quitoense Lam.

7. Sunberry, Solanum retroflexum

8. Tomatillo, Physalis philadelphica Lam.

9. Tomato (including cultivars and/or hybrids of this) Lycopersicon esculentum Mill. 

var. esculentum

10. Tree tomato, Cyphomandra betacea (Cav.) Sendtn.

And varieties and/or hybrids of these commodities

Subgroup 8B: Pepper Subgroup 8B (rep crops: Bell pepper and one cultivar of nonbell pepper)

1) Martynia, Proboscidea louisianica (Mill.) Thell.

2) Okra, Abelmoschus esculentus (L.) Moench

3) Pepino, Solanum muricatum Aiton

4) Peppers (including all peppers i.e. bell, non-bell, hot, sweet, etc., and 

cultivars and/or hybrids of these), Capsicum spp.

5) Roselle, Hibiscus sabdariffa L.

And varieties and/or hybrids of these commodities

Subgroup 8C: Eggplant Subgroup 8C (rep crops: One cultivar of nonbell pepper or one cultivar 

of small variety eggplant (i.e. Epic, Vernal, Nadia, or Ichiban).

1) African Eggplant, Solanum macrocarpon

2) Eggplant (including cultivars and/or hybrids of this), Solanum melongena L.

3) Pea Eggplant, Solanum torvum

4) Scarlet Eggplant, Solanum aethiopicum

And varieties and/or hybrids of these commodities
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5. Revise the Pepper and Tomato Commodity Definitions in 40 CFR 180.1 (g) as 

described below: 

5a. Peppers Definition: Tolerances and exemptions established for pesticide 

chemicals in or on Peppers apply to the following commodities: from “All cultivars, 

varieties and hybrids of peppers including pimentos and bell, hot, and sweet peppers.” 

To:

5a. Pepper Definition: Tolerances and exemptions established for pesticide chemicals 

in or on Pepper apply to the following commodities: “Okra; Pepino; Peppers 

(including all peppers i.e. bell, nonbell, hot, sweet, etc., and cultivars and/or hybrids 

of these), and Roselle.”

5b. Tomatoes Definition: from Tolerances and exemptions established for pesticide 

chemicals in or on “Tomatoes, tomatillos.” 

To:

5b. Tomato Definition: Tolerances and exemptions established for pesticide 

chemicals in or on “Bush Tomato; Cocona; Currant tomato; Garden huckleberry; 

Groundcherry; Naranjilla; Sunberry; Tomatillo; Tomato (including cultivars and/or 

hybrids of this); and Tree tomato.”

Each of these proposals will be reviewed in the following analysis:

BACKGROUND:

The current Crop Group 8, Fruiting Vegetables Group, includes 6 Solanaceae

commodity entries. This group was established in 1983 and updated in 1995, and it has 

been successful in establishing tolerances for the 6 fruiting vegetables included. Table 31

list tolerances established on Fruiting Vegetables Group in the U.S., EU and Codex. 

There are many more Solanaceae vegetable “orphan crops” grown commercially or in 

small scales, and sold and consumed in the U.S. or other regions or countries. Especially 

since 1983 there has been an explosion of ethnic fruiting vegetable crops. Many of these 

crops are of economic importance or have a great potential to be grown in larger scale in 

the future due to their nutritional value, or the increased market demand driven by both 

the growing ethnic populations and greater awareness of these crops by the non-ethnic 

population as a whole. Being excluded from the crop groups, tolerances requested for 

these commodities would have to be established based on separate residue studies. 

Without a doubt the inclusion of these commodities in crop groups will benefit growers, 

consumers, save time and tax payer’s money on residue studies, save government 
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agencies time in review residue data, as well as facilitating the establishment of import 

tolerances.

Of the 19 commodity entries proposed in the new crop group, 16 are from the 

same botanical family, Solanaceae, and six of these are in the existing crop group 

(Eggplant, Groundcherry, Pepino, Pepper, Tomatillo, and Tomato). The eleven new 

Solanaceae commodities (African eggplant, Bush tomato, Cocona, Currant tomato, 

Garden huckleberry, Naranjilla, Pea Eggplant, Scarlet eggplant, Sunberry, and Tree 

tomato) are all related and culturally similar to one of the existing commodities, tomato, 

pepper or eggplant. The three other commodities are from botanical families of 

Martyniaceae (Martynia) and Malvaceae (Okra and Roselle). In the US EPA 

Memorandum dated September 20, 2002 from Dr. B.A. Schneider to the HED ChemSAC 

proposed to amend the Crop Group Regulation (40 CFR § 180.41) by adding Okra to the 

Fruiting Vegetable Group. Since 2002 tolerances for Fruiting vegetable group 8 have 

included a separate tolerance for okra at the same level. Okra and Roselle have already 

been included in the Codex fruiting vegetable group. Martynia is similar to Roselle in 

cultural aspects.

The 19 commodities in the proposed crop group are warm season annual or 

perennial plants grown for fruits, and some also for leaves. They are used similarly to 

tomatoes, peppers and eggplant and consumed cooked or raw in vegetable dishes, soups 

or salads, and they can be used fresh or in a dehydrated form. Some of these fruiting 

vegetables also have medicinal properties. The fact that most of these vegetables are in 

the same family with similar biological and cultural aspects suggests they should also 

encounter similar pest problems and hence have similar needs for pest control products in 

similar use patterns.

Among the 19 commodities proposed, tomato, peppers (both bell and nonbell), 

and eggplant are most widely grown fruiting vegetables (non-Cucurbit) in the world with 

largest acreages. Tomato and peppers are representative commodities for the current 

fruiting vegetables group. Eggplant is not a representative commodity in the current 

group since it has been the only eggplant commodity in the group. The proposed new 

group includes four eggplant commodity entries with many varieties, cultivar and/or 

hybrids of these. The increased economic value of eggplant commodities resulting from 

the different types such as Thai pepper desired for ethnic cooking increased consumption 

demand thus commercial production and markets has made it necessary to establish an 

eggplant subgroup and therefore select a small variety eggplant as an alternative 

representative commodity to nonbell pepper for this third subgroup. Table 4 provides

information on major fruiting vegetable production in different regions or countries.

Based on the FAO agriculture statistics, the total hectares for tomatoes are 

4,421,734 ha, chili pepper (nonbell pepper) is 1,655,616 ha, eggplant is 1,700,655 ha, and 

okra is 777,040 ha (Table 4). The total tonnage for these four commodities was over 

179,000,000 MT. Some “minor” fruiting vegetable commodities have also become more 

popular today than they were 10 years ago. There are several “orphan fruiting vegetable 
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crops” grown commercially, cultivated in small scale or harvested wild, and are sold 

and consumed in the U.S. and/or other regions or countries. Many of these are 

economically important, or have great potential to be grown in larger scale in the future 

due to their nutritional value and increased market demand. It is important to update this 

crop group to include commodities that recognized by growers, researchers and market 

experts that have both desired nutritional and economic benefits. Without doubt the 

inclusion of these commodities in crop groups will benefit growers and consumers, save 

time and tax payer’s money on residue studies, save time and money for government 

agencies to review residue data, and facilitate the establishment of import tolerances. 

During the USDA/IR-4 Crop Grouping Symposium in Washington, DC, October 

2002, the Fruiting Vegetable Workgroup, Chaired by IR-4 Jerry Baron and Co-Chaired 

by Robin Bellinder, Department of Horticulture, Cornell University, Christine Smith, Rick 

Griffin, and Bill Wassell, US EPA recommended adding over 11 fruiting vegetable 

commodities to the Fruiting vegetable group and two subgroups. The recommendations 

from the Symposium was further discussed and developed within the Fruiting Vegetable 

Workgroup of the International Crop Grouping Consulting Committee (ICGCC), which 

consists of more than 200 U.S. and international crop or regulatory experts from 

agriculture commodity groups, universities, agrichemical industry, IR-4 Project, and 

regulatory agencies representing over 40 countries. 

Another important aspect of crop grouping is the harmonization effort with the 

Codex Classification of Foods and Animal Feeds. The current EPA crop group for 

fruiting vegetables, Fruiting Vegetables, except Cucurbits Group 8, is similar to the 

corresponding Codex crop group (Crop Group 012). The Codex Group 012, Fruiting 

Vegetables other than cucurbits, consists of 36 commodities including all six 

commodities in the current EPA crop group 8. Of the other 30 commodities 23 are 

multiple entries, or varieties of cultivar of other commodities listed. Of the seven 

commodities, two are sweet corns that should be removed and placed in the cereal grain 

group, two are edible fungi that are now members of the edible fungi group in US system 

and three are being proposed to the expanded US group in this petition (naranjilla, okra, 

and roselle). Table 31 compares the existing U.S. Fruiting vegetable crop group with the 

EU and Codex systems. Note that the current Codex crop group does not have 

representative commodities. A revision of the Codex Classification is underway with 

consideration to include adding new commodities, creating subgroups, and selecting 

representative commodities. The IR-4/EPA Crop Grouping Working Group and the 

International Crop Grouping Consulting Committee (ICGCC) are making every effort to 

cooperate with the Codex revision effort. The proposed new Fruiting Vegetable Group 

was discussed within the ICGCC workgroup which includes representatives from the 

Codex Revision workgroup. The expanded Fruiting vegetable Group and the 

representative commodities proposed in this petition would facilitate the harmonization 

of the U.S. and the Codex crop classification systems. 
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RECOMMENDATIONS:

Each of the five proposals and recommendations will be discussed below, followed 

by a series of other recommendations on terminology, database development, and 

harmonization with CODEX. The EPA would like to commend the valuable and high 

quality input of the ICGCC, all its members, and the previous Workgroup Chairperson Dr 

Hong Chen and the current Chairperson Bill Barney, as well as Dr. Yuen-Shaung, 

Biologist and Jessie Cordova, Information Technical Specialist, EPA for their input and 

development of various databases in this report and Dr. Paul Schwartz, USDA

Agricultural Research Service, Office of Minor Use Pesticides for his advice, mentoring, 

and peer review.

IR-4 Proposal 1:

1. “Amend the name of the crop group in 40 CFR 180.41 (c) (8) from “Crop Group 8, 

Fruiting Vegetables (Except Cucurbits) to “Crop Group 8, Fruiting Vegetable Group”.

HED Recommendation for Proposal 1:

I recommend that the ChemSAC concur to amend the Crop Group Regulation [40 

CFR 180.41 (c) (8)] to revise the name of the Fruiting vegetables (Except Cucurbits) to 

Crop Group 8, Fruiting Vegetable Group, and the tolerance expression term will be 

“Vegetable, fruiting, group 8”. The term except cucurbits is not necessary in the group 

name and has not been used for establishing tolerances for this fruiting vegetable group 

since 2002. There is also a distinct Cucurbit vegetable group 9 that will be updated in a 

future petition.

IR-4 Proposal 2:

2. Amend the existing crop group in 40 CFR 180.41 (c) (8) that consists of the following 

six commodity entries:

1). Eggplant Solanum melongena

2). Groundcherry Physalis spp

3). Pepino Solanum muricatum

4). Pepper Capsicum spp., includes bell pepper, chili pepper, cooking pepper, 

pimento, sweet pepper

5). Tomatillo Physalis ixocarpo

6). Tomato Lycopersicon esculentum
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To an expanded crop group that consists of the following 19 commodity entries with 

updated scientific names:

1. African eggplant, Solanum macrocarpon L.

2. Bush tomato, Solanum centrale J.M. Black

3. Cocona, Solanum sessiliflorum Dunal

4. Currant tomato, Lycopersicon pimpinellifolium (L.) Mill.

5. Eggplant (including varieties, cultivars, and/or hybrids of this), Solanum 

melongena L.

6. Garden huckleberry, Solanum scabrum Mill.

7. Groundcherry, Physalis spp.

8. Martynia, Proboscidea louisianica (Mill.) Thell.

9. Naranjilla, Solanum quitoense Lam.

10. Okra, Abelmoschus esculentus (L.) Moench

11. Pea eggplant, Solanum torvum Sw.

12. Pepino, Solanum muricatum Aiton

13. Peppers (including all peppers i.e. bell, nonbell, hot, sweet, and cultivars, 

varieties, and/or hybrids of these), Capsicum spp.

14. Roselle, Hibiscus sabdariffa L.

15. Scarlet eggplant, Solanum aethiopicum L.

16. Sunberry, Solanum retroflexum Dunal

17. Tomatillo, Physalis philadelphica Lam.

18. Tomato (including cultivars and/or hybrids of this) Lycopersicon esculentum Mill. 

var. esculentum

19. Tree tomato, Cyphomandra betacea (Cav.) Sendtn.

And varieties and/or hybrids of these commodities

HED Recommendation for Proposal 2:

Based on similarities and characteristics of the Solanaceae or Nightshade plant 

family which includes most of the fruiting vegetable group, cultural practices, edible food 

and lack of animal feed portions, residue levels, geographical location, pest problems, 

established tolerances, and for international harmonization purposes, I recommend that 

ChemSAC concur to amend the expansion of the Fruiting vegetable crop group 8 from 

six commodities to twenty-one commodities. Goji berry another Solanaceae family

member was also assessed and I recommend it to be added to this group. Peppers in the 

original crop group was a single commodity entry and should be changed to pepper, bell 

and pepper, nonbell to the group to better reflect how EPA regulates peppers. The 

twenty-one members are listed below:
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1. African eggplant, Solanum macrocarpon L.

2. Bush tomato, Solanum centrale J.M. Black

3. Cocona, Solanum sessiliflorum Dunal

4. Currant tomato, Lycopersicon pimpinellifolium (L.) Mill.

5. Eggplant (including eggplant cultivars, varieties, or hybrids of these), Solanum 

melongena L.

6. Garden huckleberry, Solanum scabrum Mill.

7. Goji berry, Lycium barbarum L

8. Groundcherry, (including groundcherry cultivars, varieties, or hybrids of these), 

Physalis alkekengi L., P. grisea (Waterf.) M. Martinez, P. peruvian L., P. 

pubescent L.

9. Martynia, Proboscidea louisianica (Mill.) Thell.

10. Naranjilla, Solanum quitoense Lam.

11. Okra, Abelmoschus esculentus (L.) Moench

12. Pea eggplant, Solanum torvum Sw.

13. Pepino, Solanum muricatum Aiton

14. Pepper, bell (including pepper cultivars, varieties and/or hybrids of these), 

Capsicum annuum var. annuum L., Capsicum spp.

15. Pepper, nonbell (including pepper cultivars, varieties and/or hybrids of these

Capsicum chinese, C. annuum var. annuum , C. frutescens C. baccatum, C. 

pubescens., Capsicum spp.

16. Roselle, Hibiscus sabdariffa L.

17. Scarlet eggplant, Solanum aethiopicum L.

18. Sunberry, Solanum retroflexum Dunal

19. Tomatillo, Physalis philadelphica Lam.

20. Tomato (including tomato cultivars, varieties, and/or hybrids of these)

Lycopersicon esculentum Mill. var. esculentum

21. Tree tomato, Solanum betaceum Cav.

Including cultivars, varieties and/or hybrids of these commodities

A comparison of established tolerances on fruiting vegetable commodities also 

supports that residue levels will be similar between members of the crop group and 

subgroups (See Tables 36, 37, and 38). The commodity peppers as stated in the current 

regulation will be divided into two separate commodities with one being the bell peppers 

and the other nonbell peppers. This change will avoid confusion as to what types of 

peppers are in the crop group. Also, varieties and/or hybrids of these should be changed 

to, “cultivars, varieties, and hybrids, of these commodities” to avoid all confusion with 

terminology regarding whether they are varieties cultivars or hybrids of the fruiting 

vegetables. All scientific names are updated with current taxonomic information from 

USDA Germplasm Resources Information Network (GRIN, 2008), for example, tree 

tomato was originally named Solanum betaceum, then was transferred to the genus

Cyphomandra, and recently has been returned to the genus Solanum. 
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IR-4 Proposal 3:

3. “Amend the representative commodities from the Fruiting Vegetables (Except 

Cucurbits) Group in 40 CFR 180.41 (c) (8) (i) from “Tomato; bell pepper; one cultivar of 

non-bell pepper”, to “Tomato; bell pepper; one cultivar of non-bell pepper or one cultivar 

of small variety eggplant (i.e. Epic, Vernal, Nadia, or Ichiban)”.

HED Recommendation for Proposal 3:

I recommend ChemSAC concur to adopt “Tomato; bell pepper; one cultivar of 

nonbell pepper” as the representative commodities for the amended Fruiting vegetable 

Crop Group 8. These three representative commodities account for > 99 % of the 

harvested acres for the members of the amended Fruiting vegetable group. The 

representative commodities are based on similarities in fruit and cultural practices and 

geographical locations, as well as their high production (both acres and yield) and 

consumption. 

One cultivar of small variety eggplant (i.e. Epic, Vernal, Nadia, or Ichiban) is not 

required to obtain a crop group tolerance but it will be an alternative representative 

commodity for Crop subgroup 8C. Eggplant will be covered by a nonbell pepper, which 

will also be the representative commodity for Crop subgroups 8B and 8C. However, a 

cultivar of small variety eggplant (i.e. Epic, Vernal, Nadia, or Ichiban) may also be used 

to obtain the Eggplant subgroup 8C. HED recommends not including specific small 

variety or cultivar of eggplants in the representative commodity list such as “Epic, 

Vernal, Nadia, or Ichiban” because cultivars can change and not be available from 

commercial seed companies. Also, some of the cultivars that were recommended such as 

‘Nadia’ are not truly small eggplant varieties. There are some eggplant varieties that are 

small baseball size and some as small as cherry tomatoes that would be preferred 

representative commodities. The representative commodities for Crop subgroup 8C 

should be “One cultivar of nonbell pepper or one cultivar of small variety eggplant.”

IR-4 Proposal 4:

4. Establish the following three new subgroups under the Fruiting vegetable group as 

follows:

Subgroup 8A: Tomato Subgroup 8A (representative commodity: Tomato)

1. Bush tomato, Solanum centrale J.M. Black

2. Cocona, Solanum sessiliflorum Dunal
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3. Currant tomato, Lycopersicon pimpinellifolium (L.) Mill

4. Garden huckleberry, Solanum scabrum Mill.

5. Goji berry, Lycium barbarum L.

6. Groundcherry, Physalis spp.

7. Naranjilla, Solanum quitoense Lam.

8. Sunberry, Solanum retroflexum Dunal

9. Tomatillo, Physalis philadelphica Lam.

10. Tomato (including cultivars, varieties, and/or hybrids of this) Lycopersicon 

esculentum Mill. var. esculentum

11. Tree tomato, Solanum betaceum Cav

And varieties and/or hybrids of these commodities

Subgroup 8B: Pepper Subgroup 8B (representative commodities: Bell pepper and one cultivar 

of nonbell pepper)

1) Martynia, Proboscidea louisianica (Mill.) Thell.

2) Okra, Abelmoschus esculentus (L.) Moench

3) Pepino, Solanum muricatum Aiton

4) Peppers (including all peppers i.e. bell, nonbell, hot, sweet, etc., and cultivars 

and/or hybrids of these), Capsicum spp.

5) Roselle, Hibiscus sabdariffa L.

And cultivars, varieties and/or hybrids of these commodities

Subgroup 8C: Eggplant Subgroup 8C (representative commodities: One cultivar of nonbell 

pepper or one cultivar of small variety eggplant (i.e. Epic, Vernal, Nadia, or Ichiban).

1) African eggplant, Solanum macrocarpon

2) Eggplant (including cultivars and/or hybrids of this), Solanum melongena L.

3) Pea eggplant, Solanum torvum Sw.

4) Scarlet eggplant, Solanum aethiopicum

And cultivars, varieties and/or hybrids of these commodities

HED Recommendation for Proposal 4A – Tomato subgroup 8A:

I recommend that ChemSAC concur to establish three new subgroups, and the first 

subgroup will be the Tomato subgroup 8A with tomato being the representative 

commodity. 

This subgroup is based on the major commodity tomato which combines the fruit 

that vary from the small cherry tomato varieties to the standard size oblong tomato. The 

tomatoes have varying shape from pear shaped to softball shaped. Tomatoes are the most 

commonly grown fruiting vegetable in the world and are increasing in popularity because 
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they are completely edible and used in most ethnic cuisines. They are all likely to have 

similar pest problems. 

The eleven members of this Tomato subgroup will include:

Bush tomato; Cocona; Currant tomato; Garden huckleberry; Goji berry; 

Groundcherry; Naranjilla; Sunberry; Tomatillo; Tomato; Tree tomato; and includes 

cultivars, varieties, and/or hybrids of these commodities.

HED Recommendation for Proposal 4B – Pepper Subgroup 10B:

I recommend that ChemSAC concur to establish the second new subgroup, which 

will be the Pepper subgroup 8B, with bell pepper and one cultivar of nonbell pepper 

being the representative commodities. 

This second Crop subgroup is based on the wide variation in peppers in size, shape, 

and use as well as its similar cultural practices. Peppers are a very popular worldwide 

and total production is second to tomatoes with increase use in various ethnic cuisines, 

and in per capita consumption. The commodity pepper should be listed as bell pepper 

and nonbell pepper to avoid confusion in terminology as well as distinguish their use and 

in dietary risk assessment models.

The six commodities of this Pepper subgroup will include:

Martynia; Okra; Pepino; Bell pepper; Nonbell pepper; and Roselle as well as cultivars, 

hybrids and/or varieties of these commodities

HED Recommendation for Proposal 4C – Eggplant Subgroup 8C:

I recommend that ChemSAC concur to establish the third new subgroup, which will 

be the Eggplant subgroup 8C, with eggplant or nonbell pepper being the representative 

commodity for this subgroup. 

This third Crop subgroup is based on the wide variation in eggplants from pea shaped 

to large football shaped varieties and all have similar cultural practices. Eggplants are the 

third most widely grown fruiting vegetable in this group. Nonbell peppers can substitute for 

eggplant as the representative commodity because the variation in size of the pepper and 

eggplant varieties are very similar. Eggplants can now be found in sizes as small as large 

peas (pea eggplant). If eggplants are to be used as the representative commodity a small 

cultivar of eggplant is needed. The USDA IR-4 petition suggested having small cultivars of 

eggplants such as Epic, Vernal, Nadia, or Ichiban. HED does not recommend placing these 

specific cultivars in the as part of the representative commodity in the Federal Register. 

Instead HED recommend the representative commodities for Crop subgroup 8C to be “one 

cultivar of nonbell pepper or one cultivar of small variety eggplant.

The commodities of this Eggplant subgroup will include the following four: 
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African eggplant; Eggplant; Pea eggplant; Scarlet eggplant as well as cultivars, hybrids

and/or varieties of these commodities.

IR-4 Proposal 5 for Commodity Definitions

5. In 40 CFR 180.1 (g) revise the Commodity Definitions for Tomato 5a, and Pepper 5b 

as described below: 

Revise the Pepper and Tomato Commodity Definitions in 40 CFR 180.1 (g) as 

described below: 

5a. Peppers Definition: Tolerances and exemptions established for pesticide 

chemicals in or on Peppers apply to the following commodities: from “All varieties of 

peppers including pimentos and bell, hot, and sweet peppers.” 

To:

5a. Pepper Definition: Tolerances and exemptions established for pesticide chemicals 

in or on Pepper apply to the following commodities: “Okra; Pepino; Peppers 

(including all peppers i.e. bell, nonbell, hot, sweet, etc., and cultivars and/or hybrids 

of these), and Roselle.”

5b. Tomatoes Definition: from Tolerances and exemptions established for pesticide 

chemicals in or on “Tomatoes, tomatillos.” 

To:

5b. Tomato Definition: Tolerances and exemptions established for pesticide 

chemicals in or on “Bush Tomato; Cocona; Currant tomato; Garden huckleberry; 

Groundcherry; Naranjilla; Sunberry; Tomatillo; Tomato (including cultivars and/or 

hybrids of this); and Tree tomato.”

HED Recommendation for Proposal 5a – Pepper Commodity Definition:

I recommend ChemSAC reject the proposal to add additional commodities to the 

IR-4 peppers commodity definition [40 CFR Part 180.1(g)] because we are 

recommending instead to establish a new Pepper crop subgroup 8B. 

However, we have recommended in a recent Federal Register Notice [Pesticide 

Tolerance Nomenclature Changes; Proposed Technical Amendments, Federal Register: 
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June 18, 2008 (Volume 73, Number 118. Pages 34678-34686)] to to change the term 

peppers to singular as follows:

“Pepper All varieties of pepper including pimento and bell, hot, and sweet pepper.”

Based on the HED analysis I recommend adding nonbell pepper to the definition to 

help avoid any confusion with amending the whole Fruiting vegetable group and the use 

of bell and nonbell pepper as specific commodities. Also, I have added the peppers such 

as tabasco that registrants sometimes request a separate tolerance. Now with the 

proposed revision to the Fruiting vegetable crop group I recommend amending the 

180.1(g) pepper definition to:

The proposed pepper commodity definition [40 CFR Part 180.1(g)] should be as follows:

“Pepper......All The proposed pepper commodity definition [40 CFR Part 180.1(g)] 

should be as follows:

“Pepper......All cultivars, varieties and/or hybrids of pepper including pimento bell, 

nonbell, chili, hot, tabasco, paprika, and sweet pepper.”

HED Recommendation for Proposal 5b – Tomato Commodity Definition:

I recommend ChemSAC reject the proposal to add additional commodities to the 

IR-4 tomatoes commodity definition [40 CFR Part 180.1(g)] because we are 

recommending instead to establish a new Tomato crop subgroup 8A and the additional 

commodities will be part of this subgroup. 

However, we have recommended in a recent Federal Register Notice [Pesticide 

Tolerance Nomenclature Changes; Proposed Technical Amendments, Federal Register: 

June 18, 2008 (Volume 73, Number 118. Pages 34678-34686)] to to change the term 

tomato from plural to singular as follows:

“Tomato......................Tomato, tomatillo.”

I recommend ChemSAC agree to the “Tomato .....Tomato, tomatillo commodity

definition” because it still helps clarify that tolerances established on tomatoes also 

applies to tomatillos. Making these commodity terms standardizes them with the EPA 

Food and Feed Commodity Vocabulary.
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Additional HED Recommendations/Conclusions:

Recommendation 6:

Guidance for HED SOP 99.6 - “Classification of Food Forms with Respect to 

Level of Blending” issued August 20, 1999, and HED SOP 2000.1 – “Guidance for 

Translation of Field Trial Data from Representative Commodities in the Crop Group 

Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 

2000 can be updated to reflect the amendment to the Fruiting vegetable group 8.

Recommendation 7:

Guidance on expressing tolerance terminology for the Fruiting vegetable crop 

group 8 and the three proposed subgroups (Tomato subgroup 8A; Pepper subgroup 8B; 

and the Eggplant subgroup 8C are discussed under the “Tolerance expression guidance 

section of this analysis.

Recommendation 8:

The Health Effects Division Dry Matter and Seeding Rate Database prepared by

Dr’s. Yuen-Shaung NG and B. A. Schneider, was updated on June 2006 and June, 2008

in Table 56 for the Fruiting Vegetable Group.

Recommendation 9:

New lookup and preferred EPA terms for the members of the Fruiting Vegetable 

Crop Group are listed in the EPA Food and Feed Commodity Vocabulary section of this 

report (Table 58) and these terms will be added to the updated EPA Food and Feed 

Commodity Vocabulary website. 
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ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH AN AMENDED 

FRUITING VEGETABLE GROUP 8

BOTANICAL AND HORTICULTURAL CHARACTERISTICS OF PROPOSED 

COMMODITIES:

The plant family Solanaceae is one of the most interesting plant families in the 

world. Not only because it is one of the largest families in plant kingdom with more than 

75 genera and 2,000 species, but because it also includes species which have become 

essential for life. There are important edible species in this family such as the potato 

(Solanum tuberosum L.), eggplant (Solanum melongena L.), and tomato (Solanum 

lycopersicum (L.) Karsten ex Farwell, pepper (Capsicum species), and the tomatillo 

(Physalis philadelphica Lam.). The plant family also includes species that are grown as 

ornamentals such as those belonging to the genera Browallia, Brunfelsia, Cestrum, 

Datura, Nicotiana, Petunia, Salpiglossis, Solanum, Solandra as well as tobacco 

(Nicotiana tabacum L.) and some extremely dangerously poisonous plants. Well known 

are the trumpet-like flowers of Datura species which are popular as ornamental plants 

and which can produce flowers of up to 30 cm. in a variety of colors. Plants of this 

family also have uses as a medicine or narcotic e.g., Atropa belladonna L. with atropine 

as an active ingredient used in ophthalmology, as dilatators of the pupil of the eye, thornapple leaves (Datura species) used in cigarettes as bronchi-dilatators for asthmatic 

patients. The plant family is associated with a lot of images in mythology; extracts have 

been used to stimulate hallucinations, as well as poisonous alkaloid plants such as 

Jimsonweed (Datura stramonium), deadly nightshade (Solanum dulcamara L.), and the 

mandrake (Mandragora officinarum L.).

The tomato was domesticated from a wild species that occurred in the Andean 

region of South America (Peru, Ecuador, and Bolivia). It was brought to Central 

America and Mexico, and became a prominent part of the Aztec diet. Spanish tourists 

brought the tomato to Europe in the 1500's. For more than a century most Europeans, 

aware that the tomato was a member of the nightshade family, believed that it was deadly 

poisonous and they cultivated it only as a garden oddity. Tomatoes are grown for their 

edible fruit. The fruit is usually red to red-orange, but it can also be pink, yellow, purple, 

green, white, or striped with various combinations. They vary in size from about one 

inch to the size of a softball. Most tomato fruits are round with an indentation at the top 

where the stem attached but the fruit shape can vary from round, to oblong, pointed, 
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plum, pear shaped, flattened, heart-shaped, elongated or deeply ribbed. They all have 

smooth, shiny skin and are easily bruised. Tomatoes vary in acidity, with the white and 

yellow ones being the least acidic. Sizes range from cherry tomatoes less than an inch 

across to giants that can weigh more than two pounds and exceed 6 in (15 cm) in 

diameter. There are hundreds of varieties of tomatoes available to the gardener; more 

than any other vegetable. Tomato varieties can be either determinate or indeterminate. 

Determinate tomato plants are smaller and generally have just one fruiting event. The 

indeterminate types continue to grow and produce fruit as long as conditions are 

favorable. They require staking, trellising or caging, and their fruits usually are higher in 

sugar than determinate types. Technically, the tomato is a berry, defined as a fruit that 

does not split open and is fleshy except for the multiple seeds within and the dry skin on 

the outside. Legally, however, the U.S. Supreme Court has decreed that the tomato is a 

vegetable for purposes of commerce and government regulations. 

By the time Columbus arrived in the New World, Amerindians had been using chile

peppers for more than 9000 years and growing their own for more than 5000 years. They

are thought to originate in southern Mexico and Central America. Unknown to 

Europeans and Asians until Columbus "discovered" them, the chile pepper soon replaced 

black pepper (Piper nigrum L. - a totally unrelated plant from India and the East Indies) 

as the world's most important and most used condiment. In fact 16th century Spanish 

merchants advocated use of the name "pimiento" for this new, cheaper spice, over the 

objections of Dutch traders who were importing the more expensive real thing. The 

natives that Columbus met on the Caribbean Islands called them aji. On the mainland, 

the Aztecs called them chilli, and most of the world still does today. In Mexico, though, 

they are now called chile, and in the U.S. they are called chile or chili or pepper, and for 

EPA residue guidelines and tolerance nomenclature they are considered nonbell peppers.

In the Far East, the English word for hot peppers is chilli or chilly and the peppers that 

aren't hot are called capsicums. In the 1500's visiting Spanish tourists "discovered" these 

crops in the New World and brought them back to Europe. From there, chiles quickly

expanded to Africa and Asia where it has become an important component of the local 

diet. Today peppers are part of the cuisine of just about every culture in the world. It has 

been estimated that there are between 2000 and 3000 different kinds of peppers cultivated 

around the world. Although there are about 23 species in the genus Capsicum, all the 

domesticated peppers have been selected from just five species 

Thousands of years of selection have resulted in peppers with similar characteristics 

and those species can be difficult to differentiate. For example Capsicum baccatum is the 

only pepper species with distinct spots on the flower petals and with prominent looking 

teeth on the calyx. This pepper in South America is also known as ‘aji’ and varies in 

pungency form mild to hot. Most of the peppers grown and eaten in tropical and 

subtropical South America belong to this species and have purple flowers instead of offwhite flowers. Peppers (Capsicum baccatum) probably originated in northern Argentina 

and Bolivia. It is cultivated throughout much of South America. C. pubescens is the 
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only pepper species with black seeds (all the others are straw colored). The stems and 

leaves are slightly fuzzy. This is the most distinctive of all the cultivated peppers. The 

fruits look like small apples and have very thick fleshy walls. They are extremely hot. 

They are called rocoto in South America and manzano, peron, or caballo in Mexico. 

Rocotos do not flower until the days shorten to 12 hours of daylight, and these are rarely 

seen in the U.S., Europe or Asia. C. pubescens originated in the high elevations of the 

Andes in Equator and Bolivia. It is cultivated there as well as in the mountainous regions 

of Mexico and Central America. C. frutescens (including C. chinense) probably

originated in the Amazon basin of South America. Various cultivars are cultivated in the 

Caribbean region, Central and South America, Asia and Africa. Tabasco peppers are an 

important cash crop in southern Louisiana. C. annuum probably originated in Central 

America and Mexico. Peppers belonging to this species are cultivated in every country in 

the world. Today India is the world's largest producer of chile peppers. Capsicum 

frutescens includes some of the hottest of the peppers, but there also are some totally mild 

varieties.

Capsicum annuum is by far the most important pepper species everywhere except 

South America. The flowers are usually solitary and usually creamy white. There are 

more than a thousand named cultivars. All of the bell peppers and most of the chili 

peppers familiar to Americans belong to this species. Popular varieties of C. annuum are 

jalapeno, poblano, ancho, pasilla, chilaca, chiltepin, tepin, bird pepper, chile piquen, 'Big 

Jim', cherry pepper, Thai pepper, Hungarian wax, peperoncini, New Mexican chile, 

Anaheim, banana pepper, cascabella, cascabel, serrano, paprika, mirasol, guajillo, 

pimento, chile de arbol, cayenne and cubanelle. Ornamental peppers like 'Fiesta', 'Trifetti' 

and 'Rooster' also belong to this species.

Peppers are very easy to grow in the home garden. Most Americans describe 

peppers as either "hot" or "sweet." But these terms are not opposites; many of the fieriest 

chile peppers can actually have sweet cultivars as well. Green (unripe) bell peppers are 

not hot, and they aren't sweet either, compared to the sweetness of the red ripe bell 

peppers. Nonbell peppers are expected to keep increasing due to popularity of hot spicy

foods in North America (U.S. and Canada), Europe, and Asia.

There are many varieties of peppers varying in shape, color, and flavor. Peppers 

have been classified by their horticultural similar characteristics such as fruit size, shape, 

color, texture, flavor, and pungency as well as its uses (Bosland, 1990, Salunkhe, 1998). 

The following groups of peppers were proposed and consist of bell, paprika, pimiento, 

squash or cheese, cherry, cayenne, New Mexico, Jalapeno, Ancho, Pasilla, Serrano, and 

Piquin. The two main categories of peppers are sweet or bell peppers and hot Chili or 

nonbell peppers. Most sweet peppers are bell shaped, thus the name bell pepper is 

common, and with 'California Wonder' being one of many varieties of mild, blocky
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shaped peppers that are usually 4 – 5 inches long and 3 – 4 inches in diameter. Sweet 

peppers come in a range of shapes from round to oblong or tapered. The pepper skin is 

smooth and shiny and can be a range of colors. Most peppers are green when immature, 

and red if allowed to completely ripe. New cultivars offer both mature and immature 

peppers in red, yellow, orange, purple, or brown. Bells are eaten in the unripe green 

stage or allowed to ripen to red, orange or yellow, depending on the cultivar. Ripe 

peppers have a very different flavor than green ones.

Nonbell peppers can be classified by their shapes and hotness or heat caused by

various levels of Capsicum Bosland, 1990). Hot peppers, including jalapeno, chili, and 

cayenne, are usually smaller than sweet peppers and come in many different shapes, 

colors, and heat strengths. Hot peppers also ripen from green to brighter colors (red, 

yellow, orange, and purple), and the heat intensifies as they ripen. They range from 

elongated and pod shaped to crinkle and round, but all also have smooth and shiny skin. 

There are about 23 species of chi1i peppers (genus Capsicum), but nearly all of the 

cultivated varieties belong to one of just four or five species. In 1912, pharmacist Wilbur 

Scoville invented a test to measure the hotness of peppers by diluting the pepper until the 

heat was just perceptible on the tongue. The measurement became the Scoville rating or 

units which are measured in multiples of 100; and a bell pepper rated a 0 on this scale, 

while the African Birdseye pepper came in at over 100,000 on the Scoville scale. Pepper 

Scoville units vary from 0 -5,000 are considered mild; 5,000 -15,000 medium; 15,000 –

30,000 medium hot, and > 50,000 extremely hot (Table 1). Techniques like HPLC 

chromatography actually measure the amount of capsaicin in the peppers.

There are more than thirteen common categories of nonbell or chili peppers, 

classified by their fruit shape and their heat in Scoville Units (See Table 1, and Bosland, 

1990). These are: 

(1) Paprika/Pimiento/Squash or Cheese peppers – Pimiento peppers are a sweet 

heart-shaped pepper type that is grebe when immature and turns red at maturity. Fruits 

are 3 inches long and 2 inches wide at the shoulders and are used in processed cheeses, 

meats, stuffed peppers or eaten fresh. The squash or cheese peppers differ from bells and 

pimientos by being flat shaped and 1 – 2 inches long and 2- 4 inches wide and are green 

or yellow when immature and turn red at maturity. These peppers are usually pickled or 

eaten fresh in salads. The Paprika peppers have deep rich flavors; allow to ripen fully, 

then dry and grind up and add to stews and soups and use as a garnish. Paprika is a spice 

made from ground up red pepper pods. Paprika pepper in Europe is a pepper type while 

in the U.S. it is a ground red sweet pepper (C. annum) product. 'Hungarian Spice' is one 

of many cultivars used to make the tangy powder. The mildest paprikas are made from 

mild peppers with the seeds and internal parts removed. More spicy paprika is ground 

from hotter peppers, and the placenta and some or all of the seeds are often included.

'Hungarian Spice' is intermediate in spiciness. Paprika originated in Hungary but the 
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peppers came originally from the Americas. It is used extensively in Hungarian 

cooking in almost every meal! Paprika also is important in the cuisines of Bulgaria, 

Serbia, Spain and Morocco. Spanish paprika is usually a paler color and milder than 

Hungarian paprika. 

(2) Asian/Thai pepper – which are small slender, thin-walled fruits; (4 cm) green 

ripening to red; no distinct pepper flavor; high to extreme heat (50,000 to 100,000 

Scoville Units). Thai peppers are small, seldom growing larger than 1 to 3 inches (2.5–

7.6cm) long. They are usually less than 1/2 inch (1.2cm) wide, but provide plenty of heat. 

These slightly curvy, potent peppers are typically bright red or deep green, and end in a 

sharp point. Uses include red ripe, fresh, or dried, to add hot spice or heat to curries, 

marinades, soups, and stir fry dishes; 

(3) Cayenne/Tabasco – Cayenne peppers are long, curved peppers 5 – 10 inches 

long by 0.5 – 2.5 inch wide (12 - 25 cm x 1.5 – 6 cm) with two cells and thin wrinkled 

skin; generally green but can be yellow or purple; medium to high heat (30,000 to 

<60,000 Scoville Units). Harvest red ripe; use fresh or dried to add heat to marinades, 

pizza, stews, soups, stir-fries, and curries. Tabasco peppers are the only types of 

Capsicum frutescens that are well known in North America. These small (4 cm) fiery

peppers are the primary ingredient in tabasco sauce, the famous hot sauce that has been 

produced in southern Louisiana since 1848 when the peppers were first imported from 

the State of Tabasco in Mexico. 

(4) Chile or Chili/Anaheim/New Mexico/Pasilla pepper - which are long and 

tapered (12 - 15 cm) and 5 – 7 cm wide with thin walls and two cells; ripen from green to 

red; mild to medium heat (1,000 to <8,000 Scoville Units). These include many

varieties, some of which grow well in short northern climates and at high altitudes. They

have mild pepper flavors; best roasted and stuffed, or chopped and added to ethnic 

dishes; good for drying when red ripe. Anaheim peppers are often dried and processed 

into powder for use in canning and preparing sauces. The New Mexico or Mexican type 

chili peppers range from 4 to 12 inches and are green when immature but most turn red at 

maturity, though orange, yellow, and brown types are common. When harvested green 

they are used fresh, canned or frozen and when red stage dried for chili powder used in 

sauces, salsa, or chile rellenos. The pasilla pepper is one of the most distinctive of all the 

peppers. Its rich brown color portends it earthy chocolaty flavor. Pasilla pods can be 6 -

12 inches in length and 1 – 2 inches wide and usually dehydrated before use in salsas. 

They're called chilaca when fresh and pasilla when smoked or dried. Pasilla is one of the 

three peppers used in ‘mole (MOH-lay)’ sauce, which is the famous Mexican sauce that 

can take days to prepare. Different regions of Mexico all have their own ‘mole’ recipes, 

but the ‘moles’ from Oaxaca are the most well known. Most include raisins, onions, 
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garlic, tomatoes, cinnamon, cloves, various nuts and seeds, tortillas, pasilla, guajillo 

and poblano chiles, and chocolate.

(5) Habañero – which are small lantern shape (5 cm), thin-walls; fruity taste and 

extreme heat (100,000 to 350,000 Scoville Units). Fruiting may be erratic in northern 

gardens. The habaneros are said to be the hottest of all the peppers - up to 40 times hotter 

than a jalapeño! There are many different forms of habaneros: typical habaneros are 

orange when ripe, but some ripen to red, some to brown, some to white, and some to 

purple. In Jamaica, their home grown habaneros are known as "Scotch bonnets. They

are usually used fresh in salsas. Mince ripe habaneros with onions, tomatoes and lime 

juice for a Caribbean hot sauce. It is used sparingly when fresh in fruit salsas, ceviche, 

jerk sauces, and Caribbean curries; 

(6) Hot Cherry- which are tomato-shaped (2.5 cm), thick-walled green peppers; 

ripen to red; medium heat (1,000 to 16,000 Scoville Units). They have a rich, sweet 

flavor; use for pickles or poach them and stuff with meat or cheese; 

(7) Hungarian Wax/Banana pepper – which are long and conical, tapering to a 

point; medium thick walls 2 to 6 inches long (5 – 15 cm) and 2 inches wide (5 cm); ripen 

yellow to red; mild heat (1,000 to <5,000 Scoville Units). The peppers are also called 

‘Caribe’, Guerito’, and ‘Guero’ in Mexico. The peppers are adaptable to many climates. 

The mid-hot Hungarian wax pepper is so named because it was developed in Hungary

and it has a waxy color that resembles bees' wax. Strains that are totally mild are usually 

called banana peppers. Actually, wax peppers are orange red when ripe, but most people 

pick them while still yellow, before they ripen. Hungarian wax peppers have thin walls 

and usually are used fresh in salads, but they also are pickled. This is a popular garden 

pepper and a reliable producer in cooler climates. Use yellow or red ripe for pickles and 

chutney, or add them to salsas and fried dishes; 

(8) Jalapeño – which are short (5 - 9 cm) and stubby (2 – 5 cm) with thick meaty

walls; deep green; medium to high heat (5,000 to 8,000 Scoville Units). Numerous 

varieties include Jalapeños for short northern climates, selections with yellow and orange 

stages of ripeness, and others that are highly productive. The jalapeño is one of the best 

known peppers in Mexico and the U.S. Although it's named after the city of Jalapa in 

Veracruz, jalapeños are grown and used throughout Mexico, and they go by different 

names in different regions. Jalapeños are only mildly hot, and they have thick, juicy

flesh. They are usually eaten in the green stage, fresh or pickled, but when allowed to 

ripen, jalapeños are still hot but very sweet. Smoke dry either green or red ripe to make 
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chipotles. Ripe jalapeños are often dried in mesquite or other hardwood smoke, and 

called chipotles. Smoked jalapeños have a rich, chocolaty flavor that is used in sauces. 

There are dozens of jalapeño cultivars and breeders in the U.S. have even developed 

totally mild jalapeños;

(9) Ornamental/hot edible pepper – which are upright, small, round or tapered, and 

thin walled; medium to high heat (5,000 to <60,000 Scoville Units). These peppers are 

bred in a variety of colors and with different shaped peppers. Taste these peppers 

cautiously first, as some are bitter, some are exceptionally hot; pickle to add heat to 

salsas, marinades, and soups; 

(10) Poblano are called Ancho when dried – which are flat and round, slightly

tapered (13 cm) with a blunt end; thin walls with three cells; dark green; mild heat (1,000 

to <5,000 Scoville Units). Harvest green for roasting and stuffing; dry when red ripe and 

grind up for basic salsas and moles; 

(11) Santa Fe Grande pepper – which are medium-sized, tapered and conical; 

medium thick walls; yellow-to-red; medium to high heat (5,000 to <60,000 Scoville 

Units). Use fresh when ripe; pickle or roast and add to quesadillas and tacos; and 

(12) Serrano pepper – which are slim, (5 cm) slightly club-shaped with medium 

thick walls; green; about 2 in long and half inch wide, rich flavor; medium to high heat 

(10,000 to 28,000 Scoville Units). Serrano peppers are hotter than jalapeños, but not as 

hot as habaneros. They have thick walls and a cavity that is filled with seeds. It is used 

fresh in the green stage or fry or grill and use as a garnish or add to salsas, tacos, 

guacamole, and other traditional Mexican dishes. Serranos are popular in Mexico where 

they are used fresh and pickled. Green serrano are used in salsa verde and serrano are the 

preferred pepper for pico de gallo, a hot relish popular in the southwestern U.S. 

(13) Piquin/Bird pepper – these are small round to oval red peppers (less than 0.5 

inch wide and one inch long) are grown throughout Guatemala, Mexico, southern 

Arizona, and Texas. This pepper is also called chilepquin, and chiletepin. The green 

fruits are pickled while the red fruits are dried and ground and also used to treat stomach 

aches by local Indians. 
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Table 1. Nonbell/Chili Peppers Rated by Scoville Scale Units.

Scoville scale

Scoville rating Type of pepper

15,000,000–16,000,000 Pure capsaicin

2,000,000–5,300,000 Standard U.S. Grade pepper spray

855,000–1,041,427 Bhut jolokia

350,000–580,000 Red Savina Habanero

100,000–350,000 Habanero chili, Scotch Bonnet, Thai pepper, Chocolate habanero

100,000–350,000 Datil pepper, St Agustine Hot Pepper

100,000–200,000 Rocoto, Jamaican Hot Pepper, African Birdseye

50,000–100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper

30,000–50,000 Cayenne Pepper, Ají pepper, Tabasco pepper, some Chipotle peppers

10,000–23,000 Serrano Pepper, Hildago, some Chipotle peppers, Yellow Wax

4,500–5,000 New Mexican varieties of Anaheim pepper, Hungarian Wax Pepper

2,500–8,000 Jalapeño Pepper, Mirasol pepper

1,500–2,500 Rocotillo Pepper

1,000–1,500 Poblano Pepper, Cherry pepper

500–2,500 Anaheim pepper, Ancho pepper, Pasilla pepper 

100–500 Pimento, Pepperoncini, 

0 No heat, Bell pepper, Paprika pepper, Sweet Banana
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In the wild, pepper seeds are dispersed by birds which ate the fruits. Unlike 

mammals, birds are immune to the effects of capsaicin; the ingredient that gives peppers 

their characteristic bite. Most of the capsaicin is located in the interior tissue (including 

the placenta area) of the pepper, where the seeds are attached (Figure 1). Peppers can be 

rendered considerably less hot by slicing in half and scraping out the seeds and associated 

membranes with a spoon. The amount of capsaicin varies among chile pepper types, with 

the growing conditions (hotter, dryer weather makes for hotter peppers) and even 

between fruits on the same plant. Ripe peppers are sweeter and often hotter than green 

peppers. 

Figure 1. Anatomy of a Chili Pepper

The active principle that causes the heat in chile peppers is a crystalline alkaloid 

generically called capsaicin. It is produced by glands at the junction of the placenta and 

the pod wall. The capsaicin spreads unevenly throughout the inside of the pod and is 

concentrated mostly in the placental tissue. Capsaicin is an incredibly powerful and 

stable alkaloid seemingly unaffected by cold or heat, which retains its original potency

despite time, cooking, or freezing. Because it has no flavor, color, or odor, the precise 

amount of capsaicin present in chiles can only be measured by high performance liquid 

chromatography (HPLC). Although it has no odor or flavor, it is one of the most pungent 

compounds known, detectable to the palate in dilutions of one to seventeen million. It is 

slightly soluble in water, but very soluble in alcohols, fats, and oils. The word capsaicin 

actually describes a complex of related components named capsaicinoids by Japanese 
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chemists S. Kosuge and Y. Inagaki in 1964. Capsaicinoids are the chemical 

compounds that give chile peppers their bite. The capsaicin in chile peppers can burn the 

skin and irritate the eyes, so wearing rubber gloves or rinsing your hands in rubbing 

alcohol after handling is recommended. Water won't help cool the mouth either but milk, 

yogurt, rice and bread offer some relief.

Capsaicin causes the brain to release endorphins, natural pain killers that promote a 

sense of well being. It has the effect of deadening pain receptors. Topical applications of 

capsaicin are prescribed for arthritis, tendonitis, sore muscles and shingles. Capsaicin 

mouth washes and nasal sprays are prescribed for toothache, bronchitis, asthma, and 

migraine headaches. The nasal sprays stop chronic runny noses and sneezing and reduce 

congestion. Capsaicin aids digestion and appetite, seems to lower blood sugar and 

cholesterol and reduces blood clotting. Capsaicin creams for topical application as pain 

relievers are available as over-the-counter drugs. Concentrated pepper sprays are used as 

defensive repellents by mail carriers and police. Organic gardeners use pepper sprays to 

protect crops from insect, rabbit and deer damage: Blend habaneros with some water and 

liquid dishwashing soap. Hot pepper powder keeps dogs, cats and squirrels away: Dry

habaneros are then ground into powder. 

Eggplant is also grown for its fruit which usually has a glossy, dark purple skin. 

The fruit is botanically classified as a berry, and contains numerous small, soft seeds, 

which are edible, but are bitter because they contain nicotinoid alkaloids. The most 

common cultivars have a distinctive elongated broad oval shape, gently curving to a 

wider bottom. Other types of eggplant can be long and narrow or small and egg-shaped, 

and may be white, green, yellow, or striped, while the fruit can be any size from small to 

large and pendulous, depending on cultivar, and might be many colors, especially purple, 

green, or white. The eggplant is native to India. It has been cultivated in southern and 

eastern Asia appears to have become known to the Western world no earlier than ca. 

1500 CE. The first known written record of the eggplant is found in ancient Chinese 

agricultural treatise completed in 544 CE. The numerous Arabic and North African 

names for it, along with the lack of ancient Greek and Roman names, indicate that it was 

introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. 

The scientific name Solanum melongena is derived from a 16th century Arabic term for 

one kind of eggplant.

The name eggplant became popular in the United States, Australia, New Zealand, 

and Canada because the fruits of some 18th century European cultivars were yellow or 

white and resembled goose or hen's eggs. They came in several colors and were grown 

as ornamentals, not for food. Some people claim to be able to identify the "sex" of an 

eggplant by the size and shape of the cut stem. Eggplants are called "aubergines" in 

Europe, "eggfruit" in Australia, "garden egg" in West Africa, and "brown jolly' in the 

West Indies, and in Trinidad, it also goes by the Latin derivative "melongen".
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Because of the eggplant's being a member of the Solanaceae (nightshade) 

family, it was at one time believed to be poisonous. While it is true that eggplant can 

generally be eaten without ill effect by most people, for some, the eating of eggplant as 

well as other edible nightshade plants (tomato, potato, and capsicum/peppers) can indeed 

be harmful. Some eggplants can be rather bitter, which can irritate the stomach lining 

and cause gastritis. 

Okra is native to the Old World tropical areas (probably West Africa) and has 

become established in the wild in some New World tropical areas. It is generally 

believed that okra first reached the New World from slaves. Okra is a popular and 

important food in Third World tropical countries. It is widely used in India, Africa and 

the Middle East, but almost unknown in Europe and northern North America. Okra is a 

member of the hibiscus family and is grown as an annual that gets 3 – 8 feet tall 

(depending on the cultivar) and bears yellow flowers that give rise to the familiar okra 

pods so valued in Cajun gumbos. The plant is a rather coarse annual with large lobed, 

slightly spiny leaves and a thick, semi woody stem with few branches. The flowers are 

showy: hibiscus-like with pale yellow or cream colored petals and purplish hearts. Okra 

blooms and produces over an extended season, usually until first frost. The pods come in 

green, pale lime, purple and red colors. Okra has an elongated and tapered seed pod with 

a short stem cap and a hairy, ridged surface. Varieties used for commercial production 

have spineless fruit. Some varieties are adapted especially for northern climates, even 

performing well in southern Canada. Some are dwarf varieties, suited for small gardens; 

some are spineless and some are velvety until cooked. The standard American okra is 

'Clemson Spineless" and accounts for 90 % of commercial production. Many people can 

get an itchy reaction from the little spines on the leaves and stems of okra, and should 

therefore be careful when working in the field and should wear gloves and a long-sleeved 

shirt to avoid a reaction. However, even highly sensitive individuals will not get the 

reaction from eating okra. 

Roselle is a robust many-branched shrub-like annual that grows 4 - 7 ft (1.2 - 2.1 

m) tall and almost as broad and was originally native to tropical Africa, roselle is grown 

in the subtropics and tropics worldwide and had escaped cultivation and become 

naturalized in tropical America and Asia. Fifty years ago it was widely grown in Florida 

as a summertime hedge and for its edible calyxes. The dark green leaves contrast with 

the red stems and petioles, and has the yellow flowers in October and November. The 

edible calyxes are used to make juices, sauces, jellies, wines and pies. 
27

27

The tomatillo is a close relative of the tomato. The tomatillo is native to 

Mexico and Central America and is cultivated throughout the region. They also are 

cultivated in India, Australia and South Africa as well as in the southern US. Tomatillos, 

especially the wild tomatillo (P. philadelphica), have naturalized in some areas outside 

their native range, including southern California. The plant is an annual with a muchbranched, spreading form, and a rank, weedy looking appearance. It grows 3 - 6 ft (0.9 -

1.8 m) tall and falls over and sprawls on the ground if not given support. The flowers are 

yellow with purple markings and yield to the tomatillo fruit is technically a berry, as is 

the tomato fruit. The fruit develops inside a green and purple bladder-like calyx that 

looks like a small Chinese lantern hanging from the stem. Extracted from its papery

husk, an unripe tomatillo is slightly sticky on the surface, and looks much like a small 

green tomato, 1 - 3 in (2.5 - 7.6 cm) in diameter; but the tomatillo has a drier texture and 

a distinctive flavor. Most tomatillos are slightly sour and sweet at the same time. They

have a sharp, mildly tart, but altogether pleasant flavor. When the fruit is fully ripe, it is 

lime-green, yellow, or purple, and completely fills the papery husk, which withers and 

dries, turns brown, and splits open. Ripe fruits are considerably sweeter than unripe ones. 

Physalis philadelphica is a closely related species sometimes called wild tomatillo or 

miltomate, which is preferred by some cooks and favored south of Mexico in Central 

America. The cultivar 'Purple de Milpa' has a sweet and sharp flavor and is considered 

by many to be the best flavored tomatillo. There can be excellent eaten out of hand, right 

off the vine, and store better than the other tomatillos. The related groundcherry or 

Chinese lantern (P. alkekengi) is also grown for the attractive husks that are used in dried 

arrangements.

The naranjilla is a tall plant (ca. 2 m), bears globose berries of about 5 cm in 

diameter, orange and covered with short stiff hairs which have usually rubbed off by the 

time the fruits have reached the market place. The pulp is green and gives a green juice, 

the form in which it is usually used. The taste is unique, but has been described by some 

as like that of a mixture of pineapples and strawberries. The plant was found by the 

Spanish in Ecuador and Colombia where most of it is still grown. It was introduced to 

Panama and Costa Rica in the middle of this century where it is also grown today. In 

Colombia and Central America the plants usually have prickles on the stems and leaves 

whereas in Ecuador plants do not have prickles. Pest problems have limited its

production in all of the countries where it is presently grown. Although the naranjilla is a 

perennial and should yield for several years, because of nematodes it is often grown as an 

annual in many places. 

The pepino shows some similarities to the tree tomato in that it is also native to 

the Andes where it is an important fruit and it has also recently been grown in New 

Zealand where it is exported to the United States, Europe and Japan. There are many 

differences between the pepino and the tree tomato, in which the pepino is eaten raw and 

it was probably domesticated much earlier than the tree tomato; in addition, its origin is 

more complex and the two plants are very different in appearance. Pepino is the Spanish 
28

28

word for cucumber and the plant was so named by the Spanish because of a slight 

resemblance to some cucumbers. 

The tree tomato was originally named Solanum betaceum, then was transferred to 

the genus Cyphomandra, and recently has been returned to the genus Solanum. The tree 

tomato has long been popular in the Andes, where it is native, and in many other parts of 

the tropics. It has been grown successfully in New Zealand and has been exported to the 

north temperature zone for around two decades. The fruit is eaten raw, as juice, 

preserves, jellies, and as vegetable, either cooked or raw in salads. Several wild species 

of the tree tomato in South America also have edible fruits. Various parts of the tree 

tomato, particularly the leaves have been used in folk medicine in Latin America. A wild 

ancestor of the tree tomato has not yet been identified but recent studies indicate that it 

most likely had its origin in the southern Andes, perhaps Bolivia, and that the cultivated 

tree tomato was derived from a wild form of the same species.

GROWTH AND DEVELOPMENT OF THE FRUITING VEGETABLE CROPS

Understanding how the fruiting vegetable crops grow and develop is a key part of 

developing a pest control strategy for optimum fruit yield and quality and a helpful 

reference for analysis of residue field trials by EPA scientists. Proper timing of pesticide 

applications, based on crop growth stage and pest growth cycle can improve a product’s 

efficacy and prevent crop injury and yield losses. Pesticide labels often use crop growth 

stages and codes to identify when to apply a pesticide. Some of the recognized growth 

stages for the fruiting vegetables are discussed in the below Table 2 as well as selected 

growth stages for pesticide scouts to use in Florida for recording pest problems (Table 3).

Table 2. Selected Growth Stages of Fruiting vegetables Including Tomato, 

Eggplant, and Peppers. BBCH Identification Codes (Adapted from Feller et al., 

1995). 

BBCH Code Principal Growth Stage General Description

00 Dry seeds Planting seeds. 

09 Sprouting/Bud development Emergence, cotyledons break 

soil surface. 

10 Leaf development Cotyledons completely 

unfolded. 

11 Leaf development First true leaves.

19 Leaf development Nine or more leaves on main 

shoot unfolded.

21 Formation of Side Shoots First apical side shoots visible.

29 Formation of Side Shoots Nine or more apical primary

shoots visible. 

30 Stem elongation
29

29

BBCH Code Principal Growth Stage General Description

51 Inflorescence emergence First inflorescence visible First 

flower bud..

53 Inflorescence emergence Third flower bud visible. 

61 Flowering First inflorescence, first flower 

open.

63 Flowering Third inflorescence, first 

flower open.

69 Flowering Nine or more inflorescences, 

with open flowers.

71 Development of Fruit First fruit cluster: first fruit 

reaches typical size.

79 Development of Fruit Ninth fruit cluster: clusters of 

fruit have reached typical size.

81 Ripening of fruit and seed 10% of fruit show typical ripe 

color.

85 Ripening of fruit and seed 50% of fruit show typical ripe 

color.

89 Ripening of fruit and seed Fully ripe: fruits have typical 

fully ripe color.

97 Senescence Plants dead...

99 Senescence Fruits are harvested. 

Table 3. Tomato Growth Stages for Use by Florida Pest Scouting. 

(http://ftsg.ifas.ufl.edu/APP4.htm). 

Tomato Growth Stage Growth Stage Code

Cotyledons 1

First true two leaves 2

Three - eight true leaves 3

First bloom 4

Second bloom 5

First fruit set 6

Second fruit set 7

First harvest 8

Second harvest 9
30

30

Climate and Soils Affect Fruiting Vegetable Adaptation to Certain Regions:

All of the fruiting vegetables are warm season annual or perennial herbaceous 

plants that require a frost free growing season. Tomatoes are a warm season crop that 

grows in many soils varying from sand to heavy clays. For best growing conditions a 

well drained loam soil is best. The tomatoes prefer a soil pH ranging from 6.0 – 7.0. 

Peppers need a well drained soil with a pH of 5.0 – 7.5. Optimum soil pH for bell 

peppers is between 6.0 – 6.5. Bell peppers prefer slightly lower temperature growing 

conditions than do chili peppers. Chili or nonbell peppers can also be grown in 

subtropical and tropical areas with rainfall amounts of 25 – 30 inches. Eggplant requires

a long growing season and can be grown on a wide variety of soils, including well 

drained loams and clay loam soils with a pH of 5.5 – 6.0. Okra can be grown in any type 

of soil ranging from sandy to clay as long as it is rich in organic matter and well drained. 

Optimum soil pH is 7.0. 

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL 

DISTRIBUTION OF THE CITRUS FRUIT COMMODITIES: 

Proposed members of the Fruiting vegetable crop group 8 find widespread 

distribution throughout the world. Based on FAO agriculture statistics the most widely

produced crop in hectares and in total metric tons is the tomato (Table 4). The United 

States has 3.9 % of the total tomato hectares, 2.1 % of the total chili pepper hectares, 

0.2% of the total okra hectares, and 0.1 %. In total production (Mt) the U.S. produces 

4.1% of the chili peppers, and 0.2 % or less of world production of the other fruiting 

vegetables. Asia is the predominant fruiting vegetable producing region with over 50% 

of the fruiting vegetable production.

According to the USDA, production of eggplant is highly concentrated, with 93 

percent of output coming from seven countries. China is the top producer(55% of world 

output) and India is second (28%); Egypt, Turkey, and Japan round out the top producing 

nations. United States is the 20th largest producer. More than 4 million acres (16,000 m2) 

are devoted to the cultivation of eggplant in the world
31

31

Table 4. Major Fruiting Vegetable Production in 2004 

(FAO STATISTICS; NORDEN 2005c)

Countries/ 

regions

Chili pepper Eggplant Okra Tomato

Africa 277,229 ha

2,104,239 Mt

63,586 ha

1,124,343 Mt

344,600 ha

1,059,015 Mt

682,297 ha

13,748,021 Mt

C. America 146,164 ha 

1,891,420 Mt

2,760 ha

61,700 Mt

7,430 ha

41,250 Mt

82,002 ha

2,494,366 Mt

NAFTA 36,160 ha

1,014,537 Mt

2100 ha

61,000 Mt

1,200 ha

8,100 Mt

181,123 ha

13,572,838 Mt

S. America 30,498 ha

398,069 Mt

870 ha

9,300 Mt

600 ha

4,200 Mt

145,869 ha

6,499,690 Mt

Asia 1,002,261 ha

15,577,848 Mt

1,597,871 ha

27,800,766 Mt

423,800 ha

3,871,298 Mt

2,585,292 ha

59,662,771

Australia 2,485 ha

40,810 Mt

– – 7,300 ha

364,400 Mt

Europe 142,644 ha

2,886,996 Mt

30,713 ha

767,774 Mt

– 679,718 ha

23,096,037 Mt

New Zealand 160 ha

5,000 Mt

– – 630 ha

87,000

U.S. 34,400 ha

977,760 Mt

2,100 ha

61,000 Mt

1,200 ha

8,100 Mt

172,810 ha

12,766,000 Mt

World Total 1,655,616 ha

24,026,852 Mt

1,700,655 ha

29,840,793 Mt

777,940 ha

4,986,413 Mt

4,421,734 ha

120,384,017 Mt

In the U.S fruiting vegetables are widely consumed with the per capita consumption 

in 2007 for the following fresh fruiting vegetables are reported as tomatoes at 20.4 lb, 

peppers at 14.3 lb (bell peppers at 7.8 lb and nonbell peppers at 6.5 lb), and eggplants at 

0.9 lb (Tables 5, 14, 16, and 17). Canned tomatoes also accounted for 70.4 lb/capita

(Tables 5 and 17). Canada fruiting vegetable per capita consumption also shows 

tomatoes are the most highly consumed fruiting vegetable (Table 6).

Table 5. Fruiting Vegetable lb/person/year, Farm Weight for 2004 – 2007 (USDA 

ERS, 2007, VGS-324).

Fruiting 

Vegetable

2004

(lb/person) 

2005

(lb/person)

2006

(lb/person)

2007

(lb/person)

Pepper, all

types

13.1 13.1 14.1 14.3

Chili pepper, all 6.1 6.0 6.4 6.5

Bell pepper, all 7.0 7.1 7.7 7.8

Tomato, all

types:

90.4 93.7 84.3 90.9

Fresh tomato 20.0 20.2 19.9 20.4

Canning tomato 70.4 73.5 64.4 70.5

Eggplant 0.8 0.9 0.9 0.9
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Table 6. Canadian Fruiting Vegetable kg/per capita Use for Fresh Market 

Utilization for 2004 – 2006 (USDA ERS, 2007, VGS-324).

Fruiting 

Vegetable

2004 2005 2006

Eggplant 0.42 0.42 0.45

Pepper, fresh 3.55 3.93 3.90

Tomato, all 15.34 14.93 14.93

Tomato, fresh 7.61 7.23 7.19

Tomato, 

canning

 3.73 3.71 3.77

Tomato, juice 

(liters)

 1.30 1.40 1.36

Tomato, paste, 

pulp, puree

 2.62 2.59 2.61

Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day individual 

consumption for determined fruiting vegetable consumption (g/day) is listed in Table 7. 

Tomato has the highest consumption (13.7 g/day) of all the fruiting vegetables followed 

by bell pepper (3.08 g/day), nonbell pepper (0.9 g/day), eggplant (0.454 g/day), and okra

(0.445 g/day).

Table 7. Consumption of the Fruiting Vegetables Based on USDA CSFII 

1994 – 1996, 1998 Survey.

COMMODITY CONSUMPTION (g/day) 

Eggplant 0.454

Okra 0.445

Pepper, bell 3.08

Pepper, bell, dried 0.0152

Pepper, bell, dried-babyfood 0.000148

Pepper, nonbell 0.912

Pepper, nonbell, dried 0.137

Pepper, nonbell-babyfood 0.0000444

Tomatillo 0.16

Tomato 23.7

Tomato-babyfood 0.000136

Tomato, dried 0.0476

Tomato, dried-babyfood 0.0000013

Tomato, juice 2.55

Tomato, paste 3.42
33

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COMMODITY CONSUMPTION (g/day) 

Tomato, paste-babyfood 0.00778

Tomato, puree 0.149

Tomato, puree-babyfood 0.00361

IMPORTS/EXPORTS OF THE CITRUS FRUITS:

Despite the U.S. being a major producer of fruiting vegetables (Table 4) significant 

amounts of some of the fruiting vegetables are still imported. The amount of a 

commodity can vary widely from year to year based on differences in U.S. production, 

weather effects, and consumer demand. Tomatoes are also the most widely imported 

fruiting vegetable to the U.S. (Table 8). The predominant type of tomato imported (Table 

9) is the greenhouse/hothouse tomato (40%) and the plum or Roma types (34%). Imports 

of canned tomatoes included paste, sauce, and whole tomatoes (Table 10). The USDA 

Foreign Agriculture Trade Statistics (FATUS) reported that in 2006 over 7,379 MT of 

greenhouse chili peppers were imported from other countries with Mexico accounting for 

88%, Canada for 5%, and the Dominican Republic for 4%. Greenhouse bell peppers had 

over 1,312,494 MT imported from Mexico (45%), Canada (36%), Netherlands (11%) and 

Israel (2%). Field grown Chili peppers over 223,324 MT with over 99% imported from 

Mexico. Over 31,000 MT of eggplants were imported with Mexico accounting for 90% 

and Honduras for 9%. Over 38,107 MT of fresh okra was imported from Mexico (83%), 

Honduras (10%) and El Salvador (4%). Bell peppers field grown were over 193,342 MT 

imported with 90% from Mexico, 8% from Canada, and 2% from the Netherlands. 

Greenhouse tomatoes had over 196,966 MT with 50% from Mexico, 48% from Canada 

and 2% from the Netherlands. Cherry tomatoes approximately 10,274 MT were imported 

from Mexico (96%) and Israel (2.6%). Other tomatoes had over 115,727 MT imported 

with 99% from Mexico. According to the USDA, ERS in 2006 approximately

2,250,000,000 lb of fresh market tomatoes were imported.

Table 8. Vegetable, Fresh Market and Okra Frozen U.S. Imports (1,000 lb) for 

2005-2007. (USDA ERS, 2007, VGS-324, USDA ERS, 2008, VGS-2008).

Fruiting Vegetable 2005 (1,000 lb) 2006 (1,000 lb) 2007 (1,000 lb)

Eggplant 119,263 108,181 110,991

Pepper, bell 652,574 716,124 726,410

Pepper, nonbell 425,381 508,622 563,350

Tomato, all types 2,098,114 2,187,731 2,360,726

Okra 21,240 21,742 NA
34

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Table 9. United States Tomatoes Imports by Types for Fresh Market (1,000 lb) for 

2006 - 2007. (USDA ERS, 2008, VGS-2008).

Commodity 2006 (1,000 lb) 2007 (1,000 lb)

Tomato, Roma (plum type) 822,656 936,104

Tomato, Hothouse (Greenhouse) 708,716 813,182

Tomato, Grape/cherry 147,341 157,323

Tomato, Round/other 509,169 454,115

Tomato, All types 2,187,731 2,360,726

Table 10. Canned Tomatoes (Paste, Sauce, and Whole) Imports (1,000 lb) to the U.S. 

for 2005-2006. (USDA ERS, 2007, VGS-324).

Commodity 2005 (1,000 lb) 2006 (1,000 lb)

Tomato, paste 222,930 258,345

Tomato, sauce 258,345 275,749

Tomato, whole 35,915 36,160

The U.S. is also a major exporter of fruiting vegetable commodities (Table 11). In 

2007 (USDA FATUS) approximately 117,172 MT of fresh tomatoes was exported to 

Canada and accounted for 84%, Mexico for 13%, and Hong Kong at 3%. Approximately

99% of the 9.626 MT of eggplants were exported to Canada. Over 96% of the fresh 

peppers were exported to Canada and 1.7% to Mexico. Of the 7,159 MT cherry tomatoes 

that are exported 47% went to Mexico and 50% to Canada. Over 96% of the fresh 

peppers were exported to Canada and 1.7% to Mexico. Of the 11, 579 MT of plum 

tomatoes that are exported went to Canada at 77% and Mexico at 23%. According to the 

USDA, ERS in 2006 approximately 330,000,000 lb of fresh market tomatoes were 

exported with 85% going to Canada and 11% to Mexico and 3% to Japan. Most of the 

types of tomatoes exported are the standard round tomatoes (Table 12). Canned tomato 

products exported from the U.S includes tomato, pulp, puree, paste, sauce, juice, catsup 

and chili (Table 13). Utilization of U.S. grown fresh tomatoes and processed tomatoes 

are presented in Tables 14 and 15 respectively. Utilization of fresh bell peppers and 

eggplant are presented in Tables 16 and 17. The total U.S. supply produced is fairly

stable from 2005 to 2007.
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Table 11. Vegetable, Fresh Market U.S. Exports, (1,000 lb) for 2005-2006. (USDA 

ERS, 2007, VGS-324, ERS, 2008, VGS-2008).

Fruiting Vegetable 2005 (1,000 lb) 2006 (1,000 lb) 2007(1,000 lb)

Eggplant 21,298 21,279 21,496

Pepper, bell and 

nonbell

156,374 140,193 152,512

Tomato 326,507 317,870 354,453

Table 12. United States Tomatoes all Fresh Market Exports (1,000 lb) for 2006 -

2007. (USDA ERS, 2008, VGS-2008).

Commodity 2006 (1,000 lb) 2007 (1,000 lb)

Tomato, Roma (plum) 25,528 28,461

Tomato, Grape/cherry 15,783 22,600

Tomato, Round/other 276,439 303,392

Tomato, All types 317,750 354,453

Table 13. Canned Tomatoes (Pulp and Puree, Paste, Sauce, Juice, Catsup and Chili, 

and Others), U.S. Exports (1,000 lb) for 2005-2006. (USDA ERS, 2007, VGS-324).

Commodity 2005 (1,000 lb) 2006 (1,000 lb)

Tomato, pulp and 

puree

 32,970 33,192

Tomato, paste 274,189 263,888

Tomato, sauce 318,033 352,240

Tomato, juice 3,233 7,975

Tomato, catsup and 

chili

 77,580 74,076

Tomato, other 104,084 104,990
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Table14. United States Fresh Tomato (Field and Greenhouse) Supply (Production, 

Imports, Total) and Utilization (Exports, Domestic Use, Per Capita Use) for 2005-

2007. (USDA ERS, 2007, VGS-324).

Year Production

(million lb)

Imports 

(million lb)

Total Supply 

Production 

(million lb)

Utilization

Exports 

(million lb)

Utilization

Domestic 

(million lb)

Per 

Capit

a Use 

(lb)

2005 4,220 2,098 6,236.0 327 5,993 20.2

2006 229,242 46,000 24.5 318 5,967 19.9

2007 680,327 140,000 74.4 335 6,175 20.4

Table 15. United States Tomatoes for Processing Supply (Production, Imports, 

Total) and Utilization (Exports, Domestic Use, Per Capita Use) for 2005-2007. 

(USDA ERS, 2007, VGS-324).

Year Production

(million lb)

Imports 

(million lb)

Total 

Supply 

Production 

(million lb)

Utilization

Exports 

(million 

lb)

Utilization

Domestic 

(million 

lb)

Per 

Capita 

Use 

(lb)

2005 20,386 1,308 38,808 2,971 21,831 73.5

2006 21,224 1,698 36,928 3,042 19,300 64.4

2007 24,600 1,780 40,965 3,000 21,345 70.5

Table 16. United States Fresh Bell Peppers (Field and Greenhouse) Supply 

(Production, Imports, Total) and Utilization (Exports, Domestic Use, Per Capita 

Use) for 2005-2007. (USDA ERS, 2007, VGS-324).

Year Production

(million lb)

Imports 

(million lb)

Total 

Supply 

Production 

(million lb)

Utilization

Exports 

(million lb)

Utilization

Domestic 

(million 

lb)

Per 

Capita 

Use 

(lb)

2005 1,604 653 2.257 156 2,100 7.1

2006 1,723 716 2,439 140 2,299 7.7

2007 1,775 725 2,500 160 2,340 7.8
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Table 17. United States Eggplants Supply (Production, Imports, Total) and 

Utilization (Exports, Domestic Use, Per Capita Use) for 2005-2007. (USDA ERS, 

2007, VGS-324).

Year Production

(million lb)

Imports 

(million lb)

Total 

Supply 

Production 

(million lb)

Utilization

Exports 

(million 

lb)

Utilization

Domestic 

(million lb)

Per 

Capita 

Use (lb)

2005 174 119 293 21.2 272 0.9

2006 185 108 293 21.3 272 0.9

2007 1,775 725 280 21.0 259 0.9

U.S. FRUITING VEGETABLE PRODUCTION AND GEOGRAPHICAL 

LOCATION:

Production in the U.S. is based on the USDA 2006 Agricultural Statistics, FAO 

Statistics, 2005, USDA ERS 2007 Vegetables and Melons 2006 Summary, USDA NASS 

Crop Production, 2006, and the U.S. Agricultural Census, 2002: According to the 2002 

AGCensus tomato is the highest produced fruiting vegetables with > 80% available acres 

followed by peppers (bell, nonbell, pimento) at 17.9%, and 1.1 % eggplant. Greater than 

98% of the fruiting vegetable crop group is planted to either tomato or pepper (Table 18).

The production for the fruiting vegetables for 2005 – 2007 shows acres for tomatoes are 

constant with a decrease of 6,000 planted acres in 2007 and nonbell pepper decline for 

the same period of 8,000 planted acres (Table 19). 

Table 18. U.S. Fruiting Vegetable Crops Planted Acres in 2002 (AGCensus, 2002) 

and Domestic Production for 2006 (USDA NASS, 2007). 

FRUITING 

VEGETABLE

HARVESTED

ACRES (A)

PERCENT OF 

TOTAL FRUTING 

VEGETABLE 

ACREAGE

DOMESTIC 

FRUTING 

VEGETABLE 

PRODUCTION 

(1.000 cwt) 2006

Eggplant 6,401 1.1 % -

Okra 3,069 0.6 % 409

Pepper, Bell 56,998 10.2 % 17,233

Pepper, Chili (all 

peppers except bell)

 42,666 7.7 % 4,192

Pimento pepper 16 < 0.1 % -

Tomato 448,500 80.4 % 36,844** 

TOTAL U.S. 557,650 100.0 %

*Based on Food and Feed Crops of the United States and the USDA Agricultural Statistics, USDA 

NASS, 2007, and USDA AGCENSUS, 2002. 

** Also, tomatoes for processing produced 10,611,820 tons. Tomato data does not include cherry and 

grape tomatoes and greenhouse tomatoes.
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38

Table 19. Vegetable, Fresh Market Harvested Acres for 2005-2007. (USDA ERS, 

2007, VGS-324 and USDA ERS, 2008, VGS-2008).

Fruiting 

Vegetable

2005

Acres

Production 

2005 

(1,000 cwt)

2006

Acres

Production 

2006 

(1,000 cwt)

2007 

Acres

Production 

2007

(1,000 cwt)

Pepper, bell 56,800 16,577 60,600 17,643 54,300 14,677

Pepper, 

nonbell

 32,700 4,009 28,400 4,783 24,700 4,192

Tomato 

(greenhouse 

and fresh)

125,700 48,486 122,800 49,702 119,200 37,832

Cherry

tomato 

includes 

grape tomato 

varieties

- 4,227 - 4,182 - -

Twenty states produce fresh-market tomatoes on a commercial scale with California 

and Florida comprising 64 % of the producing acres and California has over 94 % of the 

processed tomato acres (Tables 20, 21). Tomatoes are produced in every state in the 

nation, however, only 20 states on a commercial scale. There were 300, 700 A planted 

for processing tomatoes in 2006 (Table 21). Over 99% of the tomatoes processed for 

canning and juice are under a grower contract. A map showing the harvested acres of 

tomatoes is found in Appendix II. There were 60,600 A planted for bell peppers in 2006 

(Table 22).

Table 20. Bell Pepper and Tomato Fresh Market Harvested By State and Total 

Spring Season 2006-2007 and Forecasted 2008. (USDA NASS, 2008, VEG 1-1).

Commodity/State Usual 

Harvested 

Period

Acres 

Harvested 

2006

Acres 

Harvested 

2007

Predicted 

Harvested Acres 

2008

Bell pepper

(includes fresh 

market and 

processed)

April - July

Florida 7,600 7,400 7100

Texas 100*

Tomato 

California April – June 8,000 8,000 7,000
39

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Commodity/State Usual 

Harvested 

Period

Acres 

Harvested 

2006

Acres 

Harvested 

2007

Predicted 

Harvested Acres 

2008

Florida April - July 17,500 17,200 15,000

South Carolina May -

August

 3,000 2,700 2,000

Total* 28,500 27,900 29,500

* Texas acres discontinued in 2006.

Table 21. State Distribution and Percent of Tomato Acres Harvested and 

Production for Fresh Market (1,000 cwt) and Processing (tons) in 2006 and 2007. 

(USDA AgStatistics, 2007).

State Planted Acres 

2006 (%) for 

Fresh market

Production 

Tons 2006 

(1,000 cwt) for 

Fresh Market

Planted 

Acres 2006 

(%) for 

Processing

Production 

Tons 2006` 

(1,000 cwt) for 

Processing

CA 41,000 (33%) 11,480 (32%) 282,000 

(94%)

11,965,000 

(95%)

FL 38,500 (31%) 15,475 (11%) - -

GA 6,000 (5%) 2,160 (2%) - -

IN 1,500 (<1%) 165 (<1%) 7,800 (3%) 225,500 (2%)

OH 6,600 (5%) 2,145 (6%) 6,300 (2%) 171,690 (1%)

VA 5,800 (5%) 2,233 (6%) -

MI 2,000 (2%) 460 (<1%) 3,300 (1%) 112,200 (1%) 

TN 3,900 (3%) 1,190 (3%) - -

Total U.S. 122,800 36,844 299,400 10,611,820

Table 22. State Distribution and Percent of Bell Peppers Acres Harvested and 

Production for Fresh Market (1,000 cwt) and Processing (tons) in 2006 and 2007. 

(USDA AgStatistics, 2007).

State Planted Acres 2006 (%) Production 2006 (1,000 cwt)

CA 28,000 (46 %) 9,250 (54 %) 

FL 16,500 (27 %) 4,056 (24 %)

GA 4,200 (7%) 1,134 (6%)

NJ 3,200 (5 %) 944 (5 %)

OH 2,400 (4 %) 912 (5 %)

NC 4,800 (8 %) 576 (3 %)

MI 1,300 (2 %) 351 (2 %)

Total U.S. 60,600 17,233
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40

The percent of the total produce sales for the fruiting vegetables sold in grocery

store for the years 2005 – 2007 is shown in Table 23 (The Packer, Fairchild, 2007, 2008). 

Tomatoes account for 7.6% of the total produce sales followed by bell pepper, nonbell 

pepper, eggplant and okra. In appears that chili peppers are increasing in popularity from 

2006 to 2008 by 0.4 %. The fruiting vegetable group accounts for > 11 % of the produce 

sold in the U.S.

Table 23. The Packer (Fairchild, 2007, 2008) list the percent of the total grocery 

store produce sales for the fruiting vegetables fruits sold for the years 2005 – 2007. 

Commodity Percent of 

Total Produce 

Sales – 2005 

and Pounds 

Sold in 2005

Percent of 

Total Produce 

Sales – 2006 

and Pounds 

Sold in 2006

Percent of 

Total Produce 

Sales – 2007

and Pounds 

Sold in 2007

Notes

Eggplant 0.2% and 

45,887,852 lb

0.2% and 

47,458,298 lb

0.2% and 

46,285,165 lb

Includes regular, 

baby, baby white, 

Chinese, Japanese, 

Thai, and white 

varieties.

Okra >0.1 % and 

4,243,390 lb

> 0.1 % and 

4,164,225 lb

> 0.1 % and 

3,849,062 lb

Pods come in 

various lengths and 

colors including 

white, red, green, 

and purple.

Pepper, bell 2.5 % and 

408,027,163 lb

2.4 % and 

418,372,925 lb

2.4 % and 

430,814,149 lb

Pepper, 

nonbell

0.3 % and 

94,188,932 lb

0.6% and 

97,030,703 lb

0.7% and 

101,009,832 lb

The nonbell 

peppers include 

hot and sweet 

varieties such as 

Anaheim, banana, 

cubanelle, Fresno 

chili, habanero, 

jalapeno, pasilla, 

pimiento, poblano, 

and serrano.

Tomato 8.2 % and 

1,147,898,622 

lb

8.2 % and 

1,153,828,125 

lb

7.6 % and 

1,137,659,701 

lb

Includes cherry, 

grape, green, 

roma/plum, vineripened, and 

yellow tomatoes.
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Specific Fruiting Vegetable Crop Production:

African Eggplant

African eggplant is a small tropical, perennial, originally from Africa but is now 

cultivated on a large scale in Suriname. Temperatures below 40°F will damage the fruit.

The fruit is round, bright green calyx and pale creamy - white skin. The crop grows in 

warm, non-humid conditions found throughout the savannah belt of West and East 

Africa. The optimal temperature for the crop is 23–35°C during days and 18–25°C 

during nights. It can grow on a wide range of well-drained soils. It is adapted to USDA 

Plant Hardiness Zones 9 – 11.

Bush Tomato:

The bush tomato or bush raisin is known locally as “kampurarpa”, is a small 

clonally spreading under shrub with yellow fruit that dry on the plant to resemble a raisin. 

The fruit provides excellent nourishment and is recognized as possibly the most 

important of all Central Australian native plant foods, and is one of the key commercially 

significant “bush food” species. One of the main obstacles to the horticultural cultivation 

of S. centrale is the low germination rate of the seed. It is native to Central Australia 

(South Australia, Western Australian and Northern Territory) in areas with 150 to 300 

mm rainfall. It is a small shrub to 30 cm that produces underground suckers from the 

mother plant, and has spines on its branches. In Australia it is grown or wild harvested 

about 20 ha annually. 

Cocona:

The cocona plant is a much-branched, herbaceous shrub 6 1/2 ft (2 m) high, with 

downy stem, densely white-hairy twigs, and ovate leaves 18 in (45 cm) long and 15 in 

(38 cm) wide. New shoots are rusty-hairy on the underside. The wild variety georgicum 

has spines on stem, branches and leaves. The spineless cocona is apparently unknown in 

the wild, having been observed by botanists only in cultivation from Peru and Colombia 

to Venezuela and bordering regions of Brazil. The fruits are consumed by the native 

Indians and commonly marketed throughout the producing areas of Latin America. In 

Colombia and Brazil, the cocona is a domestic product, while in Peru it is the basis of an 

industry. The wild variety, S. topiro var. georgicum Heiser, of the lowlands of eastern 

Ecuador and Colombia, is a smaller plant with smaller fruits and with spines on the stem, 

branches and leaves. In Florida and Trinidad, the cocona is grown at near sea level. In 

Colombia, it is grown from sea-level to an elevation of 2,000 ft (610 m), while elsewhere 

in South America it thrives at altitudes up to 3,000 or 4,000 ft (910 - 1,200 m). Unlike 

the naranjilla, the plant needs full sun.
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Currant tomato:

The currant tomato is not grown commercially, although occasionally seen in 

gardens. Because of its resistance to several diseases it has been used in breeding more 

disease resistant tomato varieties. It is native to Andean areas of South America. The 

plant is more slender in growth than tomato. It is not yet produced in the U.S. 

commercially but it is grown as a novelty in some home gardens. 

Eggplant:

Eggplant originated in Southeast Asia, probably India. Eggplant is cultivated as a 

food crop in all warm areas of the world, and many different varieties have become 

associated with different regions, for example Italian eggplants, Japanese eggplants or 

Middle Eastern eggplants. The plant, as grown commercially, is a warm season annual, 

much branched, 2 to 4 feet tall, with large ovate or oblong leaves, densely pubescent on 

the lower surface. Fruits are normally large, 3 to as much as 10 inches long, and smoothskinned, with calyx retained at base when marketed. They are near globular to pyriform, 

or elongated in shape. The Japanese eggplant is small, slender and purple in color. 

Marketable eggplant fruit can range in size from thumb or grape size to almost football 

size and are purple, yellow, striped, purple-black, white or green color. The long, 

slender, Japanese aubergines have a thinner skin and more delicate flavor. Eggplants are 

cold-sensitive and require a long warm season for best results. Baby Japanese and 

Japanese eggplants (variety ‘Millionare’) are available from February to October from 

California and Mexico. Canada also grows eggplant. Japan grows over 11,700 ha 

producing 390,700 T in 2004 (NAGASAWA 2005c). Canada grew 455 acres in zones 5, 

5B, 11, and 12 in 2003 (HYNES 2005b). USDA plant hardiness zones for eggplant are 

zones 4 - 10. EPA Crop Production Regions include 1, 2, 3, 4, 5, 10 and 13. In 2002 

there were 6,401 harvested acres of eggplants in the U.S. and the top eggplant producing 

States were California (1,475), Florida (1,174 acres), Georgia (1,120), New Jersey (821), 

Michigan (400), North Carolina (170), Hawaii (163), New York (136), South Carolina 

(123), and Texas (105). 

Goji berry: 

Goji berry is the common name for the plant Lycium barbarum L.that is often 

mistaken with the wolfberry (L. chinense Mill.). Its original habitat is obscure probably 

probably southeastern Europe to southwest Asia, the wolfberry species currently grow in 
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43

many world regions. However, only in China is there significant commercial 

cultivation. The Ningxia region of China is the main source of goji berry. Wolfberry

species are deciduous woody perennial plants, growing 1 - 3 m high (L. chinense) is 

grown in the south of China and tends to be somewhat shorter, while Goji berry (L. 

barbarum) is grown in the north, primarily in the Ningxia Hui Autonomous Region, and 

tends to be somewhat taller. To the west of Ningxia is the province of Gansu, notable for 

its expansive mineral rich desert, the Loess Plateau. As the Yellow River passes through 

Gansu downstream toward Ningxia, loess is wind-eroded into the river water where it is 

carried as silt in its downstream course. The Yellow River is renowned as the most silt 

laden body of water in the world, as this is where the river's name is derived. Finer than 

sand, yellow Gansu loess was formed 2 million years ago after glaciation left behind dust 

rich in a host of minerals unlike anywhere else on Earth. Gansu erosion into the Yellow 

River is so dense that silt content in the Yellow River in Ningxia weighs 37 kg for every

cubic meter of water the highest silt density measured. The majority of commercially 

produced goji berries come from the Ningxia Hui Autonomous Region of north-central 

China and the Xinjiang Uyghur Autonomous Region of western China, where they are 

grown on plantations. Goji berries are celebrated each August in Ningxia with an annual 

festival coinciding with the berry harvest (it was first held in Ningxia's capital, Yinchuan, 

but is now held in Zhongning County, an important center of goji berry cultivation for the 

region). In Zhongning County, Ningxia, golji berry plantations typically range between 

100 and 1000 acres in area.. Annual golgi berry production are based on yields from 

Ningxia, the region recognized with: the largest annual harvest in China, accounting for 

42% (13 million kg, 2001) of the nation's total yield of wolfberries, estimated at 

approximately 33 million kg (72 million lb) in 2001. In addition, commercial volumes of 

wolfberries grow in the Chinese regions of Inner Mongolia, Qinghai, Gansu, Shaanxi, 

Shanxi and Hebei. In China, the main supplier of goji berry products in the world, had 

total exports generating US $120 million in 2004. This production derived from 82,000 

hectares farmed nationwide, yielding 95,000 tons. In America goji berries are not yet 

commercialized but plants are available from a nursery in Utah and appear to be adapted 

to most states (USDA Plants). The Ningxia region in China has similar agrcultural 

characteristics to the Northern hemisphere latitude 42nd parallal north) such as Oregon to 

Ontario or southern France. The Rocky Mountain area would also be similar to the 

growing areas in China.

Groundcherry:

Groundcherry plants are annuals in the north; while some forms are perennial in 

the tropics. Both upright and trailing forms occur. Fruits are generally globose, red or 

yellow in color, an inch to 3 or less in diameter, and have many small, inconspicuous 

seeds. The fruits are smooth-skinned and are completely enclosed in a thin papery husk, 

which is free and easily removed. Groundcherries are widely grown in home gardens in 

many parts of the world, including the U.S., but enter commerce only to a very limited 

extent. In California, groundcherries are grown for commercial sales the year round. 
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44

Poha is grown in Hawaii on less than 10 acres, and is also grown on limited acres in 

Florida. In Washington, it is also grown for local use. Other types of groundcherries are 

commercially available from New Zealand from April to June. Canada grew 104 acres of 

P. peruviana and P. pruinosa in Ontario and Quebec, and 100 acres in Zones 1, 5, and 5B 

in 2004 (HYNES 2005b). EPA Crop Production Regions for groundcherries include 

Regions 3, 10, 11, and 13.

Huckleberry, Garden:

This is an native North American herbaceous annual that grows up to 2 or more 

feet in height, having simple, ovate leaves about 6 inches long, pointed at both ends. 

Fruits are globular, smooth skinned, black, and borne in small clusters. The plant is 

widely distributed in the wild, and leaves are sometimes gathered and used as pot herbs. 

Fruits are also used for preserves and pies. A garden form, with fruits about l/2 inch in 

diameter, is occasionally cultivated in home gardens. The garden huckleberry is a close 

relative to the poisonous nightshade weeds. Currently garden huckleberry is not 

commercially produced in the U.S., however, it is grown in some home gardens and EPA 

Crop Production Regions include many regions including 3 and region 4. This crop is 

widely distributed in temperate to tropical regions.

Martynia:

This is an annual plant, native to the Southwestern U.S., that grows up to 2 to 3 

feet in height, with entire leaves, round to cordate, 4 to 12 inches wide. The fruit is hairy, 

about 1 inch thick and 4 to 6 inches long at maturity, about half the length consisting of a 

slender curved beak. Martynia is popularly called "unicorn plant," is grown for its seed 

pods which are picked while young and tender and used for pickles, like cucumbers, and 

is grown culturally similar to okra. Both the generic name Proboscidea (nose-like) and 

the popular name "unicorn plant" refer to the configuration of the pods. These fruits are 

hairy, about 1-inch thick and 4 - 6 inches long at maturity, about half the length 

consisting of a slender, curved beak. The pods become very hard when dried. The small, 

immature pods are made into pickles, like cucumbers. Due to the unusual shape of the 

pods, and the pretty, orchid-like, lavender flowers, the plants are grown as ornamentals 

and for floral arrangements, as well as for pickling. Martynia is also occasionally grown 

in home gardens throughout the country. Other production regions include Mexico. 

Naranjilla:

A spreading herbaceous shrub to 8 ft (2.5 m) high with thick stems that become 

somewhat woody with age, naranjilla is an intriguing member of the nightshade 

(Solanaceae) family. It is spiny in the wild but spineless in cultivated plants. The fruit, 
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45

crowned with 5-pointed calyx, is round or round-ovate, to 2 1/2 in (6.25 cm) across 

and contains 4 compartments separated by membranous partitions and filled with green 

or yellowish, very juicy, pineapple-and-lemon flavored pulp. It is grown in EPA Region 

13 (South Florida and Hawaii).

Okra:

Okra is native to the Old World tropics (probably West Africa) and has become 

established in the wild in some New World tropical areas. It is generally believed that 

okra first reached the New World during the days of slave trafficking. Okra is a popular 

and important food in Third World tropical countries. It is widely used in India, Africa 

and the Middle East, but almost unknown in Europe and northern North America. Okra 

is an annual plant requiring warm growing conditions, and grows to 3 feet in dwarf 

varieties and to 7 or 10 feet in others. The fruit is a long pod, generally ribbed and 

spineless in cultivated varieties. Pods, the edible portion, are harvested while still tender 

and immature. They reach 4 to 10 inches in lengths and up to 1 inch or more in diameter. 

Okra is adapted to USDA Plant Hardiness: Zones 5 - 11. The EPA residue field trial 

regions are 2, 3, 4, 6, and 11 which accounts for 97% of the production. The 2002 USDA 

AGCensus reported okra grown on 3,069 A with the following State acreages: Texas 

(714 A), Florida (548 A), Georgia (306 A), Louisiana (201 A), South Carolina (176 A), 

California (172 A), Oklahoma (162 A), North Carolina (118 A), and Tennessee (80 A). 

In 2004 Florida estimates 1,500 A planted to okra. Okra is also grown in Canada. Japan 

produced 10,858 T in 2004 on 579 ha (NAGASAWA 2005).

Pea Eggplant:

Pea eggplant is native to the West Indies; the erect, much-branching perennial 

shrub is up to 4 m in height. This plant is originally from Africa and was brought to 

Brazil with the slave trade. It is still grown in West Africa where in some countries it is 

known as "garden eggs". There are two basic types of jiló found in Brazil. One is called 

comprido verde claro (translating to long, light green in English). The second type, 

called morro redondo (round in English), is more bitter than comprido verde claro. The 

majority of Brazilians living in Massachusetts are from the state of Minas Gerias, where 

the comprido verde claro type is most popular. Fruit is a many-seeded, green or yellow, 

globose berry 10 - 15 mm in diameter. The pea eggplant fruit grows in clusters similar to 

cherry tomatoes. The species is distributed in Alabama, Florida, Hawaii, Maryland, 

Puerto Rico, and Virgin Islands.
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Pepino:

This plant is an erect, spineless, bushy herb resembling a tomato vine that can 

reach 2 to 3 feet in height, and is native to Ecuador and Peru. The edible fruit is ovoid to 

oval, up to 6 inches long, borne on a long stem. It is cultivated in the tropics and 

subtropics including Australia and New Zealand, and can be grown in most parts of the 

U.S., but is thus far little grown except in California In general culture it resembles 

eggplant, and the fruit is somewhat similar to eggplant, but more melon-like. The fruit is 

smooth round or oval with light yellow colored skin with purple lines throughout the 

surface and can vary from 5 – 20 cm in length. Immature fruits are eaten cooked while 

mature fruits are eaten as a dessert food. It is grown in EPA Crop Production Regions 

10, 12 and 13. Production in U.S includes 10 acres in Washington with smaller acreages 

in California and Hawaii. 

Pepper:

Pepper plants are native to the Americas and are warm season annuals that are 

frost sensitive, ranging in various types from 1 to 6 feet in height, much branched with 

leaves being elliptical to lanceolate. Fruits vary greatly in size, color, shape and degree 

of pungency or "hotness". Most peppers are thought to have originated in Mexico and 

Central America, and the Amazon basin. Columbus took back peppers to southern 

Europe and they were reintroduced to North America by colonists. The plants have large 

leaves and can get more than 8 feet tall. For regulatory food safety purposes, EPA 

divided peppers into bell and nonbell types based on their shape. Codex divides peppers 

into sweet and Chili. There are two major types of peppers: (1) sweet or mild, and (2) hot 

or pungent. Both types are grown in Florida but the sweet type is by far the most 

extensively grown. Handling requirements are similar for both types. The technology

for production and handling peppers intended for distant markets does not differ from 

those techniques required for handling when this vegetable is intended for home use or 

will be distributed through local markets, except peppers for distant markets should be 

more carefully graded. Canada harvested 428 acres from greenhouses in 2003, and 4350 

acres from field grown peppers in zones 1, 1A, 5, 5A, 5B, 7, 7A, 11, 12, and 14 in 2004 

(HYNES 2005b).

Pepper, Bell:

Bell peppers are the peppers generally marketed as "green" peppers or sweet 

peppers, although many kinds become red when ripe. Peppers require more heat and are 

more sensitive to cold than most vegetables; they fail to thrive during cool periods where 

temperatures are in the range of 40 to 60°F. This group comprises most of the peppers 

sold fresh in the U.S. Sweet peppers can be green, yellow, orange, red, brown or purple 

in color. Sweet bell peppers will mature to various colors depending on the cultivar, 
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47

however, most are sold at an immature, green stage and as peppers mature their sugar 

content increases. In the U.S. there is a trend toward merchandising more colored, or 

mature, peppers. The pepper is typically a warm season crop but is successfully grown in 

Florida during our winter months. The production season extends from October though 

June with peak production from November though May. California produces 46% and 

Florida produces about 27% of the commercially grown bell peppers in the U. S. (see 

Table 22). In 2002 AGCensus there were 56,998 A harvested for bell peppers and there 

were 16 A of pimento peppers. The EPA Crop Production Regions for bell peppers are 1,

2, 3, 5, 6, 8, and 10 and for pimento peppers Regions 2 and 9. In 1995, Canada reported 

4,722 acres of peppers and 62 acres of greenhouse peppers (ROTHWELL 1996a). 

Pepper, Nonbell:

All the hot peppers are nonbell peppers and include Chili peppers but not all 

nonbell peppers are hot. In Spanish, the name chili refers to any kind of pepper, but in 

the U.S. the term is limited to mildly pungent varieties that are mainly dried and used for 

flavoring other foods and for pickling. Various cultivars are cultivated in the Caribbean 

region, Central and South America, Asia and Africa. Tabasco peppers are an important 

cash crop in southern Louisiana. Habañero pepper is one of the main agriculture 

commodities grown in the Yucatan Peninsula. Usually, its pods are sold fresh; however, 

demand for high quality habanero dried pods, powder, and mash exceeds the supply, and 

this has resulted in a rush to grow more habaneros in the U.S., Central and South 

America, and the Caribbean. Pod quality in terms of color, aroma, flavor and pungency

is very important for this crop. Capsicum annuum probably originated in Central 

America and Mexico. Peppers belonging to this species are cultivated in every country in 

the world. Today India is the world's largest producer of chile peppers. In the 2002 

AGCensus there were 42,666 A harvested for chili peppers. The EPA Crop Production 

Regions for nonbell peppers 2, 3, 5, 8, and 9. Other production regions include tropical 

and subtropical America. 

Roselle:

The plant is a strong annual, 5 to 7 feet in height. Originally native to tropical 

Africa, roselle is grown in the subtropics and tropics worldwide and has escaped 

cultivation and become naturalized in tropical America and Asia. The culture of Roselle 

is similar to eggplant or peppers. Roselle is grown rather extensively in the tropics, and 

to some extent in warmer sections of the U.S. It will not bloom until days begin to shorten in 

October. Roselle will not bloom until days begin to shorten in October. Exposure of edible parts is 

similar to that of small fruited tomatoes. Culture is similar to eggplants and okra. 

Production in U.S. none reported but the crop is grown in Florida. It is adapted to USDA 

plant hardiness zones 8, 9, 10, and 11.

The dark green leaves are about 6 in (15 cm) across and deeply dissected into 5 

narrow lobes. The stems, branches, leaf veins, and petioles (leaf stems) are reddish 
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48

purple. The hibiscus-like flowers, appearing in October, are yellow and about 3 in (7.6 

cm) across. At the bottom of each flower, enclosing the bases of the five petals is a 

fleshy bright red cup-like structure called a calyx, and the calyx is about 1 in (2.5 cm) in 

diameter. This is a large annual, so plants are thinned to about 3 ft (0.9 m) apart. In 

Florida, roselle is often planted in rows where it forms a dense hedge by late summer. 

Roselle juice is similar to cranberry juice, but not as bitter. The calyces are harvested 

while they are still tender and juicy, about 10 days after the flowers appear. The plants 

will continue to flower and produce if kept picked. Remove and discard the seed pods 

from the calyx. The calyxes of roselle are used to make juices, sauces, jellies, wines and 

pies. It is also used as an ornamental for its yellow flowers in October and November. 

Roselle is cultivated much like tomatoes, peppers or eggplants, if grown just for juice 

production.

Scarlet Eggplant:

This is an annual vegetable shrub grows up to 36 - 48 in. (90 - 120 cm) in height. 

The plant has spines or sharp edges. The names of mock tomato, Ethiopian eggplant and 

scarlet eggplant are a result of its varied morphology, with ripe fruit often looking like a 

cross between an eggplant and a tomato. It grows all year long and can produce high 

fruit yields. It is also used as an ornamental in Asia. It is cultivated for its edible fruit in 

Asia and northern and central Africa. It is not cold hardy in Britain though it can be 

grown as an annual. 

Sunberry:

Sunberry is thought a grafted annual version of the “garden huckleberry and the 

wonderberry.” The flowers are hermaphrodite (have both male and female organs). The 

plant prefers light sandy, medium loam and clay soil or sand. The plant prefers acid, 

neutral and basic (alkaline) soils. It cannot grow in the shade and it requires moist soil.

Tomatillo:

The tomatillo plant is an annual warm season crop that grows 3 to 4 feet high, 

with thin ovate or elongated notched leaves, and is native to Mexico and Central America 

and is cultivated throughout the region. They also are cultivated in India, Australia and 

South Africa as well as in the southern US. Tomatillos, especially the wild tomatillo (P. 

philadelphica), have naturalized in some areas outside their native range, including 

southern California. The fruit is smooth, sticky, purplish or green in color, and entirely 

enclosed in a thin husk. In California, groundcherries are grown for commercial sales the 

year round. In Washington, it is grown for local use. Tomatillos were introduced from 

Mexico and are available all year from Mexico. Mexico produces over 27,000 A of 
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tomatillos, California crops are along the central and south coasts as well as the low 

deserts of and the Central valley. The EPA Crop Production Region for tomatillos is 

Region 10.

Tomato:

Tomatoes are among the most important food crops in all parts of the world 

except areas of cool, short growing seasons. The plant is an annual, grown from seed. 

They are usually started in beds and moved to the field at 6 to 8 weeks, but may be 

seeded in place. When grown without support the plant of most varieties is much 

branched and sprawling. Tomatoes originated in the western Coastal Plain of South 

America extending from Ecuador to Chile. Tomato was first thought to be poisonous as 

other members of the nightshade family can be. Domestication took place in Mexico. It 

was first introduced into Europe in 1500’s. Two main types of tomatoes are grown the 

U.S. Fresh market cultivars are both determinate and indeterminate. The determinate or 

bush tomato is used for processing and is the most important type in the US. Acreage of 

U.S. greenhouse vegetables is about 550 to 650 acres with predictions that larger 

greenhouse facilities will be in the Southwest U.S. and Mexico. Currently, Leamington 

(Ontario, Canada) has the biggest concentration of greenhouse vegetables in America. In 

2006, commercial U.S. acreage reported as 122,800 for fresh market and 299,400 for 

processed tomatoes with total acreage of 422,200. In 2002, the top producing states for 

fresh market are California (41,000 A), Florida (38,500 A), Ohio (6,600 A), Georgia 

(6,000), New Jersey (4,800), Virginia (5,800 A), Tennessee (3,900 A), and Michigan 

(2,000 A) for 85% of U.S. acreage. The top producing states for processed tomatoes are 

California (282,000 A), Indiana (7,800 A), Ohio (6,300 A), and Michigan (3,300 A) for 

99% of U.S. acreage. Canada reported 27,528 acres of field tomatoes and 353 acres of 

greenhouse tomatoes in 1995. Japan grown 13,100 ha producing 754,300 T in 2004 

(NAGASAWA 2005c). Australia grew 478 ha yielding 424,950 T in 2002 (NORDEN 

2005c). The EPA Crop Production Regions for tomatoes include Region 1, 2, 3, 5 and 10 

for 97% of the acreage. 

Tomato, Tree:

The tree tomato is a perennial shrub 6 to 10 feet high and it can be grown in the 

open only in frost free locations. It is native to the Andes Mountains of Peru. It is 

cultivated in California and available October to January and also grown in Florida and 

Puerto Rico. It is widely grown in South America, Central America, Puerto Rico, as well 

as New Zealand. It is grown in EPA Crop Production Regions 10 and 13.
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COMPARISON OF FRUITING VEGETABLE CULTURAL PRACTICES:

A comparison of the fruiting vegetable planting depth, seeds/lb, seeds/100 ft row, 

and row spacings are shown in Table 24, and a listing of days to germinate, time planting 

to harvest, yield/plant and range of yields for each crop are shown in Table 25, 

respectively. Specific cultural practices for each fruiting vegetable will be discussed in 

the next section.

Table 24. Fruiting Vegetable Planting Depth, Seeds/lb, Seeds/100 ft, and Row 

Spacings (Splittstoesser, W.E. 1990, Carolina Seed Co, 2006, Harris 

Seeds, 2007, Simonne, 2007, Territorial Seed Co., 2008). 

Commodity Planting 

Depth

(inches)

Seeds/lb Seeding 

Rate (lb/A)

Number of 

plants/100 ft)

Spacings 

between row 

and between 

plants in the 

row (inches)

Eggplant 0.25 –

0.75

 96,000 –

104,000

1 - 2 lb/A 

direct 

seeded or 

use 

Transplants4 – 8 oz/A

1/8 oz/seed (50 

– 60 plants)

9,680 plants/A

24-72

(18-40)

Groundcherry 0.5 - - 1⁄4 oz 36 (24)

Okra 0.5 - 1.5 7,000 –

8,000

6 – 10 lb/A 

direct 

seeded or 

Transplants

2 lb/A

2 oz (15,000 –

88,000 

plants/A) 

24 – 60

(12 - 24)

Pepper, bell 0.25 –

0.5

72,000 -

73,000

0.5 – 3 lb 

seed/A 

direct 

seeded or 

Transplants

4 – 6 oz/A

1/8 oz seed or 

67 transplanted

plants

24-36

(12-24)

Pepper, 

nonbell

0.25 73,000 Transplants 50 -60 plants

transplanted

36 – 42 

(16 – 24)

Tomato 0.25 –

0.5

120,000 –

190,000

1 – 2 lb/A 

direct 

seeded or 

Transplants

2 -3 oz/A

1/8 oz seed or 

50 - 67 

transplanted 

plants

24-72 (18-

36)

Tomatillo 0.5 280,000 Transplants - 30-48 (12-

36)
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Table 25. Fruiting Vegetable Days to Germinate, Time Planting to Harvest, 

Yield/plant and Range of Yields (Hessayon, 1997, Cranberry, 1999, Carolina Seed 

Co, 2006, Harris Seeds, 2007, Simonne, 2007, Territorial Seed Co., 2008).

Commodity Days from 

Seeding to 

Germination 

(days)

Planting 

to 

Harvest

Yield/plant Yield/A Range of 

Yields

Eggplant 5- 21 10 – 20 

weeks

4 – 5 lb

(standard size 

3 – 5 

fruits/plant

and miniature 

cultivars and 

20 – 40 

fruits/plant)

300 bushels 

(33 lb/bu)

(7,000 –

55,000 

lb/A)

300–500 bu

Groundcherry 6 - 14 10 – 11 

weeks

Similar to 

tomatillos

- -

Okra 7 - 15 4 - 8 

weeks

2/3 lb 5 tons 

(42,857 

pods) 

FL – 18,000 

– 30,000 

lb/A For 

CA – 7.9 –

11.5 t/A

Pepper 8 - 25 13 - 18 

weeks

6 - 10 fruits/ 2 

lb/plant

10,870 -

20,000 lb

-

Pepper, bell 8 - 25 15 – 20 

weeks

4 – 12 fruits 245 bu 

(25 lb/bu)

400-500 bu

For CA 

14.3 – 15 

t/A

Tomato, 

greenhouse

6 -14 16 weeks 8 – 12 lb

3 lb/sq/ft

- -

Tomato, 

outdoor

6 - 14 16 - 20 

weeks 

2 – 4 lb/plant 150 bu (56 

lb/bu)

300 bu (82 

–385 cwt/A

Tomatillo 7 - 10 6 – 12 

weeks

- 13,450 

kg/ha

1.92 – 3.35 

t/A in 

California
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Specific Individual Fruiting Vegetable Cultural Practices:

African Eggplant:

The African eggplant is a small tropical perennial plant. The fruit has a round, 

bright green calyx and pale creamy - white skin. The optimal temperature for the crop is 

23 – 35 °C during days and 18 – 25 °C during the night. It can grow in full sun on a wide 

range of well-drained soils with the optimum soil pH ranging from 5.5 and 6.8. It 

requires a long, warm growing season, so it the fruit is most plentiful in late summer to 

fall, and the fruit will need protection from the frost. Seeds are sown in a nursery beds 

along lines spaced 20 cm apart and cover with a thin layer of soil. Seedlings should be 

thinned to 2 cm apart to avoid spindly plants. After about five weeks when the plants are 

15 cm high, they are ready for transplanting. Seedlings should be watered well before 

uprooting and again immediately after transplanting. The spacing is usually 75 x 75 cm 

or 60 x 90 cm.

Bush tomato:

Bush tomatoes are a small spreading under shrub with small thorns on the stems 

and with yellow fruit that dry on the plant to resemble a raisin. The fruit provides 

excellent nourishment and is recognized as possibly the most important of all Central 

Australian Aboriginal native plant foods, and is one of the key commercially significant 

“bush food” species. One of the main obstacles to its horticultural cultivation is its low 

seed germination rate. It is native to Central Australia in areas of 150 to 300 mm rainfall.

It is a small shrub (30 cm) that produces underground suckers from the mother plant.

Flowering occurs in March, July, and September. The fruit are 1 -3 cm in diameter, 

globose, color changes with drying from green to yellow to brown upon drying. Bush 

tomato will produce fruits prolifically the year after a fire or heavy rains. The green fruit 

is toxic and must not be eaten at this stage. The fruit has an intense earthy tomato caramel 

taste. The fruit after harvest must be air or oven dried as soon as possible, and it is traded 

as whole, dried, or dried and ground. .

Cocona 

The cocona plant is a much-branched, herbaceous shrub 6 1/2 ft (2 m) high, with 

downy stem, densely white-hairy twigs, and ovate leaves 18 in (45 cm) long and 15 in 

(38 cm) wide. The wild variety georgicum has spines on stem, branches and leaves. The 

fruit may be round, oblate, oblong or conical-oval, with bluntly rounded apex; 1 in (2.5 

cm) to 4 in (10 cm) long, and up to 2 1/3 in (6 cm) wide at the base. The thin, tough skin 
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is coated with a slightly prickly, peach-like fuzz until the fruit is fully ripe, then it is 

smooth, golden- to orange-yellow, burnt-orange, red, red-brown or deep purple-red, and 

has a bitter taste. The cut-open fruit has a faint, tomato-like aroma. The flesh has a mild 

flavor faintly suggestive of tomato, while the pulp has a pleasant, lime-like acidity. 

Abundant throughout the central pulp are 800 to 2,000 thin, flat, oval, cream-colored 

seeds, 3/32 to 3/16 in (2 - 4 mm) in length and unnoticeable in eating. Unlike the 

naranjilla, the plant needs full sun. Flowering commences 2 to 3 months after 

transplanting, and the plants usually begin fruiting in 6 to 7 months from seed and will 

continue fruiting for several months. Good soil drainage is essential for growth. For 

planting, seeds extracted from the ripe fruits are placed in the shade for 2 days to ferment 

a little and break down the mucilage. The seeds are planted 3/8 in (1 cm) deep in nursery

beds in rows 8 in (20 cm) apart. Germination time varies from 15 to 40 days. Seedlings 

are transplanted to the field when 8 to 12 in (20 - 30 cm) high and they are spaced 5 to 7 

ft (1.5 - 2.5 m) apart each way. Average annual yields in Colombia are 22 to 44 lb (10 -

20 kg) per plant and 40 to 60 lb (18 - 27 kg) in Costa Rica. Processing studies have 

shown that 22 lbs (10 kg) of fruit will yield about 6 1/2 pints (3 liters) of preserved flesh 

and 3 1/4 lbs (1 1/2 liters) of jelly, or 2 gallons (7 1/2 liters) of juice. 

Currant Tomato:

The currant tomato is not yet grown commercially in the U.S. but it is grown as a

novelty in some home gardens. The fruit is borne in rather long, loose racemes.

Individual fruits are small, generally not more than 1/3 inch in diameter, with a smooth 

skin. It takes 3 to 4 months from seeding until first ripe fruit are produced. The plant is 

more slender in growth than tomato. The currant tomato, L. pimpinellifolium, produces 

small (half-inch in diameter) fire engine red fruits in profuse grapelike clusters on long, 

trailing vines. They have a distinctive, less acidic flavor and a more watery texture, but 

are nonetheless quite delicious as well as very showy.

Eggplant:

Eggplant is a warm season annual, much branched, 2 to 4 feet tall, with large 

ovate or oblong leaves, densely pubescent on the lower surface. Fruits are normally

large, 3 to as much as 10 inches long, and smooth skinned, with calyx retained at base 

when marketed. They are near globular to pyriform, or elongated in shape. It is a 

delicate perennial cultivated as an annual and can grow 40 to 150 cm (16 to 57 in) tall, 

with large coarsely lobed leaves that are 10 to 20 cm (4 - 8 in) long and 5 to 10 cm (2 - 4 

in) broad. Semi-wild types can grow much larger, to 225 cm (7 ft) with large leaves over 

30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flowers are 
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54

white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, less 

than 3 cm in diameter on wild plants, but much larger in cultivated forms. In tropical and 

subtropical climates, the eggplant can be sown directly into the garden. Eggplant grown 

in temperate climates fares better when transplanted into the garden after all danger of 

frost is past. Seeds are typically started eight to ten weeks prior to the anticipated frostfree date. Spacing should be 45 cm (18 in) to 60 cm (24 in) between plants, depending 

on cultivar, and 60 cm to 90 cm (24 to 36 in) between rows, depending on the type of 

cultivation equipment being used. It takes 70 days or more after setting out the seedlings 

before fruits are ready to harvest. Fruits are typically cut from the vine just above the 

calyx owing to the semi-woody stems. Eggplants can be picked at any stage of 

development, but are at their best while the skin is glossy before it becomes dull, and 

before the seeds start to harden and turn brown. Over mature eggplants tend to be bitter, 

especially the seeds. Eggplants only keep fresh for a couple days after picking.

The most widely grown cultivated varieties (cultivars) in Europe and North 

America today are elongated ovoid, 12 to 25 cm long (4 1/2 to 9 in) and 6 to 9 cm broad 

(2 to 4 in) with a dark purple skin. The old standard American types (e.g., 'Black 

Beauty', 'Florida Market', and ‘Dusky’) are shiny purplish black and usually oval or 

shaped like a big pear. They tend to be a little bitter, have thick tough skins and fibrous 

flesh. In the home garden they are less productive than the more flavorful Oriental types 

such as 'Machiaw', 'Agora' and 'Ichiban'. The elongate Oriental types have a mild flavor 

and sweet, tender skins. A much wider range of shapes, sizes and colors is grown in 

India and elsewhere in Asia. Larger varieties weighing up to a kilogram (2 pounds) grow 

in the region between the Ganges and Yamuna rivers, while smaller varieties are found 

elsewhere. Colors vary from white to yellow or green as well as reddish-purple and dark 

purple. Some cultivars have a color gradient, from white at the stem to bright pink to 

deep purple or even black. Green or purple cultivars with white striping also exist.

Chinese eggplants are commonly shaped like a narrower, slightly pendulous cucumber, 

and sometimes were called Japanese eggplants in North America. The eggplants with 

white skins tend to be firmer and drier than other kinds, and they are mild tasting and less 

bitter; but their skins are usually thick and need to be peeled. Oval or elongated ovalshaped and black-skinned cultivars include: 'Harris Special Hibush', 'Burpee Hybrid', 

'Black Magic', 'Classic', 'Dusky', and 'Black Beauty'. Long, slim cultivars with purpleblack skin include: 'Little Fingers', 'Ichiban', 'Pingtung Long', and 'Tycoon'; with green 

skin: 'Louisiana Long Green' and 'Thai (Long) Green'; with white skin: 'Dourga'. 

traditional, white-skinned, oval-shaped cultivars include 'Casper' and 'Easter Egg'. 

Bicolored cultivars with color gradient include: 'Rosa Bianca', and 'Violetta di Firenze', 

and those with striping include: 'Listada de Gandia' and 'Udumalapet'. In some parts of 

India, miniature varieties of eggplants are very popular. 
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Goji berry:

Goji berry crop is grown as a perennial crop and it takes from seedling to mature 

palnt four – five years to first fruiting. The goji berry leaves form on the shoot either in 

an alternating arrangement or in bundles of up to three, each having a shape that is either 

lanceolate (shaped like a spearhead) or ovate (egg-like) similar to a miniature Roma 

tomato. Leaf dimensions are 7 cm long by 3.5 cm wide with blunted or round tips. One 

to three flowers occur on stems 1-2 cm in length. The calyx (eventually ruptured by the 

growing berry) is comprised of bell-shaped or tubular sepals forming short, triangular 

lobes. The flower are lavender or light purple, 9 - 14 cm long with five or six lobes 

shorter than the tube. These species produce a bright orange-red, ellipsoid berry 1 - 2 cm 

long. The number of seeds in each berry varies widely based on cultivar and fruit size, 

containing anywhere between 10 - 60 tiny yellow seeds that are compressed with a 

curved embryo. Planting of the crop may be direct seeded in rows or by transplants. It

produces stiff arching canes that grow about 1.5 to 2 meters tall in commercial fields. 

Left to grow wild for many years, they could probably grow to 3 meters in height. Goji 

plants should be spaced 6 – 8 inches apart for a hedge growth or 10 ft apart for single 

plants (Timpanogos nursery, 2008). The bushes flower in May and the first berries are 

picked in early June. They are everbearing, that is, from June to October there are always 

flowers, green berries and ripe berries growing on the bush. They are harvested at 

regular intervals until the first freeze which usually comes in early October. In the 

northern hemisphere, flowering occurs from June through September and berry ripening 

occurs from July to October, depending on latitude, altitude, and climate. That berries 

are hand picked throughout the June-October harvest season. The crop is harvested on a 

continual basis during the June-October harvest season. In commercial production, a 

bush will yield for about 5 years before being replanted. Cultivating and harvesting goji 

is extremely labor intensive as the delicate berry must be hand-picked. The skilled 

Ningxia farmers must carefully hand-pick over 5000 berries to produce one kilogram of 

dried goji berries. The fresh goji berry is oblong in shape and has about the same mass as 

a blueberry. It has a skin like a cherry tomato and the color is reddish-orange. The yields 

of the fruit will vary immensely with the summer of 2007 being a bad harvest at about 

one metric ton per 6 acres. The oblong, red berries are very tender and must be picked 

carefully or shaken from the vine into trays to avoid spoiling. The fruits are preserved by

slowly drying them in the shade on air exchange tables or by mechanical dehydration 

employing a progressively increasing series of heat exposure over 48 hours. The size of 

the dried fruit varies greatly. They are graded by size with 350 grains/50 grams being the 

most common size this past harvest (Barnes, 2008). The size ranges from 700-180 

grains/50 grams. The dried berries are about 13 % moisture. The berries taste sweet like 

a combination of nut, tomato, and cranberry. Goji juice made from only fresh goji berries 

that are 93.8 % water content. As it includes all the fresh fruit except the skin and seeds, 

the fresh fruit is about 90 % water. According to Denny Barnes, President Ruby Goji 

International stated that: “I have never seen or heard of fresh goji berries being sold in 

commerce. They are too perishable. We must process them within six hours of being 
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picked. I have frequently asked the dried goji vendors in Ningxia where one can buy

fresh goji and they always tell me they are unavailable. Some 4 - 5 star hotels in Ningxia 

will garnish expensive Chinese dishes with a few fresh goji berries. You can also get goji 

greens in some restaurants. There was one company from neighboring Shaanxi Province 

that explored producing IQF (Individually Quick Frozen) goji berries to be shipped to 

Xi'an for processing into fresh goji juice. This project was abandoned. Presumably, it 

was not yet seen as economically viable.” Typical of many exotic fruits being introduced 

into western food and beverage commerce, wolfberry is best known as a juice marketed 

over the Internet since 2002 with an increasing presence in health food stores and grocery

markets in many countries. While juice prepared entirely from fresh goji berries is rare, 

blends containing several other berry and fruit juices are used for nearly all "wolfberry" 

juice products, many of which are nevertheless labeled as "goji juice". The percentage of 

goji berry contained in these juices is generally not stated on such products' labels. Since 

2005, goji berry has been increasingly mentioned in reports on the emerging functional 

food industry as one of the "exotic superfruits". Superfruit is meant to imply nutrient 

richness with medical research results indicating potential health benefits, combined with 

uncommon but appealing taste, pigmentation, and antioxidant strength. During 2006-

2007, the market for wolfberries included 89 new product introductions in eight retail 

segments (not including the larger commercial area of network marketing) having an 

estimated sales total of $9 million, growing rapidly. An executive of one network 

marketing company was quoted as saying the juice market alone for goji berries would be 

valued at more than $1 billion by 2013. 

Groundcherry and Tomatillo:

Plants are annuals in the north; some forms are perennial in the tropics. Both 

upright and trailing forms occur. Fruits are generally globose, red or yellow in color, an 

inch or less in diameter, with many small, inconspicuous seeds. Fruits are smooth 

skinned and completely enclosed in a thin papery husk, which is free and easily removed. 

Groundcherries are widely grown in home gardens in many parts of the world, including 

the U.S., but enter commerce only to a very limited extent. Groundcherry fruit I s the 

size of a grape and are smooth skinned and juicy with edible seeds, and is enclosed in a 

thin papery husk. It’s available April to June from New Zealand. The tomatillo plant is 

an annual, 3 to 4 feet high, with thin ovate or elongated notched leaves, and is grown 

similar to tomatoes. The fruit is smooth, sticky, purplish or green in color, and entirely

enclosed in a thin husk. Fruit is 3 inches in diameter, near globose in size. Bloom to 

maturity is usually 2 to 3 months. Seeding to first harvest is about 3 to 4 months, and the 

harvest can proceed for 2 months. The tomatillo culture is very similar to tomatoes and 

peppers. They are usually started indoors, like tomatoes, 6 - 8 weeks before the last 

expected frost. Tomatillos are grown from seed. Row spacings of 40 inches are 

common with the in row spacings varying from 12 to 36 inches. They take 50 - 70 days 

to produce green fruits, and ripe tomatillos can be harvested a couple weeks later. In 

Canada, groundcherry is seeded in the greenhouse beginning of April and transplanted to 
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the field by the end of May. The time between transplant and the first harvest is about 

75 days. The first harvest occurs normally the first week of August. 

Huckleberry, Garden:

This is an herbaceous annual, up to 2 or more feet in height, having simple, ovate 

leaves about 6 inches long, pointed at both ends. Fruits are globular, smooth skinned, 

black, and borne in small clusters. The plant is widely distributed in the wild, and leaves 

are sometimes gathered and used as pot herbs. Fruits are also used for preserves and pies.

A garden form, with fruits about l/2 inch in diameter, is occasionally cultivated in home 

gardens. The wonderberry is a close relative to the poisonous nightshades. The ripe 

fruits don't have much taste, but when cooked with sugar they have a pleasant berry

flavor that is usually used as a flavoring for pies and desserts. Seeding to harvest: for the 

leaves 2 to 3 months and for fruit, about 3 months. 

Martynia:

This is an annual plant, up to 2 to 3 feet in height, with entire leaves, round to 

cordate, 4 to 12 inches wide. The fruit is hairy, about 1 inch thick and 4 to 6 inches long 

at maturity, about half the length consisting of a slender curved beak. The small, 

immature pods are made into pickles, like cucumbers. The plant is grown as an 

ornamental, and sparingly as a pickling vegetable. It is culturally similar to okra. The 

plant is an annual, up to 2 - 3 feet in height, with large, 4 to 12 inch wide, round, slightly

pointed leaves. Due to the unusual shape of the pods, and the pretty, orchid-like, lavender 

flowers, the plants are grown as ornamentals and for floral arrangements, as well as for 

pickling. Martynia is native to the southwestern United States and occasionally is grown 

in home gardens throughout the country. Martynia is popularly called "unicorn plant," is 

grown for its seed pods which are picked while young and tender and used for pickles, 

like cucumbers. Both the generic name Proboscidea (nose-like) and the popular name 

"unicorn plant" refer to the configuration of the pods. These fruits are hairy, about 1-inch 

thick and 4 - 6 inches long at maturity, about half the length consisting of a slender, 

curved beak. The pods become very hard when dried. Except in South Florida, plants 

are started outdoors in the spring as soon as frost danger is past. In South Florida, 

wintertime planting is possible. Seeding to first harvest varies from 3 to 4 months. The 

cultural requirements for martynia are about the same as for okra. Like okra, it does best 

in a warm sunny location, for it is a hot weather plant. It may be started in the garden 

either by direct seeding or by setting out transplants. For transplants, plant seeds in 

individual transplant containers, or in an outdoor seed bed. In the garden, space plants 3 

feet between rows and 18 - 24 inches between plants. Plant the seeds 1⁄2 to 1 inch deep 

and thin young seedlings to the desired distance. Continue picking pods as they develop, 

to encourage more pod set. 
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Naranjilla:

A spreading herbaceous shrub to 8 ft (2.5 m) high with thick stems that become 

somewhat woody with age, naranjilla is an intriguing and highly appealing member of the 

nightshade (Solanaceae) family. It is spiny in the wild and spineless in cultivated plants.

The alternate leaves are oblong-ovate, to 2 ft (60 cm) long and 18 in (45 cm) wide, soft 

and woolly. The fragrant flowers are borne in short auxiliary clusters of as many as 10. 

A brown, hairy coat protects the fruit until it is fully ripe, when the hairs can be easily 

rubbed off, showing the bright-orange, leathery peel. The fruit, crowned with 5-pointed 

calyx, is round or round-ovate, to 2 1/2 in (6.25 cm) across and contains 4 compartments 

separated by membranous partitions and filled with green or yellowish, very juicy, 

pineapple-and-lemon flavored pulp. There are numerous pale-buff seeds, thin, flat, hard 

and 1/8 in (3 mm) in diameter. Seedlings flower 4 to 5 months after transplanting. 

Fruiting begins 10 to 12 months from seed and is continuous for 3 years. The plant does 

best in a rich, organic soil; also grows well on poor, stony ground. Good drainage is 

needed. The naranjilla can be propagated by air-layering or by cuttings of mature wood.

There are about 140,000 seeds to the pound (0.5 kg); 9,000 seeds to the ounce (28 g). 

Seedlings are raised in nurseries by the same methods appropriate for tomato seedlings, 

and are ready for transplanting in 2 to 3 months. Naranjilla should be planted at 6 to 8 ft 

(1.8 - 2.4 m) plant spacing and row spacing at about 1,250 plants per acre (3,000/ha). A 

healthy plant bears 100 to 150 fruits a year, which is about 25,000 lbs (10,417 kg) per 

acre or 60,000 lb (27,273 kg) per hectare. 

Okra:

Okra is an annual plant requiring warm growing conditions and full sun. Okra 

grows to 3 feet in dwarf varieties and to 7 or 10 feet in others. The fruit is a long pod, 

generally ribbed and spineless in cultivated varieties. Pods, the edible portion, are 

harvested while still tender and immature. They reach 4 to 10 inches in lengths and up to 

1 inch or more in diameter. Okra is generally similar in culture and exposure to summer 

squash, except the plants are tall and upright, with many short branches, and is also 

similar in culture and pesticide exposure of the fruits to eggplants. Pod size will vary

with variety, but length will generally be 4 to 6 inches. Sow seeds about a half inch deep 

in one long row or in rows 3 feet apart, and thin to 12 or 18 inches between plants. 

Planting to first harvest takes up to 2 months. The okra will produce large flowers about 

2 months after planting, and the pods will be ready to pick 3 - 4 days later. But plants 

continue to bloom and set if all pods are harvested at the proper early stage. Cultural 

practices and exposure of edible parts are similar in culture and exposure to summer 

squash and eggplant. Okra requires frequent harvesting. Okra is a self-pollinated crop 

and seed can be saved from one year's garden for the next. For peak quality, it must be 

harvested before the pods become tough. Okra matures rapidly, especially in hot 
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59

weather. Okra does best in warm weather and will die with frost. For this reason okra 

plantings must be picked almost every other day. Plant populations range from 7,000 

plants per acre to 15,000, depending on the variety. Flowering will occur as soon as 45 

days after seeding, depending on the variety. As pod size increases, tenderness 

decreases. Approximately 4 to 5 days are required from flowering to harvest maturity.

Okra should be harvested every other day. Harvest the pods when they are 3 - 4 inches 

long. If the okra gets too large, it will be tough and stringy, so the okra should be picked 

every 1 - 2 days or yields will be decreased. This usually means before the pods exceed 

5" in length, although size doesn't really matter: it's the age of the pods rather than their 

length that determines if they are too woody and stringy to eat. Cut the pods off on the 

stem with shears or a knife; don't cut off the caps as this will cause them to "bleed" and 

become slimy. Okra yields range from < 18,000 lb/A to over 30,000 lb/A. One bushel of 

okra weighs 30 lb. Okra has a high respiration rate and is very sensitive to bruising and 

rapid desiccation, making wholesale marketing difficult. Okra should be cooled to 50 

degrees Fahrenheit after harvest to maintain quality

Pea Eggplant:

Native to the West Indies, the erect, much-branching perennial shrub is up to 4 m in 

height. Leaf blades are ovate to elliptic in shape and mostly 5-20 cm long. Flowers are 

borne at intervals on the stems. The fruit is a many-seeded, green or yellow, globose 

berry 10 - 15 mm in diameter. The species is distributed in Alabama, Florida, Hawaii, 

Maryland, Puerto Rico, and Virgin Islands. The Thai pea eggplants are tiny round green 

eggplants that grow in clusters similar to cherry tomato clusters. The eggplants are 

harvested at green color and have a slight bitter taste and crisp texture. They become 

very bitter and tough when they are overripe. It is mature in late spring to early summer, 

approximately 150 days after planting. The crop favors full sun/light or shade, moist soil

in a frost free location. It can grow as an annual in plant hardiness zones 7 and 8.

Pepino:

The plant is an erect, spineless, bushy herb, reaching 2 to 3 feet in height, with oblong 

to lanceolate, entire leaves. The edible fruit is ovoid to oval, up to 6 inches long, borne 

on a long stem. It is yellow or light green to white fleshed and generally seedless, tender, 

highly aromatic and juicy. It is cultivated in the tropics and subtropics, and can be grown 

in most parts of the U.S., but so far is little grown except in the subtropical climates of 

California. It can be commonly propagated by cutting. In general culture it resembles 

eggplant, and the fruit is somewhat similar to eggplant, but more melon-like. Immature 

fruits are eaten cooked while mature fruits are eaten as a dessert food. Planting to first 

harvest ranges from 4 to 5 months. They re available late fall to mid spring. 
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Pepper:

Pepper plants are warm season annuals, ranging in various types from 1 to 6 feet 

in height, much branched. Leaves are elliptical to lanceolate. Plants are usually started 

in beds, and moved to fields after 6 to 8 weeks. Fruits vary greatly in size, color, shape 

and degree of pungency or "hotness". Peppers will produce best when supplied with 

adequate water. They are not particularly drought tolerant, and prefer a well drained soil 

and full sun. Although they are perennial, peppers (except for rocotos) are usually grown 

as annuals, even in tropical climates. Mature plants can tolerate a touch of frost. See 

statements for main types below. Plants continue to flower and set fruits from 

midsummer until frost, so fruits in all stages of development are on plants at the same 

time. For regulatory food safety purposes, EPA divided peppers into bell and nonbell. 

Codex divided peppers into Sweet and Chili. In Puerto Rico, plants usually start to 

bloom 35 days after transplanting. From blooming to fruit set, there are about 10 to 12 

days, and 20 days from fruit set to harvest. Peppers are grown much like tomatoes. 

Peppers are grown from seed. In temperate climates, seeds are usually started indoors 6 -

8 weeks before the last expected frost. Seedlings are set out 2 - 4 ft (0.6 - 1.2 m) apart 

after all danger of frost has past. Most types require caging or staking. Peppers are selfpollinating, but honey bees, sweat bees and other insects often cause cross-pollination 

between pepper plants growing near one another. Transplanting to first harvest for 

nonbell peppers (usually Cubanelle type) is 60 to 70 days, and for bell peppers 70 days. 

The number of pickings for nonbell peppers is about 6 to 8, and bell peppers about 3 to 5. 

There are 4,500 seeds per ounce. Setting the plants in the field to harvest will range from 

2 to 3 months.

Pepper, Bell:

Bell peppers are the peppers generally marketed as "green" peppers, although 

many kinds become red when ripe. Fruits are large, thick walled and nonpungent. 

Largest varieties have fruits up to 4 inches long by 3 to 3 1/2 inches broad, but more 

generally a little smaller. Skin is smooth, but fruits are lobed and depressed at both stem 

and stylar ends. Shape varies from conic to near rectangular. This group comprises most 

of the peppers sold fresh in the U.S. Sweet peppers can be green, yellow, orange, red, 

brown or purple in color. The LaRouge Royale® is a sweet red pepper 10 inches long by 

4 inches wide and is grown in California. Pimento peppers are generally similar to the 

"bell" pepper type, but have distinctive shape and flavor. The fruit is up to 3 inches long 

and 2 to 2 1/2 inches at the shoulder, generally heart-shaped. This type is used for 

canning, harvested when deep red in color. For canning, the peel, seeds and placenta are 

removed, so only the interior fleshy walls are utilized. Ají dulce (Capsicum chinense) is 

a small, light green pepper that turns red if left long enough on the plant. In Puerto Rico, 
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it is known as ají dulce or ajicito (sweet pepper and small pepper, respectively, in 

Spanish). In the Dominican Republic, it is also known as ají gustoso or ají cachucha

(tasty pepper, and cap-shaped pepper, respectively, in Spanish). It has the shape and size 

of a habanero pepper without the intense heat. Unlike many other countries in Latin 

America, hot peppers are not commonly used in the cuisine of Puerto Rico, Dominican 

Republic, or Cuba. However, there can be some ají dulce fruit that is pungent, probably 

due to out-crossing. Pimentos are also called Squash peppers and Cheese peppers. 

Paprika peppers, especially the Hungarian type have some strains that are more pungent 

than others, but most are mild. The Spanish paprika has larger fruits. In the past, paprika 

peppers were mostly grown commercially in South Carolina and Louisiana. Field setting 

to first harvest takes 2 1/2 months for bells; and 22 to 3 months for pimentos. They are 

usually harvested every 7 - 10 days for the fresh market. They of the peppers are 

perennial semi-woody sub-shrubs, although they usually are cultivated as annuals. are 

mainly glabrous (without pubescence), much branched, 2 - 4 ft (0.6 - 1.2 m) tall, with 

alternate leaves and modest little flowers which give rise to colorful fruits that are 

botanically really berries.

Pepper, Nonbell:

All hot peppers are non-bell peppers which include Chile peppers but not all 

nonbell peppers are hot. Peppers on sandy soils are highly susceptible to sand scarring 

and, therefore, suitable windbreaks should be provided. In Spanish, the name chili refers 

to any kind of pepper, but in the U.S. the term is limited to mildly pungent varieties that 

are mainly dried and used for flavoring other foods and for pickling. Fruits are smooth 

skinned, up to 8 inches long and 1 1/2 inches broad at the top in largest-fruited kinds. 

Various types of relatively small-fruited hot peppers are grown for drying and grinding to 

produce the cayenne, and "red pepper" condiments. The very small Tabasco and Tonka 

types are crushed without drying in preparing very hot sauces. Some types are also 

pickled. Fruits are generally small, 1 inch or less in width. Length varies in different 

types from under 2 inches up to 6 inches or more. The fresh hot peppers include 

Anaheim, Fresno chile, Habanero, Jalapeno, Pepperoni, Poblano, Serrano, Scotch bonnet, 

and Yellow chile (Yellow wax, Caribe, Banana pepper, Hungarian wax). The dried hot 

peppers include Anaheim red chile, Ancho chile (Pasilla), and Chile de arbol. Cayenne 

fruits are slender, rounder and more wrinkled then Anaheim chiles. Jalapenos are small 

cylindrical shape and smooth. Tabasco peppers are small and tapered to a point. Hot 

peppers can be mechanically harvested since they do not bruise as easily as other 

nonbells. The pepper varieties with the hottest Scoville Heat Units are the Habanero and 

Scotch bonnet peppers with about 200,000 to 400,000 Scoville units. In comparison, the 

Jalapenos have 3,500 to 4,500 units with Tabasco 30,000 to 50,000 units. The Ancho 

pepper is one of the most popular peppers grown in Mexico, where about 37,000 acres of 

it are under cultivation. Chile de arbol is a mid to quite hot pepper popular in western 

Mexico, where they are sometimes called pico de pajaro (bird beak) or cola de rata (rat 

tail). Chile de arbol is apparently related to the cayenne peppers. The pods are 2-3 inches
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long and a quarter-inch wide with thick walls. The bush gets 2 - 4 ft tall and is very

prolific. Chile de arbols become translucent when dried. The dried peppers are usually 

ground and used in red salsas. They're sometimes strung and made into decorative 

wreaths. Chile piquin is sometimes called bird pepper, chiltecpin or chiltepin, the little 

chile piquin is much favored in Mexico for salsa picante. Chile piquins grow wild in 

parts of Mexico, Guatemala and southern Arizona and Texas, where birds eat them and 

spread the seeds. People gather the wilds ones, too, and they also grow them in their 

gardens. Unlike like most of the modern pepper types, chile piquins fall off the plant 

when ripe. The usual growing period is 100 to 120 days and the yield is about fifteen 

pods per plant, although there are reports of up to thirty pods per plant. It is multiplestemmed and compact to semi-erect, semi-woody, and about 25 inches high. The leaves 

are dark green and shiny, approximately 4 inches long and 2-1/2 inches wide, and the 

corollas are off-white and appear at every node. The flowering period begins 50 days 

after sowing and continues until the first frost. The pods are pendant, vary between 3 to 6 

inches long, and 2 to 3 inches wide, are conical or truncated and have indented shoulders.

Immature pods are dark green, maturing to either red or brown, and the dried pods are a 

very dark reddish-brown, nearly black. They are fairly mild, ranging from 1,000 to 1,500 

Scoville Units. Most of the species listed have white flowers however the Rocoto Pepper 

of C. pubescens has purple flowers. Plant setting to first harvest is about 22 to 3 months, 

while chili peppers usually are direct-seeded. Habaneros yield per plant averages five

kilograms (11 pounds) per plant. This yield equals to 80 to 100 ton per hectare.

Roselle:

The plant is a strong annual, 5 to 7 feet in height. The leaves are lobed and the 

calices of the flowers are red and thick or fleshy, and are the principal edible portion.

The culture of Roselle is similar to eggplant or peppers and okra. Plants are started in 

beds, and then transplanted to the field. The dark green leaves are about 6 in (15 cm) 

across and deeply dissected into 5 narrow lobes. The stems, branches, leaf veins, and 

petioles (leaf stems) are reddish purple. The hibiscus-like flowers, appearing in October, 

are yellow and about 3 in (7.6 cm) across. At the bottom of each flower, enclosing the 

bases of the five petals is a fleshy bright red cup-like structure called a calyx. The calyx 

is about 1 in (2.5 cm) in diameter. The calyces of roselle are used to make juices, 

sauces, jellies, wines and pies. While the bolls are still green they are picked and the 

fleshy calices removed. Roselle is grown rather extensively in the tropics, and to some 

extent in warmer sections of the U.S. Exposure of edible parts is similar to that of small 

fruited tomatoes. Roselle is native from India to Malaysia, and has been widely

distributed in the tropics and subtropics of both hemispheres, and in many areas of the 

West Indies and Central America has become naturalized. Flowers, borne singly in the 

leaf axils, are up to 5 in (12.5 cm) wide, yellow or buff with a rose or maroon eye, and 

turn pink at the end of the day. Planting to first harvest is about 3 to 5 months. The ideal 

planting time in southern Florida is mid-May. Blooming will occur in September and 

October and calyxes will be ready to harvest in November and December. Harvesting 
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causes latent buds to develop and extends the flowering life of the plant to late 

February. When the fruit is not gathered but left to mature, the plants will die in January. 

Seedlings may be raised in nursery beds and transplanted when 3 to 4 in (7.5-10 cm) 

high, but seeds are usually set directly in the field, 4 to 6 to a hill, the hills 3 to 6 ft (0.9 -

1.8 m) apart in rows. When 2 or 3 leaves have developed, the seedlings are thinned out 

by 50%. If grown mainly for forage, the seed can be sown as early as March, and no 

early thinning is done. Roselle is a short-day plant and photoperiodic. For herbage 

purposes, the plants may be cut off 6 weeks after transplanting, leaving only 3 to 4 in (7.5

- 10 cm) of stem in the field. A second cutting is made 4 weeks later and a third after 

another 4 weeks. Then the shorn plants are thinned out and the remaining plants left to 

grow and develop fruit as a second product. The fruits are harvested when full-grown but 

still tender and, at this stage, are easily snapped off by hand. The fruits of roselle ripen 

progressively from the lowest to the highest. Harvesting of seeds takes place when the 

lower and middle tiers of the last of the fruits are allowed to mature, at which time the 

plants are cut down, stacked for a few days, then threshed between canvas sheets. Fifty 

years ago it was widely grown in Florida as a summertime hedge and for its edible 

calyxes. The dark green leaves contrast nicely with the red stems and petioles, and the 

yellow flowers are a rare treat in October and November. This is a large annual, so the 

plants are thinned to about 3 ft (0.9 m) apart. In Florida, roselle is often planted in rows 

where it forms a dense hedge by late summer. If grown just for juice production, roselle 

is cultivated just like tomatoes, peppers or eggplants. It is adapted to USDA plant 

hardiness Zones 8 - 11. Seeds can be planted outdoors in USDA zones 8-11. Farther 

north (to zone 6), start seeds indoors and transplant outside after all danger of frost.

Roselle can be a short-lived perennial in zones 10 and 11. Roselle juice is similar to 

cranberry juice, but not as bitter. The calyxes are harvested while they are still tender and 

juicy, about 10 days after the flowers appear. The plants will continue to flower and 

produce if kept picked. Remove and discard the seed pods from the calyces. When 

cooked, they make a sauce or jelly somewhat like cranberry. The juice is also used as an 

acid drink, and use the juice with sugar to make a cranberry-like drink, or make jelly or 

wine as you would with any fruit juice. The strained pulp can be used for jam or pie. 

Scarlet Eggplant:

This is an annual vegetable shrub grows up to 36 - 60 in. (90 - 150 cm) in height. 

The plant has spines or sharp edges, and it has the names mock tomato, Ethiopian 

eggplant and scarlet eggplant are a result of its varied morphology, with ripe fruit often 

looking like a cross between an eggplant and a tomato, but resembles mostly an eggplant 

in plant growth. It grows all year long and can produce high fruit yields and is sensitive 

to frost. Reported temperature range for growth is 10 - 40°C with the optimum between 

20 - 30°C. It requires a well-drained but moist soil, will grow in most soil types and 

thrives in soil with a content of peat and well broken down compost. These fruits are 

usually harvested while still green, before the skin becomes thick. The bitterness 
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depends on the levels of saponin it contains, some with a sweet flavor and others very

bitter. When the fruits mature, they turn bright red because of high carotene content. It is 

also used as an ornamental in Asia. It will bloom in mid-summer or late summer to early 

fall. Cultural practices include planting it with 24 - 36 in. (60 - 90 cm) plant spacing and 

36 - 48 in. (90 - 120 cm) row spacing under sun and with partial shade. 

Sunberry:

It was thought to be an annual grafted version of the “garden huckleberry and the 

garden huckleberry. The flowers are hermaphrodite (have both male and female organs). 

The plant prefers light (sandy), medium (loamy) and heavy (clay) soils with a pH that can 

be acidic, neutral and basic (alkaline). Seedlings are usually grown in the greenhouse and 

then transplanted to the field. The plant grows mostly 1 – 2 ft tall with the tiny white 

flowers borne in clusters. The berry is dull green when immature and black when ripe. It 

cannot grow in the shade, and requires a moist soil. The fruit ripens within 60 days from 

planting the seed, and the seed is sow in the spring in a greenhouse. When they are large 

enough to handle, the seedlings out into individual pots and plant them out after the last 

expected frosts.

Tomatillo (see Groundcherry):

Tomato:

Tomatoes are among the most important food crops in all parts of the world 

except areas of cool, short growing seasons. They prefer full sun. The plant is an annual, 

grown from seed. Tomatoes are actually perennials in tropical climates, but gardeners in 

temperate climates grow them as warm season, frost-tender annuals. Tomato foliage is 

damaged by frost and freezing temperatures will kill the plant. Most varieties will not set 

fruit if nighttime temperatures fall below 50o F (10o C) or if daytime temperature stay

above 90o F (32 oC). Tomatoes are grown from seed and usually germinated indoors 

under controlled conditions, then grown for 5 - 8 weeks before setting out in the garden. 

Tomato seeds have a gelatinous coating which contains chemicals to prevent them from 

germinating within the ripening tomato. They are usually started in beds and moved to 

the field at 6 to 8 weeks, but may be seeded in place. When grown without support the 

plant of most varieties is much branched and sprawling. If supported on stakes or trellis 

it attains heights up to 6 to 8 feet. Leaves are compound and pinnate, a foot or more in 

length. Fruits have a smooth peel. They vary in size from an inch up to 4 inches in

diameter. In shape they are generally oblate, but some varieties are globose or pyriform 

or conic. Tomato plant types are determinate (bush), indeterminate and semideterminate. 

Chief cultivar groups are for home use, fresh market, greenhouse, and processing. Some 

specialty tomatoes, pear tomatoes are red or yellow, 1 to 2 inches across and a favorite 

for preserves. Plum and cherry tomatoes are about 1 inch across. Roma tomatoes are 
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mainly used for paste and canning. Tomato varieties that are heirloom must have been 

grown for generations from 1940 and from the same variety. Dried tomatoes are called 

pumate. Small-fruited tomatoes are ideal for serving whole in salads, termed salad 

tomatoes. Greenhouse vegetables include tomato and cucumber, mesclun mix (fresh 

greens), melon, pepper, eggplant and strawberry. Greenhouse tomatoes are only used for 

the fresh market. There are 10,000 seeds per ounce. Seed planting to first ripe fruit is 

about 4 months. Transplanting to harvest takes about 2 - 3 months. Ripening usually 

occurs 5 - 8 weeks after fruit set. Processing tomatoes are mechanically harvested. 

Commercial tomatoes have to be very productive; they must be uniform in size, 

shape and color; they must all develop at the same rate so the pickers don't have to keep 

coming back into the fields; they must be resistant to various diseases, and immune to the 

many chemicals that are used to kill fungi, insects, nematodes, bacteria, viruses and 

weeds; they must be very hard so that they can be picked green and packed in field boxes 

4 ft (1.2 m) deep without crushing; they must respond properly to "gassing", the process 

of treating the green tomatoes with ethylene so that they all turn red at exactly the same 

time, just as they reach the market; and they must be able to retain their shiny red 

appearance for several weeks of transport, storage and marketing. Today's commercial 

tomatoes are mealy, insipid, odorless and fairly tasteless.

Tomato, Tree:

The tree tomato is a perennial shrub 6 to 10 feet high, with large, soft pubescent 

heart-shaped leaves, and it can be grown in frost free location, but prefers a subtropical 

climate. The fruit is 2 to 3 inches long, oval in shape, smooth and many seeded, borne on 

a long stem. Fruit resembles a tomato in appearance, use and flavor. The fruit comes in 

three varieties as red is tart with a reddish-golden flesh, while the gold and amber 

varieties with mildly tart golden flesh. The flesh is bitter and tastes like tomatoes. It is 

planted directly by seed. The growing season from bloom to mature fruit varies from 3 -

6 months. It begins blooming 2 years after seeding and can continue for 10 years but 

usually replaced after 5-6 years of production. In the West Indies, the fruit ripens from 

October to January.
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Worker Activities (Adapted from USDA Tomato Crop Timelines)

The crop timelines and worker activities are presented for fresh market tomatoes in 

north Florida (Table 26), for fresh market tomatoes in south Florida (Table 27), for 

greenhouse hydroponically grown tomatoes in Table 28 and for California grown 

bush type tomatoes in Table 29. The north and south Florida grown field tomatoes 

have similar cultural and worker practices but vary when they are done. Tomato 

production is generally two phases the first for transplant production followed by 

field production. One month after transplanting the crop may be pruned by removing 

by hand the auxiliary branches from the bottom of the plant. The plants then receive 

support by staking and tying the branches on larger varieties. The fruits are harvested 

by hand for fresh market and for processing tomatoes they can be mechanically

harvested. Harvesting crews may make up as few as 12 to as much as 100 workers 

depending on the grower’s needs.

Table 26. For Fresh Market Tomato Crop Timelines and Worker Activities in

North Florida include the following USDA Crop Timelines);

Activity Jan Feb March April May June July Aug Sept Oct

Field 

Preparation

Disking X X X X

Leveling X X X X

Fumigation, 

bedding

X X

Field 

Production

Transplanting X X X X

Pruning X X X

First tie X X X X

Second tie X X X

Third tie X X X

Fourth tie X X X

Harvesting X X X

Pesticide

Application

X X X X X X X

Remove 

mulch

X X X

Burndown X X X

Remove 

storage 

stakes

X X X
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Table 27. For Fresh Market Tomato Crop Timelines and Worker Activities in

South Florida include the following;

Activity Jan Feb March April May June July Aug Sept Oct

Field 

Preparation

Disking X X X

Leveling X X X

Fumigation, 

bedding

X X

Transplant 

Production

Seeding X X X

Irrigation X X X

Pesticide

Application

X X X

Shipping X X

Field 

Production

Transplanting X X

Pruning X X

First tie X X X

Second tie X X

Third tie X X

Fourth tie X X X

Harvesting X X X X

Pesticide

Application

X X X X X X

Remove 

mulch

X X X

Burndown X X X

Remove 

storage 

stakes

X X X X

Various activates for greenhouse tomato growers include propagation of the 

seedlings (Table 28). The plants are mostly bought from specialists propagators. 

Planting includes placing the 8 – 16 inch plants in the growing media at a rate of 8,000 –

11,000 plants/A. Indeterminate varieties are used and support strings are placed on each 

plant on the stems as part of crop training. Tomato plants can grow 8 – 12 inches/week. 

Tomatoes have first flowers at 6 – 8 weeks old and continue to have clusters ripen every

6 – 12 days. Clipping and leaf removal is done weekly for the new growth of the plant. 

Harvest will be done 2 – 4 times a week at maturity. Growers that harvest once a year 
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will harvest 20 – 35 weeks from one plant. Year round plantings will harvest 13 – 30 

days from one plant. Clean out is done to remove the old crop and remove the growing 

media. Preparation is done after clean out when a new plastic floor is re-laid, growing 

media is replaced and irrigation hoses rearranged. Tomatoes are delivered to a 

packinghouse where there are sorted for size and quality and washed in a chlorinated 

water flume. Workers must wear gloves, aprons, and hairnets. Larger greenhouse 

operations have 2 – 3 people working/Acre. Most greenhouse workers are required to 

wear long-sleeved shirts, hat, gloves, and shoes. Heirloom varieties are usually

greenhouse grown.

Table 28. Greenhouse /Hothouse Hydroponic Tomato Crop Timelines and Worker 

Activities for Winter Cycle for Southern Growers Less than One Acre (Selina and 

Bledsoe, 2002).

Activity Jan Feb March April May June July Aug Sept Oct Nov Dec

Propagation X X X

Planting X X X

Crop 

training

X X X X X X X X X X X

Leaf 

removal

X X X X X X X X X X X

Harvest X X X X X X X X X X

Clean out X X X X

Preparation X X X X X

In California the fresh market tomato production timeline is in Table 29. Most bush 

tomatoes in California are planted on raised beds. Tomato beds are mostly at 60 inch 

width with average plant spacing of 18 – 20 inches between plants. Planting methods

show about 98 % of the fresh tomatoes is transplanted. There are usually 6 - 8 people 

on a transplanting machine that covers 3 rows. Average field size is 50 - 60 acres.T 

tranplanting operations can cover 10 – 15 acres/day. Plantings are staggered to avoid 

the tomatoes ripening at the same time. Tomatoes can also be direct seeded in one 

row per bed. Alter tomato seed emergence hand labor crew will thin the stand around 

the third leaf stage. Pruning/tying/staking are only used for pole tomatoes while bush 

type tomatoes need no pruning. Pole tomatoes may need 4 – 6 tyings/season since the 

plant may reach 6 – 8 feet in height. A work day of 6 – 8 hours would cover one -two 

acres/day. Cultivation of the tomato beds occurs two – three times/crop. Hand 

weeding will occur two – three times per crop by a weed crew working ten acres/day. 

In California, all acres are irrigated. Scouting for pest pressures is conducted for both 

bush and pole type tomatoes during the entire season twice per week. Scouts can 

cover 40 – 50 acres per hour. 
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Harvest of bush tomatoes is by hand crews that pick the tomatoes and place in a bucket, 

then emptied into bins and taken to a packinghouse. The fields are picked once at the 

10 % red fruit stage. A second pick can be done. At the packinghouse the fruit is 

rinsed, sorted, and graded into 25 lb cartons. Pole tomatoes are harvested by hand

crews that pick the fruit into lug boxes between the breaker and pink color stage with 

typical harvests from one to three times per week across a 70 -90 day for early

plantings and 90 -120 days for the fall crop. There are no mechanical harvesters for 

fresh market tomatoes in California

Table 29. Bush Tomato Type Tomato Crop Timelines and Worker Activities for 

California (LeBoeuf, 2000).

Activity Jan Feb Mar Apr May June July Aug Sept Oct Nov Dec

Transplant/Seedling 

emergence

X X X X X X X

Flowering/fruit set X X X X X X X

Harvest X X X X X X

Worker Activities

Bed preparation X X X

Transplanting/Planting X X X X X X X

Cultivating X X X X X X X

Weeding/thinning X X X X X

Fertilization X X X X X

Scouting X X X X X X X

Irrigation X X X X X X X X X

Hand Harvest X X X X X X

Insecticide 

Application

X X X X X X X X X X

Fungicide application X X X X X X X X X

Herbicide application X X X X X X X X

Nematicides X X X X X X X X X X

Vertebrate pests X X X X X X X X X X

The postharvest activities for tomatoes are washing them with chlorine added water. 

After packing most bush type tomatoes are held in a storage area for ethylene treatment 

(100 ppm) for 24 – 72 hours.

Eggplants are harvested by hand when their desired size is reached for their targeted 

market and by cutting above the calyx by the stem to leave the calyx intact. They are 
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picked twice weekly during the harvest period lasting July – August. The crop can 

be harvested five to six times a season at seven to 10 day intervals. Labor needs for 

eggplant production are approximately 25 hours for production, 120 hours for 

harvest, and 800 hours for washing and packing Strang, 2006). Plasticulture add 10

more hours/A. 

In Florida okra is considered a secondary crop and minimal worker activities are 

needed. Okra is mostly direct seeded or when transplants are used they are set by

workers by hand and they wear gloves. It takes approximately three days to 

transplant a 40 acre farm according to USDA Crop Profile for Okra in Florida (2005). 

The only other time hand labor is used for okra is at harvest. It can be picked every

other day during the fruiting season.

Fresh marketed tomatillo fields harvested five to seven times at 7 – 14 day intervals. 

All of the tomatillos are harvested by hand usually into buckets which are dumped 

into bulk bins and taken to the packinghouse. The standard unit for sale is a crate or 

carton that can hold 40 lb and maybe later repacked into 10 lb cartons. Fruits are not 

sized for packing and cartons contain mixed sizes. 

COMPARISON OF HARVESTING, PROCESSING, POSTHARVEST 

HANDLING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE 

PORTIONS, AND PROCESSED FOOD ITEMS FOR THE FRUITING 

VEGETABLES:

Harvest Method:

Eggplant:

Eggplants are harvested by hand with a sharp cutting knife or pruning shears when 

they are one-third to two-thirds mature. The fruits are clipped from the plant with the 

calyx or cap and part of the stem is attached. Large cultivars are 6 to 8 inches long, while 

the long slender Japanese types are harvested fro finger to hot dog size. Before packing 

the eggplants are sorted by size and washed. Most are packed in the field. Transit and 

storage life is about less than two weeks. 

Pepper:

The maturity of peppers for harvest is judged by fruit size, color, and firmness; 

immature peppers have thin walls and soft texture. Peppers that are mature, but still 

green, have thicker walls, shiny dark-green color, and firm texture. Green peppers on the 
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plant may continue to increase in size and wall thickness as color develops, but this 

increase is minimal. There is usually a strong market for red ripe peppers, but there is 

little demand for chocolate or partially colored peppers. Red ripe peppers have obtained 

maximum size and wall thickness and in addition, they contain 50% more sugars and 10 

times more vitamin A than green peppers. Workers are hired for harvesting Habañero

peppers.

Peppers in Florida have multiple harvests all done by hand (Adapted from Steve 

Sargent, Univ FL., 2000). Pickers should remove the fruit from the plant with stems 

attached to the fruit. Peppers with intact stems are more resistant to bacterial soft rot than 

those with torn or partial stems. Harvested peppers can be collected into pallet bins for 

transport to the packinghouse, or in the case of harvesting aids, fruits are placed on 

conveyors which deposit them into the transport container. Peppers are easily damaged 

and therefore should be handled carefully as every puncture, abrasion or bruise is a 

potential site for decay to develop. Any fruits with decay should not be put in the picking 

container or onto the conveyor of the harvesting aid because these fruits serve as a source 

of inoculums to infect otherwise healthy fruit. Cleaning and disinfecting harvest 

containers daily will help minimize the spread of decay. In California the fields can be 

harvested two to four times at 10 – 15 day intervals. 

Peppers can be field or shed-packed. Field packing offers some advantages over a 

packinghouse operation such as (1) less capital investment is involved, (2) culled fruits 

are left in the field, (3) the product is handled less, thus minimizing damage and 

maximizing packout, and (4) harvesting and packing can be more closely coordinated. 

Harvested peppers arriving at the packinghouse should be stacked in the shade to 

prevent heating of the fruit. Overfilled containers will result in pepper crushing and 

bruising when they are stacked. Peppers should be graded and packed the day they are 

harvested to prevent overheating and the possibility of inoculating fruit with bacterial soft 

rot. 

Peppers can be spray washed but they should not be placed in a dump tank because 

contaminated water may enter the fruit through the blossom end. Water used for cleaning 

fruit should be chlorinated at a concentration of 75 to 100 ppm of free chlorine. 

Following washing, excess water can be removed by sponge rollers or air blowers. 

Peppers can be sized and then jumble-packed into cartons. Closing the carton with straps 

or glue rather than staples can reduce fruit damage. 

The predominant container for peppers is a waxed fiberboard or a wire bound

with a capacity of 1 1\9 bushels. These containers have an average net content of 28 

pounds. A one bushel container with a net content of, 25 pounds is also used. To 

facilitate marketing, a size classification has been established by the pepper industry.

Although specific pepper dimensions have not been established, the following sizes with 
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corresponding count per 1 1/9 bushel containers are in common use: Jumbo container 

(50 or less), Extra Large (55 - 65), Large (70 - 80), Medium (85 - 95), Small (100 - 110), 

and Very Small (111 or more).

Processing of Peppers and Red Bell Peppers for Production of Paprika.

The conventional pepper cultivars are not yet suited for mechanical harvest 

because of several plant growth characteristics such as non-uniform ripening, plant 

height, and orientation of the fruit and being able to harvest without uprooting the plant. 

The ripe peppers for fresh eating are rinsed and disinfected after harvest by dipping the 

fruit for 3 -5 minutes in hot water (50C). For canning the fruits are peeled by roasting or 

by using chemicals to remove the skin, seeds and stalks. The fruits are canned in brine. 

Processing nonpungent peppers for paprika is based on dehydration and milling. 

Dehydration at 60 – 80C for 4 – 6 hours is necessary to extend the shelf life of fruits from 

days to months (Hui, 2006). The moisture content is reduced to 4 - 7 %. They are then 

milled by grinding with hammer and ball mills to reduce the pepper into easier shipment 

sizes as a solid dry material. About 30 – 40 % of the fruit seeds are added to the dry

fruits before milling to intensify the color. Also, 60 – 70 % of the milled product is used 

to make oleoresins for use as highly concentrated carotenoid oils for use as a coloring 

agent. Standards for paprika specify that it shall contain no more than 8.5 % total ash and 

10.0 % moisture and the ground products shall pass through a U.S. Standard No. 30 sieve 

Farrell, 1985). Chili peppers are also used as a spice mixture as ground chili powder, 

cumin, oregano, and garlic powder at 7.8 % moisture and Scoville units not more than 

2000 or less than 900 units.

Tomato:

Tomatoes have several distinct ripening stages as immature, mature green, breaker, 

pink, and red. Ripening stages in the tomato fruit are described as immature, mature 

green, breaker, pink, and red. Mature greens have a white to yellow 'star' on the blossom 

end. In practice fruit are picked by size and location on the plant as described below. 

The breaker stage occurs within 24 hours of the mature green stage and is easily

distinguished because the blossom end is pink. 'Breakers' ripen naturally without gassing 

and are labeled in supermarkets as 'vine-ripe'. 

For fresh market tomatoes are harvested at the mature green stage make up the bulk 

of the commercial fresh market tomato crop since they tolerate rough handling better than 

the riper stages and hold the longest in storage, shipping, and on the supermarket shelf. 

In the industry, this is referred to as having a low shrinkage rate. North Carolina 

recommendations are to harvest green matures when about 10 percent of the fruit on the 

first hand is at the breaker stage of maturity. All fruit on the first two fruit hands are 

generally removed at this harvest. The second harvest normally takes place from 10 to 14 

days after the first. Fruit that are two inches in diameter or larger are removed from the 
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middle of the plant. The third harvest is 10 to 14 days later; fruit are removed from the 

upper portion of the plant. Vines and fruit should be completely dry when mature green 

fruit are harvested. Otherwise, fruit shoulders may develop sunken, blackened areas 

during ripening. Cherry, grape, and Roma tomatoes are harvested between the breaker 

stage and the red ripe stage. Heirloom varieties are usually harvested after the breaker 

stage. Vine-ripe must be hand harvested t thoroughly and as frequently as every other 

day. Fruit which turn pink or red-ripe on the vine are unmarketable through commercial 

channels. The flavor of supermarket tomatoes is frequently criticized by consumers. 

Under controlled experimental conditions, properly handled mature green tomatoes 

develop flavor to the same extent as fruit left on the vine another 24 hours, until color 

appears, the 'breaker' stage. To the extent immature greens are picked, however, eating

quality is reduced even though these tomatoes can be gassed to redness with ethylene. 

The problem is determining when the tomato reaches the mature green stage in the field. 

More vine-ripe have been appearing in stores because of consumer demand for bettertasting tomatoes. In Florida the tomatoes are hand picked and placed in plastic bins 

holding up to 1000 lb, before moving to the packinghouse. For the processed tomato 

juice market tomatoes can be mechanically harvested. .

Tomatoes used for processing for canned tomatoes are harvested red-ripe. They

retain quality on the vine for several days after ripening and harvest is timed to maximize 

red-ripe. The fruit are sturdy enough to withstand mechanical harvest even when red-ripe 

and 80 to 90 percent of all processing tomatoes are mechanically harvested. One 

mechanical harvester can cover 5 to 8 acres in 8 hours. 

Postharvest:

Commercial crops of fresh market tomatoes picked at the mature green stage are 

ripened artificially with ethylene gas in special rooms. Relative humidity in the gassing 

rooms is 90 to 95 % but the ripening temperatures used depend on how soon the f fruit is 

needed. Mature green tomatoes should start to develop red color in 5 to 7 days at 65 to 

68 degrees F. The speed of the process can be changed by raising or lowering the 

temperature or slowed down by lowering temperatures. Tomatoes will not ripen at 

temperatures above 85 degrees F or below 50 degrees F. Extended exposure of green 

tomatoes to temperatures of 40 degrees F or lower causes rotting of fruit before they

ripen. In a 42 degrees F refrigerator, enzymes necessary for ripening are deactivate teed

and the tomato won't ripen even after you take it out. Thus, tomatoes should not be kept 

in the refrigerator unless they are already fully ripe. Unripe fruit should be taken off the 

vine in the fall before temperatures get too low. Fruit can be kept up to 57 days in 

controlled environment storage at 54 ° F, 5 % CO2 and 5 % O2 but this is rarely done in 

practice because fresh tomatoes are always available somewhere.
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Processing of the Tomatoes for Their Juice. (Adapted from United States 

Department of Agriculture Extension Service, 2005, University of Florida: 

http://edis.ifas.ufl.edu and Neil Ewing, National Food Processors Association, 1992

The required processing studies for tomato are in a series of processing study

protocol from the National Food Processors Association submitted to Dr. Debra Edwards 

US EPA, OPP, CBTS (Ewing, 1992). The procedure discusses the processing of tomato 

samples starting with raw unwashed tomato and then processed into paste, puree, 

pomace, and juice. 

Some commercial guidance on tomato juice includes an average of 23 pounds is 

needed per canner load of 7 quarts, or an average of 14 pounds per canner load of 9 pints. 

A bushel of tomatoes weighs 53 pounds and yields 15 to 18 quarts of juice--an average of 

3-1/4 pounds per quart. 

Procedure: Wash, remove stems, and trim off bruised or discolored portions. To prevent 

juice from separating, quickly cut about 1 pound of fruit into quarters and put directly

into saucepan. Heat the juice immediately to boiling while crushing the fruit. Continue 

to slowly add and crush freshly cut tomato quarters to the boiling mixture. Make sure the 

mixture boils constantly and vigorously. Simmer 5 minutes after you add all pieces. 

Press both types of heated juice through a sieve or food mill to remove skins and seeds. 

Add bottled lemon juice or citric acid to jars. 

Processing Goji Berries. 

Harvesting the tender oblong, red goji berries must be picked carefully or shaken 

from the vine into trays to avoid spoiling. The fruits are preserved by slowly drying them 

in the shade on air exchange tables or by mechanical dehydration employing a 

progressively increasing series of heat exposure over 48 hours. The berries are hand 

picked throughout the June - October harvest season. As previously stated, the crop is 

harvested on a continual basis during the June-October harvest season. In commercial 

production, a bush will yield for about 5 years before being replanted. For processing the 

fresh berries slowly pass through a two stage thorough washing process which removes 

all leaves and dirt. When the fresh berries are juiced, some customers prefer the clear 

juice and ask us to include the skin and the seeds which are also a rich source of 

nutrients. The juice is pasteurized using a process that is computer controlled to carefully 

regulate the temperature to preserve the juice without damaging the delicate 

polysaccharides or destroying any other nutrients. Brix 10-40% fresh goji juice made 

within six hours of the berries being picked. Goji berries are dried using indoor driers in 

highly sanitary conditions without using any sulfides. Traditional sun-dried goji rely on 

the heavy use of sulfides to preserve the berry in unsanitary outdoor conditions, but they

still may have high bacterial counts. They are often dried on or near roads which may

also expose them to contamination. For these reasons, none of our products are dried 

outdoors in the traditional way and its main use is as a snack food, Chinese cooking, 
75

75

traditional Chinese Medicine, or used like raisins in Western baking and cooking. 

Fresh goji juice is spray dried to eliminate all the water weight for transportation and 

create a convenient all natural powdered juice drink. The berries are dried in sub 0 

degree temperatures to extract all the water and then make into powder. This process 

preserves all the natural nutrients which may be damaged in heat drying processes.

Using high temperatures and a sudden reduction of pressure, the goji berries are puffed

and packaged in small snack bags with 22 berries per bag, 1000 snack bags per standard 

carton. This process uses no chemical additives and produces a naturally crispy and 

especially tasty for snacking. 

Okra:

Okra pods are harvested when it is still tender and normally done by hand. It is 

harvested every two – three days and is ready to harvest after only four to six days after 

flowering stages when the pods reach 3 – 5 inches long. Okra that is 3 inches long or 

smaller is marketed as Extra fancy and longer than 3 inches is Fancy. It is packed in 20 

lb containers. Harvest workers wear gloves to protect their hands. It is washed in a large 

water tank for cleaning.

Comparison of the Raw Agricultural Commodities (RAC) and Processed 

Commodities for the Fruiting Vegetables (See Table 30).

Table 30. Fruiting Vegetable Portion Analyzed for the Raw Agricultural 

Commodity (RAC) and the Processed Commodity [40 CFR Vol. 58, No. 187, 9/29, 

1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide Residues: 

Proposed Rule, and Table 1 Raw Agricultural and Processed Commodities Derived from 

Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000)].

Commodity Portion Analyzed (RAC), Use as a 

Feedstuff (F)

Processed Commodity 

and Use as a Feedstuff 

(F) 

Eggplant Analyze the whole fruit. 

Groundcherry Analyze the whole fruit after outer 

husk is removed.

Pepper, bell and 

nonbell

Analyze the whole fruit.

Tomato Analyze the whole fruit. Paste*

Puree*

Tomatillo Analyze the whole fruit after outer 

husk is removed.

*Residue data on tomato paste covers tomato processed products (e.g., sauce, juice, 

and catsup), except tomato puree which only covers canned tomatoes.
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Other uses for the specific fruiting vegetable commodities are discussed under 

the preparation, cooking methods, uses, and marketing standards for members of the 

citrus and cooking methods for members for members of the fruiting vegetable crop 

group:

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with any member of the 

proposed the Fruiting vegetable crop group 8.

CROP ROTATIONS FOR THE FRUITING VEGETABLES:

The members of the Fruiting vegetable crop group are rotated as part of a pest 

management program. They should not be rotated to any member of the Solanaceae

family such as potatoes and tobacco to avoid buildup of pest problems. For tomatoes a 

three year crop rotation is recommended by rotating tomatoes to corn and soybean or 

wheat. Four year crop rotations should separate successive crops of eggplants. Fruiting 

vegetables can be rotated to many other vegetable crops such as the Brassica and nonBrassica leafy greens, legumes such as peas and beans or clover, other root crops except 

potatoes, and cereal grains such as sweet corn or wheat.

PEST PROBLEMS FOR THE FRUITING VEGETABLE CROPS:

(Developed from USDA Crop Profiles from AZ, CA, DE, FL, GA, IN, LA, KY, LA, 

MD, MI, NC, NJ, NM, OH, PA, TN, TX WV, and VA, Extension Bulletins, and 

Research Literature). 

The members of the Fruiting Vegetable Crop Group share many of the same pest 

problems since many are members of the same botanical family the Solanaceae. Because 

of the similarity in the botany, cultivars and cultural practices among these crops, they

have similar pest problem. Availability of a similar set of pest control options for the 

Fruiting vegetable crop group would be useful in promoting integrated pest management 

(IPM) strategies. Some of the pests affect the external appearance of the fruit some from 

damage by feeding on the leaves or buds, and some by reducing postharvest keeping 

qualities.

Many pests and diseases which afflict other solanaceous vegetables, such as 

tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this 

reason, they should not be planted in areas previously occupied by its close relatives. 

Four years should separate successive crops of eggplants. Common North American 
77

77

pests include the potato beetle, flea beetle, aphids and spider mites. Many of these can 

be controlled using Bacillus thuringiensis (Bt), a bacterium that attacks the soft-bodied 

larvae. Good sanitation and crop-rotation practices are extremely important for 

controlling fungal disease, the most serious of which is Verticillium.

There are several common pest problems among the fruiting vegetables, 

especially the more closely related commodities within a given subgroup. The most 

important pest problems associated with this group of commodities are plant diseases 

including postharvest diseases, as well as some insects and mites. This group has several 

greenhouse and field pest problems. The following are the list of important insects, mite, 

and diseases of the fruiting vegetables (USDA Crop profiles 2006, Howard, Garland, and 

Seaman, 1994):

1. Insects and molluscs– Aphids, Colorado potato bettle, cutworms, European corn 

borer, hornworms, flea beetles, crickets, Western flower thrips, and slugs. 

Greenhouse also includes the pepper weevil, Western flower thrips, plant bugs, 

whitefly, and two-spotted spider mites.

2. Diseases: bacterial canker, bacterial soft rot, bacterial speck, bacterial spot, and 

bacterial wilt. Fungal – anthracnose, damping off, early and late blight, Fusarium crown 

and root rot, verticillum wilt, and white mold. Viral – aster yellows, cucumber mosaic, 

potoat virus. Greenhouse also includes Fusarium stem rot, Fusarium wilt, gray mold, 

tobacco mosaic, bacterial stem rot, white mold, Septoria leaf blight, and tomato spotted 

wilt. 

3. Nematodes – Northern root knot, root lesion and stubby root nematodes.

4. Weeds - Over 100 weeds found in that are problems in growing fruiting 

vegetables such as a combination of annual and perennial grasses and broadleaf 

weeds. Fruiting vegetables field and greenhouse plantings have many weed 

control problems that must be controlled to ensure adequate yields and harvesting 

efficiencies

5. Vertebrate pests: meadow voles, rabbit, deer, and squirrels.

 This fruiting vegetable group shares a multiplude of insect, disease, viral, and 

nematode. Some of the pests common to specific members are listed below:

Eggplant pests:

1. Insects: Colorado potato beetle, potato flea beetle, eggplant flea beetle, green 

peach aphid, European corn borer, corn earworm, eggplant lacebug, and 

leafminers.
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2. Diseases: damping off, Phytophthora blight, verticillium wilt, bacterial soft 

rot and Phomopsis blight.

3. Weeds: annual broadleaf weeds (common cocklebur, common lambsquarter, 

common purslane, common ragweed, hairy galinsoga, Ivy leaf morningglory, 

Jimsonweed, smooth pigweed, velvetleaf), annual grass weeds (barnyardgrass, 

giant foxtail, green foxtail, yellow foxtail, fall panicum, large crabgrass, 

goosegrass), perennial weeds (yellow nutsedge).

4. Nematodes: root knot and lesion.

Okra pests:

Diseases are the primary pest concern in okra production due to the quality

discount on blemished pods; but viruses are not generally observed in this crop. Insects, 

mites, nematodes and weeds also reduce okra yields over the season.

1. Insects: beet armyworm, southern armyworm, fall armyworm, corn earworm, 

cabbage looper, aphids, melon thrips, silverleaf whitefly, southern green stinkbug, 

mites, cucumber beetles.

2. Diseases: damping off, leaf spot, southern blight, white mold, powdery mildew 

and blossom blight/wet rot.

3. Nematodes: root-knot and sting nematodes, as well as reniform nematode.

4. Weeds: amaranth, nutsedge, goosegrass, Florida pusley and purslane.

Pepper pests: 

1. Insects: beet armyworm, European corn borer, yellowstriped armyworm, thrips 

and brown stink bug

2. Weeds: broadleaf signalgrass, large crabgrass, giant foxtail, Johnsongrass, fall 

panicum, Italian ryegrass, shattercane, burcucumber, common cocklebur, 

honeyvine milkweed, bigroot morningglory, ivyleaf morningglory, smooth 

pigweed, common pokeweed, giant ragweed and trumpetcreeper

3. Diseases: Alternaria fruit rot, anthracnose, bacterial leaf spot, bacterial soft rot, 

blossom end rot, cercospora leaf spot, pepper virus complex (alfalfa mosaic, 

cucumber mosaic, potato X and Y and tobacco etch viruses), phytophthora blight, 

southern stem blight, tomato spotted wilt [TSWV] and impatiens necrotic spot 

viruses [INSV]

4. Nematodes: root knot nematodes.

Tomato pests: 

1. Insects: tomato fruitworm, stink bugs, thrips, spider mites, aphids, flea beetles, 

whiteflies, armyworms, cutworms, tomato pinworm, vegetable leafminer, 

hornworms, cabbage looper, Colorado potato beetle and mole crickets.

2. Weeds: annual grasses (broadleaf signalgrass, large crabgrass, goosegrass, and 

fall panicum), perennial grasses (Johnsongrass), and broadleaf weeds (common 

cocklebur, groundcherry, hairy galinsoga, jimsonweed, common lambsquarters, 
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morningglory, nightshade, pigweed, common ragweed, Pennsylvania 

smartweed, sicklepod and velvetleaf).

3. Diseases: early blight, Septoria leaf spot, late blight, gray mold, bacterial canker, 

bacterial spot, bacterial speck, verticillium wilt, bacterial wilt, southern blight, 

fusarium wilt, pith necrosis, tomato spotted wilt, target spot, Fusarium crown rot, 

white mold, and viruses.

4. Nematodes: root-knot and sting nematode.

The fruiting vegetables also share many postharvest marketing decay problems such 

as: Alternaria rot. In most instances this disease follows blossom-end rot a physiological 

problem, but it also follows injuries, chilling, and other decays. On the fruit, large 

greenish-brown to brown lesions covered, with grayish-brown mold are produced. 

Similar lesions on the lower-part of the fruit are characteristic of Alternaria rot following 

blossom-end rot. The larger lesions may show alternating light and dark-brown 

concentric zones; bacterial soft rot. The decay may occur at injuries anywhere over the 

surface of the fruit. Bacterial soft rot is easily recognized by the soft, mushy consistency 

of the affected tissues which generally is associated with a bad odor; bacterial spot. The 

spots are small, brown to black, scab-like lesions that constitute blemishes of serious 

consequence only when they are present in large numbers on the fruit. Pepper cultivars 

show considerable variation in susceptibility. Peppers should not be planted after 

tomatoes. Care should be exercised to grade out all peppers showing spots that would 

reduce their marketability. Blossom end rot is a disorder that frequently occurs. It is a 

serious market factor, because it disfigures the fruit and opens the way for secondary

bacterial and fungal invaders that cause extensive decay. Small, water-soaked spots on 

the lower half of the fruit near the blossom end are the first symptoms of this disease. As 

the spots enlarge they become light brown to brownish black and dry, so that the affected 

tissues are more or less leathery in texture. Phytophthora rot - The causal fungus migrates 

from the blighted plant through the fruit pedicel and invades the fruit at the stem end.

The first symptom is the presence of small, green, water-soaked spots that elongate down 

the sides of the fruit. The rot found on the market develops from infections that are not 

observed when the fruit is packed. The usual refrigeration temperatures in transit retard 

the development of the decay. (Rhizopus rots). This disease is distinguished from 

bacterial soft rot and gray mold rot by the presence of coarse mold that can be seen by 

gently pulling apart the diseased tissue. Under humid conditions the mold may grow out 

over the lesion. Virus mottling which stunts, distorts, and causes yellow and green 

mottling, and definite rings or loops on the fruit are the usual characteristics of this 

disease.
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COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE FRUITING 

VEGETABLES:

Magness, Markle, and Compton in 1971 classified food and feed crops based on 

predicting the potential for pesticide residues based on exposure of the edible parts to 

applied pesticides, which led to the development of the crop groups. The majority of the 

fruiting vegetables citrus fruits were classified in the Fruit Crops Category V. Category

V includes the vegetable crops with edible parts consisting of rapidly growing fruits, peel 

of which is generally consumed. These include eggplant, okra, peppers, tomatoes, 

currant tomato, and tree tomatoes. Category V vegetable crops have the edible portions 

fully exposed to pesticide sprays. The skins of these fruits are generally smooth. The 

tomatillo and groundcherry are placed in Vegetable Crops Category IV since the edible 

parts are fully exposed to pesticide application, but their edible parts are enclosed in 

husks that are removed before marketing or consumption. 

We expect that all proposed members of the fruiting vegetable crop group will have 

similar residue levels based on similarities of the raw agricultural commodities (RAC’s), 

cultural practices, and pest problems. One would expect pesticide residues to be similar 

in most of the members of the Fruiting vegetables, except in the cases of groundcherry

and tomatillo which have an inedible husk that is discarded prior to cooking. The 

representative commodities are the same as those in the Fruiting vegetable group 8 

established in 1995. The proposed representative commodities cover over 99% of the 

total fruiting vegetable production in the U.S.

A listing of the established tolerances established by U.S., EU, Australia, and 

Codex for the Fruiting Vegetable Group is contained in (Table 31). These are based on 

existing tolerances in 40 CFR and the USDA FAS mrldatabase, while comparisons of the 

individual commodities such as tomatoes in Table 32, peppers in Table 33, eggplants in 

Table 34, and okra in Table 35. Comparisons of the tolerances for the representative 

commodities are listed in Table 36, and tolerance comparison for the pepper subgroup 

10B are in Table 37, and for the eggplant subgroup 10C are in Table 38. Comparative 

field and greenhouse residue data for field and greenhouse tomato for bifenazate are 

presented in Table 39. 

In some cases the U.S. tolerances are higher than those established in the EU for 

the fruiting vegetable groups (Table 31). There are 51 tolerances in the US established 

for the fruiting vegetable group. Comparison of established tolerances on tomatoes 

peppers and eggplants between US and other systems were more consistent (Tables 32, 

33 and 34). Okra had on tolerance different from Canada on malathion because of use 

pattern differences. Tolerances established for the representative commodities for tomato 

bell and nonbell pepper and eggplants are remarkably similar (Table 36) and help support 
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that residue levels will be similar between other members of the crop groups. 

Tolerance comparisons between the pepper and eggplant subgroups are also consistent 

(Table 37 and 38. Comparison of tolerances for bell and nonbell peppers show nonbell to 

be higher than bell peppers in the case of oxamyl, quioxyfen, and s-metolachlor (Table 

37). Table 38 shows tolerances for peppers also tends to be higher than eggplant. 

In addition, USDA IR-4 (Dorschner, 2006) submitted comparative field and 

greenhouse residue data for bell and nonbell pepper and tomatoes (standard and small 

variety) for bifenazate at the same use pattern and PHI’s that showed residues for nonbell 

peppers grown in the field (1.1 ppm) are higher than bell peppers (0.35 ppm) and residues 

in cherry tomatoes grown in the field (0.46 ppm) are higher than the standard size 

tomatoes (0.1 ppm) as well as greenhouse grown cherry tomato (0.46 ppm) are higher 

than the standard size greenhouse grown tomatoes (0.19 ppm) which is what Magness 

and Markle predicted (Table 39). This data also supports the choice of representative 

commodities for the crop group and subgroups.

Table 31. Tolerances Established on Fruiting Vegetables Group

(FASONLINE; NORDEN 2005d, 40CFR Part 180) (

Compound CGF 

Citation

US EU Australia Codex

2,4-D 180.142 0.1 0.05

Abamectin 180.449 0.02 {0.01}

Acetamiprid 180.579 0.2

Acibenzolar-S-Methyl 180.561 1

Amitraz 180.287 - 0.05

Azinphos-Methyl 180.504 - 0.5

Azoxystrobin 180.507 - 2

Benomyl 180.294 - 0.1 2

Bensulide 180.241 0.1

Bentazon 180.355 - 0.1

Bifenazate 180.572 2

Bifenthrin 180.442 - 0.2

Boscalid 180.589 1.2

Carfentrazone-Ethyl 180.515 0.1 {0.05}

Chlorfenapyr 180.513 1

Chlorothalonil 180.275 - 2

Chlorpyrifos 180.342 - 0.5

Clethodim 180.458 1

Clofentezine 180.466 - 0.02

Cyfluthrin 180.436 0.5 {0.02}

Cymoxanil 180.503 0.2

Cypermethrin 180.418 0.2 0.5

Cyromazine 180.414 - 0.05

Deltamethrin 180.435 0.3 {0.1} 0.2

Diazinon 180.153 - 0.5 0.7

Dicofol 180.163 - 0.02 5

Dimethoate 180.204 - 0.02 2

Dimethomorph 180.493 1.5
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Compound CGF 

Citation

US EU Australia Codex

Dinotefuran 180.603 0.7

Diphenylamine 180.190- 0.05

Diquat 180.226 0.02

Disulfoton 180.183- 0.02 0.5 0.5

Emamectin 180.505 0.02

Endosulfan 180.182- 0.0522

EPTC 180.117 0.1 0.04

Esfenvalerate 180.553- 0.02

Ethephon 180.300- 0.05

Ethylene Oxide 180.151- 0.1

Famoxadone 180.5874

Fenamiphos 180.399- 0.02

Fenarimol 180.421- 0.02

Fenhexamid 180.5532

Fenpropathrin 180.4661

Fentin Hydroxide--0.05

Fenvalerate-- 0.02

Flonicamid 180.613 0.4

Fludioxonil 180.516 0.01

Fluoxastrobin 180.6091

Fluridone 180.420 0.1

Glyphosate 180.364 0.1 0.1 0.1

Halosulfuron-methyl 180.479 0.05

Imazalil 180.413- 0.02

Imidacloprid 180.4721 0.5

Indoxacarb 180.564 0.5

Iprodione 180.399-5

Kasugamycin 180.614 0.04

Kresoxim-Methyl 180.554- 0.05

Lactofen 180.432 0.2

Lambda Cyhalothrin 180.438 0.2 {0.02}

Maleic Hydrazide 180.175-1

Mancozeb 180.176- 2*3

Maneb 180.110- 2*

Metalaxyl 180.4081 {0.05} 0.1

Methamidophos 180.315 0.01

Methidathion 180.298- 0.02 0.1

Methomyl 180.253 0.2 {0.05}1

Methoxyfenozide 180.5442

Metiram-- 2*3

Metsulfuron-Methyl 180.428- 0.05

Myclobutanil 180.443 0.2 0.02

Napropamide 180.328 0.1

Paraquat Dichloride 180.205 0.05 0.05 0.05 0.05

Permethrin 180.378- 0.05

Phorate 180.206- 0.05 0.5

Pirimiphos-Methyl 180.409- 0.05

Prohexadione Calcium 180547- 0.05

Propamocarb 180.4992
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Compound CGF 

Citation

US EU Australia Codex

Hydrochloride

Propiconazole 180.434 - 0.05

Propyzamide 180.317 - 0.02

Pymetrozine 180.556 0.2 {0.02}

Pyraclostrobin 180.582 1.4

Pyridate 180.462 - 0.05

Pyriproxyfen 180.510 0.2 1

Sethoxydim 180.487 0.05

S-metolachlor 180.368 0.1

Spinosad 180.495 0.4 0.2

Spiromesifen 180.607 0.3

Sulfosate 180.412 0.05

Tebufenozide 180.482 1

Thiabendazole 180.242 - 0.05

Thiamethoxam 180.565 0.25

Thiodicarb 180.407 - 0.05

Thiophanate-Methyl 180.371 0.5 0.1 2

Triadimefon - - 0.1 0.2 0.1

Tridemorph - - 0.05

Trifloxystrobin 180.555 0.5

Trifluralin 180.207 0.05 0.05

Zeta-Cypermethrin 180.418 0.2

Table 32. Tolerances Established on Tomato (FASONLINE, 40CFR Part 180, and EPA 

OPPIN 12/4/2007).

Compound CGF 

Citation

US Codex EU CAN

Abamectin 180.449 - 0.02 0.02 {0.01}

Acetamiprid 180.578 0.2 {0.1}*

Azinphos-Methyl 180.154 2 {1} {1}

Azoxystrobin 180.507 0.2 0.2

Benomyl 180.294 5 {0.5}* {0.5}* {2.5}

Bifenazate 180.572 - {0.5} {0.5}

Bifenthrin 180.442 0.15

Buprofenzin 180.511 0.4

Captan 180.103 25

Chlorothalonil 180.275 5 5 5

Chlorpyrifos 180.342 0.5 0.5 0.5 {0.01}

Cryolite 180.145 7

Cyfluthrin 180.436 0.2 0.5 {0.05}

Cyromazine 180.414 0.5 0.5 1

DCPA 180.185 1

Deltamethrin 180.435 0.2 0.3 0.3*

Diazinon 180.153 0.75 {0.5} 0.75

Dichloran 180.200 5

Dicofol 180.163 5 {1} {1} 3

Dimethoate 180.204 2 {0.02} {0.5}
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Compound CGF 

Citation

US Codex EU CAN

Disulfoton 180.183 0.75 {0.02} {0.5}

Endosulfan 180.182 0.2 {0.5} {0.5}

1

Esfenvalerate 180.379

1

Ethephon 180.300

22 {1} 2.0

Etridazole 180.370 0.15

Famoxadone 180.587

121

Fenamidone 180.579

1

Fenhexamid 180.553

2 {1}

*

Fenpropathrin 180.466

-

Ferbam 180.114

71

Fludioxonil 180.516

- 0.5

Folpet 180.191 25

Fosetyl-Al 180.415

33

Imidacloprid 180.472

- {0.5}1

Lambda Cyhalothrin 180.438 0.1

Maneb 180.101

4

Malathion 180.111

8 {0.5} {3} {3}

Mepanipyrim 180.604 0.5

Mancozeb 180.176

4

Metalaxyl 180.408

- {0.5} {0.2}

*

1

Methomyl 180.253

11 {0.2}

*

Methamidophos 180.315

1

Metribuzin 180.332 0.1

Mevinphos 180.157 0.2

Myclobutanil 180.443 0.3

Naled 180.215 0.5 0.5

Nicotine 180.167

2

O-phenylphenol 180.129 10 10

Oxamyl 180.303

22 {0.02}

*

Pebulate 180.238 0.1

Permethrin 180.378

2

Phosphine 180.225 0.01

Pyraclostrobin 180.582

- {0.3} {0.2}

*

Pyridaben 180.494 0.15 0.15

Pyrimethanil 180.518 0.5

1

Rimsulfuron 180.478 .05

Spinosad 180.495

- {0.3}

Tebufenozide 180.482

112

Tolylfuralin 180.5842

Trifloxystrobin 180.555-

0.7 0.5

*

Ziram 180.116

7

Zoxamide 180.567

2
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Table 33. Tolerances Established on Pepper, Nonbell Pepper, and Bell Pepper.

(FASONLINE; NORDEN 2005d, 40CFR Part 180, and EPA OPPIN 12/4/2007).

Compound CGF 

Citation

U.S. 

Tolerance 

Established 

on

US EU Australia Codex

Acephate 180.108 Pepper 4.0

Azinphos-Methyl 180.154 Pepper 0.3

Azoxystrobin 180.507 Pepper 2 2

Benomyl 180.294 Pepper 0.2

Benoxacor 180.460 Pepper, bell; 

Pepper, 

chili; 

Pepper, 

cubanelle; 

Pepper, 

tabasco

0.1

Bensulide 180.241 Pepper, 

nonbell

0.5

Bentazon 180.355 Pepper, 

nonbell

0.05 0.1

Bifenthrin 180.442 Pepper, bell

and Pepper, 

nonbell

0.5

Captan 180.103 Pepper 25

Carbaryl 180.169 Pepper 10

Carbofuran 180.254 Pepper 1 

Chlorothalonil 180.275 Pepper, 

nonbell

2

Chlorpyrifos 180.342 Pepper 0.5

Cryolite 180145 Pepper 7

Cyfluthrin 180.436 Pepper 0.5 {0.02}

Cyromazine 180.414 Pepper 1

DCPA 180.185 Pepper and 

Pepper, 

pimento

2

Deltamethrin - - {0.1} {0.2}

Diazinon 180.153 Pepper 0.5 0.5 0.7

Dicofol 180.162 Pepper and 

Pepper, 

pimento

5

Dichlorvos 180.215 Pepper 0.5

Difllubenzuron 180.377 Pepper 1

Dimethapin 180.183 Pepper 0.1

Dimethoate 180.204 Pepper 2

Diflubenzuron 180.377 Pepper 1

Disulfoton 180.183 Pepper 0.1

Endosulfan 180.182 Pepper 2

Esfenvalerate 180.379 Pepper 0.2
86

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Compound CGF 

Citation

U.S. 

Tolerance 

Established 

on

US EU Australia Codex

Ethephon 180.300 Pepper 30

Fenhexamid 180.553 Pepper, 

nonbell

2

Fluazifop 180.411 Pepper, 

tabasco

1

Lindane 180.133 Pepper 1

Malathion 180.111 Pepper 8

Maneb 180.110 Pepper 7 2*

Methamidophos 180.315 Pepper 1

Methomyl 180.253 Pepper 2

Mevinphos 180.157 Pepper 0.25

Myclobutanil 180.443 Pepper; 

Pepper, bell; 

and Pepper, 

nonbell

1

Naled 180.215 Pepper 0.5

O-orthophenol 180.129 Pepper, bell 10

Oxamyl 180.303 Pepper, bell 3

Oxamyl 180.303 Pepper, 

nonbell

5

Oxydemeton-Methyl 180.330 Pepper 0.75 0.02

Pentachloronitrobenzene 180.319 Pepper 0.1

Permethrin 180.378 Pepper, bell 1

Phosphine 180.225 Pepper; 

Pepper, 

pimento; 

and Pepper, 

red

0.01

Quinoxyfen 180.598 Pepper, bell 0.35

Quinoxyfen 180.598 Pepper, 

nonbell

1.7

S-metolachlor 180.368 Pepper, bell 0.1

S-metolachlor 180.368 Pepper, chili 0.5

S-metolachlor 180.368 Pepper, 

cubanelle

0.1

S-metolachlor 180.368 Pepper, bell 0.1

Stretomycin 180.245 Pepper 0.25

Ziram 180.116 Pepper 7
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Table 34. Tolerances Established on Eggplant.

(FASONLINE, 40CFR Part 180, and EPA OPPIN 12/4/2007).

: 

Compound CGF 

Citation

US Codex EU CANADA

Zippos-Methyl 180.154 0.3

Azoxystrobin 180.507 2

Binomial 180.294 0.2 0.5*

Bifenazate 180.572 2 {0.5}

Bifenthrin 180.442 0.05

Captan 180.103 25

Carbaryl 180.169 10

Cryolite 180.145 7

DCPA 180.185 1

Deltamethrin 180.435 - 0.3*

Dicofol 180.163 5 {0.02} 3

Dichlorvos 180.215 0.5

Endosulfan 180.182 2 {0.1} 1

Esfenvalerate 180.379 1

Fenamiphos 180.349 1 {0.05}

Fenbutatin-Oxide 180.362 6

Fenhexamid 180.553 - 2 {1}*

Fenpropathrin 180.466 - {0.2}

Fludioxonil 180.516 - 0.3

Imidacloprid 180.472 1 {0.2} {0.08}

Malathion 180.111 8 {3} {0.5}

Maneb 180110 7

Methamidaphos 180.315 1

Methomyl 180.253 0.2 0.2*

Methyl parathion 180.123 20

Naled 180.215 0.5 0.5

Oxamyl 180.303 2 {0.02}*

Oxydemeton-methyl 180.330 1

Permethrin 180.378 1

Phosphine 180.225 0.01

Ziram 180.116 7

Table 35. Tolerances Established on Okra.

(FASONLINE, 40CFR Part 180: and EPA OPPIN 12/4/2007). 

Compound CGF 

Citation

US Codex EU CANADA

Azoxystrobin 180.507 2

Bifenzate 180.572 2

Carbfentrazuron 180.515 0.1

Fenamiphos 180.349 0.3

Glyphosate 180.364 0.5

Imidacloprid 180.472 1

Malathion 180.111 8 {3}

Methoxyfenozide 180.544 2

Phosphine 180.225 0.01

Spinosad 180.495 0.4
88

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Table 36. Tolerances Established in U.S. on Representative Fruiting Vegetable 

Crops (Based on 40 CFR Part 180, and EPA OPPIN 12/4/2007). 

Compound CFR 

Citation

Tomato Pepper, bell Pepper, 

nonbell

Eggplant

Aldicarb 180.269 0.3 - 0.3 0.3

Azoxystrobin 180.507 0.2 2.0* 2.0

Dicofol 180.163 10 10 10 10

Dimethoate 180.204 2.0 2.0 2.0 2.0

Fenamiphos 180.349 0.6 0.6 0.6 0.6

Formetanate 

hydrochloride

180.276 4.0 - 4.0 4.0

Malathion 180.111 8.0 8.0 8.0 8.0

Methomyl 180.253 2.0 2.0 2.0 -

Naled 180.215 3.0 3.0 3.0 -

O-phenylphenol 180.129 10 10 10 10

Oxydemeton-methyl 180.330 1.0 0.75* * 1.0

Parathion 180.123 30 30 30 30

Phosphine 180.225 0.01 0.01 0.01 0.01

Propargite 180.259 5.0 - 5.0 -

Simazine 180.213 0.25 - 0.25 -

Thiazopyr 180.496 0.05 - - -

Ziram 180.116 7.0 7.0* 7.0

* Tolerance is for pepper.

Table 37. Tolerance Comparison between Representative Commodities of the 

Pepper Subgroup 10B. (Based on 40 CFR Part 180, and EPA OPPIN 12/4/2007). 

Compound CFR Citation Pepper, bell Pepper, nonbell

Benoxacor 180.460 0.1 0.1

Bifenthrin 180.442 0.5 0.5

Myclobutanil 180.443 1 1

Oxamyl 180.303 3 5

Quinoxyfen 180.598 0.35 1.7

S-metolachlor 180.368 0.1 0.5
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Table 38. Tolerance Comparison between the Representative Commodities 

(Nonbell pepper or eggplant) of the Eggplant Subgroup 10C. (Based on 40 CFR 

Part 180, and EPA OPPIN 12/4/2007).

Compound CGF 

Citation

Eggplant Nonbell pepper Pepper

Azinphos-Methyl 180.154 0.3 - 4.0

Azoxystrobin 180.507 2.0 - 2.0

Benomyl 180.294 0.2 - 0.2

Bifenthrin 180.442 0.05 0.5 0.5

Captan 180.103 25.0 - 25.0

Carbaryl 180.169 10.0 - 10.0

Cryolite 180.145 7.0 - 7.0

DCPA 180.185 1.0 - 2.0

Dicofol 180.163 5.0 - 5.0

Dichlorvos 180.215 0.5 - 0.5

Endosulfan 180.182 2.0 - 2.0

Esfenvalerate 180.379 1.0 - 0.2

Malathion 180.111 8.0 - 8.0

Maneb 180110 7.0 - 7.0

Methamidaphos 180.315 1.0 - 1.0

Methomyl 180.253 0.2 - 2.0

Naled 180.215 0.5 - 0.5

Oxydemeton-methyl 180.330 1.0 - 0.75

Phosphine 180.225 0.01 - 0.01

Ziram 180.116 7 - 7.0

Table 39. Comparative Field and Greenhouse Residue Data for Bifenazate (use 

pattern one application at 0.5 lb ai/A) between Peppers (bell and nonbell) and 

Tomatoes (standard and cherry) (Dorschner, 2006).

Crop Field/Greenhouse 

(Field PHI = 3, GH 

PHI = 1)

Range of Residues

(Average Residue)

ppm

Locations

Bell pepper Field 0.13 – 1.1 ppm 

(0.35 ppm)

CA, FL, GA, MD, 

OH, ON, TX),

Nonbell Pepper Field 0.54 – 1.1

(0.54 ppm)

FL, NM, TX

Tomato (standard 

size)

Field 0.03 – 0.29

(0.10 ppm)

CA, FL, GA, OH, 

ON

Tomato (cherry) Field 0.33-0.59 

(0.46 ppm)

CA, NY

Tomato (standard) Greenhouse 0.23 – 0.99

(0.19 ppm)

TN, TX

Tomato (cherry) Greenhouse 0.15 – 0.99

(0.46 ppm)

CO, NJ, TX
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REQUIRED NUMBER OF CROP FIELD TRIALS FOR CROP GROUP 8 AND 

COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA 

CROP PRODUCTION REGIONS:

A preliminary reevaluation of crop production data fro the 2002 USDA Agricultural 

Census shows that the amended Fruiting vegetable crop group 8 will not require 

additional field trials because the acreage for tomatoes and peppers has not significantly 

changed from the 1992 data used in the current field trial guidelines (EPA OPPTS 

860.1500). The proposed number of crop field trials for Crop group 8 Fruiting vegetable, 

as well as the required number of crop field trials for Crop subgroups 8A, 8B, and 8C is 

listed in Tables 40 and 41, respectively as well as suggested EPA regional distribution of 

the fruiting vegetables is in Table 42. 

The current NAFTA Field Production Regions for the fruiting vegetable crop group 8 

is shown in Table 44. This Table will be updated in a joint effort to update the regional 

data based on more recent Agricultural Census form the U.S. and Canada.

Table 40. Draft Required Number of Field Trials for Fruiting Vegetable 

Commodities to Establish a Fruiting Vegetable Crop Group 8. (40 CFR 180.41) 

[OPPTS 860.1500, Table 2). 

Representative 

Commodity

Current Number 

of Field Trials 

for Commodities 

if Not Part of the 

Crop Group

Current Number of 

Field Trials for 

Commodities if Part 

of the Crop Group

Number of Field 

Trials for 

Commodities as 

Part of the Crop 

Group Based Only 

on 2002 USDA 

AGCensus Acres 

Without 

Consideration of 

Dietary 

Consumption

Tomato 16 in current 

guidelines

12 8

Pepper, bell 8 in current 

guidelines

 9 for all peppers – 6 

are for bell pepper 

and 3 are for nonbell 

peppers.

5 for all peppers - 3 

are for bell pepper 

and 2 are for nonbell 

peppers.

Pepper, nonbell 3 in current 

guidelines

 3 are for nonbell 

peppers.

See bell peppers.
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Representative 

Commodity

Current Number 

of Field Trials 

for Commodities 

if Not Part of the 

Crop Group

Current Number of 

Field Trials for 

Commodities if Part 

of the Crop Group

Number of Field 

Trials for 

Commodities as 

Part of the Crop 

Group Based Only 

on 2002 USDA 

AGCensus Acres 

Without 

Consideration of 

Dietary 

Consumption

Eggplant 3 in current 

guidelines

 Not required for the 

current crop group

Not required for the 

crop group, may be 

used in place of 

nonbell peppers for 

the Eggplant crop 

subgroup 8C. 

Number of field 

trials is 3.

Total 30 (27 without 

eggplant)*

21 16

* Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of 

the EPA OPPTS 860.1500 Crop Field Trials. Current guidelines have tomato and pepper 

(bell and nonbell) as the representative commodities.

The number of projected field trials for the proposed crop subgroups 8A, 8B, and 

8C are listed in Table 41. Based on the current guidelines the Tomato subgroup 8A 

would need 12 residue field trials, Pepper subgroup 8B would need 9 field trials divided 

into 6 for bell peppers and 3 for nonbell peppers, and the Eggplant subgroup 8C would 

need 3 residue field trials.

Table 41. Proposed Number of Field Trials for Crop Subgroup 8A-08, 8B-08, 

and 8C-08. (40 CFR 180.41) [OPPTS 860.1500, Table 3). 

Crop 

Subgroup

Representative 

Commodity

Production 

Harvested Acres 

2002

Number of Field 

Trials to be 

Determined

8A Tomato 448,500 12 in current 

guidelines.*

8B Pepper, bell and nonbell 56,998 - Pepper, 

bell

 42,666 – Pepper, 

nonbell

9 for all peppers – 6 

are for bell pepper 

and 3 are for nonbell 

peppers.
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Crop 

Subgroup

Representative 

Commodity

Production 

Harvested Acres 

2002

Number of Field 

Trials to be 

Determined

8C Pepper, nonbell or 

Eggplant

42,666 – Pepper, 

nonbell

 6,401 - Eggplant

3 same as for 

nonbell pepper

* Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A 

of the EPA OPPTS 860.1500 Crop Field Trials. 

The fruiting vegetables are commonly produced in EPA Crop Production Regions 

2, 3, 5, 10, and 13 (Table 42).

Table 42. EPA Crop Production Regions for the Fruiting Vegetable Crops. 

[Representative Commodities (*) for the Crop Group].

Commodity** 1 2 3 4 5 6 7 8 9 10 11 12 13

African 

Eggplant

X X X X X X X X

Bush Tomato X X X X X X X

Cocona X X X

Currant tomato X X X X

Eggplant X X X X

Garden 

huckleberry

X X

Goji berry X

Groundcherry X X X X

Martynia X X X X X

Naranjilla X

Okra X X X X

Pea Eggplant X X X

Pepino X X X

Pepper, bell* X X X X X

Pepper, 

nonbell*

X X X X X

Roselle X X X X

Scarlet 

Eggplant

X X X X X

Sunberry X

Tomatillo X

Tomato* X X X X

Tree tomato X X

** Commodities that are not representative commodities have field trial regions generally 

based on the USDA Plants Database, 2006. 
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While the number of field trials based on the 2002 AGCensus did not change the 

number of field trials for the fruiting vegetables from the Residue Chemistry Guidelines, 

the Regions have shifted slightly (Table 43). For example for tomatoes there has been a 

shift from Region 1 currently have one trial to having no field trials with the new data, 

and the addition of one trial to Region 10. Bell pepper trails have shifted to one in 

Region 1 (before zero), from two to one in Region 2, and the same for Regions 3, 5, and 

10. The current guidelines did not provide separate regions for nonbell peppers, but the 

acreage of nonbell peppers is increasing.

Table 43. EPA Crop Production Regions Current Guideline Distribution of the 

Fruiting Vegetable Crop Field Trials > 3 for the Representative Commodities for 

the Crop Group based on 2002 AGCensus Data and Includes Dietary Consumption 

as a Consideration.

Commodity # Field 

Trials

1 2 3 5 6 8 10

Tomato 16 0 1 2 1 0 0 12

Pepper, bell 8 1 1 2 1 0 0 3

Pepper, 

nonbell

8 0 1 0 1 1 2 3

Eggplant 3 1 1 1

When NAFTA regions analyzed using more recent AGCensus data Table 44 will 

be updated. Efforts to update the NAFTA Regions began in late 2007 and hopefully will 

be completed in 2009. The NAFTA Regions will include Canada, U.S., and Mexico. 

Any future conflict in testing between regions can generally be resolved by having the 

ChemSAC review the test protocol regions before residue trials are initiated and any

differences can also be resolved by input from the International Crop Grouping 

Consulting Committee (ICGCC), and Canada PMRA representatives. Currently the field 

grown tomato and pepper is produced in Region 5 and 5b.

Table 44. Current NAFTA Field Production Regions for the Fruiting Vegetable

Crop Group 8. 

Commodity 1 2 3 4 5 5b 7 8 9 10 11 12 13 14

Tomato* X X

Peppers* X X

Tomato, 

greenhouse

X X X X

Pepper, 

greenhouse

X X

* Representative Commodities for the Crop Group.
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CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD 

AND FEED COMMODITY VOCABULARY: See Table 45 Comparison of the 

Fruiting Vegetable Crop Groups between Codex (001) and EPA (10). (Data prepared by 

Dr’s. Yuen-Shaung NG, Hong Chen, and Dr. Bernard A. Schneider, US EPA and USDA 

IR-4, 2004, 2007).

Another important aspect of crop grouping is the harmonization effort with the 

Codex Classification of foods and animal feeds. The current EPA crop group for fruiting 

vegetables, Fruiting Vegetables, except Cucurbits Group 8, is similar to the 

corresponding Codex Fruiting Vegetables other than cucurbits crop group 012. The 

Codex Group 012, Fruiting Vegetables other than cucurbits, consists of 36 commodities

including all six commodities in the current EPA crop group 8. Of the other 30 

commodities 23 are multiple entries, or varieties of cultivar of other commodities listed. 

Of the seven commodities, two are sweet corns that should be removed and placed in the 

cereal grain group, two are edible fungi that are now members of the edible fungi group 

in US system and three are being proposed to the expanded US group in this petition 

(naranjilla, okra, and roselle). EPA is proposing 21 commodities for the Fruiting Crop 

Group and twelve are not in the Codex group. Note that the current Codex crop group 

does not yet have representative commodities. The comparison between members of the 

two systems is listed in Table 45. 

A revision of the Codex Classification is underway with consideration to include 

adding new commodities, creating subgroups, and selecting representative commodities. 

The IR-4/EPA Crop Grouping Working Group and the International Crop Grouping 

Consulting Committee (ICGCC) are making every effort to cooperate with the Codex 

revision effort. The proposed new Fruiting Vegetable Group was discussed within the 

ICGCC workgroup which includes representatives from the Codex Revision workgroup. 

In the next proposed revision to the Codex Classification of Foods and Animal Feeds we 

would expect these changes to be considered as additions to their Fruiting vegetables, 

except cucurbits group in the harmonization effort that Bill Barney, USDA IR-4 is 

coordinating with the Codex delegation. Therefore, this proposal will not only increase 

harmonization with the NAFTA crop grouping system, but it is compatible with the 

international system of Codex. 
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Table 45. EPA/Codex Fruiting Vegetable Group Comparison 

(Based on Ng and Schneider, 2007).

Codex 

Group #

Codex Commodity Name EPA Group 

#

EPA Commodity Name

012 ALKEKENGI, SEE GROUND 

CHERRIES

8 GROUNDCHERRY

012 AUBERGINE, SEE EGG PLANT 08 EGGPLANT

012 BELL PEPPER, SEE PEPPERS, 

SWEET

08 PEPPER, BELL

012 CAPE GOOSEBERRY, SEE 

GROUND CHERRIES

08 GROUNDCHERRY

012 CHERRY PEPPER, SEE PEPPERS, 

CHILI

08 PEPPER, NONBELL

012 CHERRY TOMATO, SEE 

GROUND CHERRIES

08 GROUNDCHERRY

012 CHILI PEPPERS, SEE PEPPERS, 

CHILI

08 PEPPER, NONBELL

012 CHINESE LANTERN PLANT, SEE 

GROUND CHERRIES

08 GROUNDCHERRY

012 CLUSTER PEPPER, SEE 

PEPPERS, CHILI

08 PEPPER, NONBELL

012 CONE PEPPER, SEE PEPPERS, 

CHILI

08 PEPPER, NONBELL

012 EGG PLANT 08 EGGPLANT

012 GOLDEN BERRY, SEE GROUND 

CHERRIES

08 GROUNDCHERRY

012 GROUND CHERRIES 08 GROUNDCHERRY

012 HUSK TOMATO, SEE GROUND 

CHERRIES

08 TOMATILLO

012 MELON PEAR, SEE PEPINO 08 PEPINO

012 PAPRIKA, SEE PEPPERS, SWEET 08 PEPPER, BELL

012 PEPINO 08 PEPINO

028 PEPPER, LONG 08 PEPPER, NONBELL

012 PEPPERS 08 PEPPER, BELL

012 PEPPERS, CHILI 08 PEPPER, NONBELL

012 PEPPERS, LONG, SEE PEPPERS, 

SWEET

08 PEPPER, BELL

012 PEPPERS, SWEET (INCLUDING 

PIMENTO OR PIMIENTO)

08 PEPPER, BELL

012 PIMENTO OR PIMIENTO, SEE 

PEPPERS, SWEET

08 PEPPER, NONBELL

028 PIMENTO, FRUIT 08 PEPPER, NONBELL

012 STRAWBERRY TOMATO, SEE 

GROUND CHERRIES

08 GROUNDCHERRY

012 TOMATILLO, SEE GROUND 

CHERRIES

08 TOMATILLO
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Codex 

Group #

Codex Commodity Name EPA Group 

#

EPA Commodity Name

012 TOMATO 08 TOMATO

070 TOMATO JUICE 08 TOMATO, PASTE

012 TREE MELON, SEE PEPINO 08 PEPINO

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, 

SPECIFIC USES, MEDICINAL USES, FRUIT YIELDS, AND MARKETING 

STANDARDS FOR MEMBERS OF THE FRUITING VEGETABLE CROP 

GROUP:

Preparation and Cooking Methods for Fruiting Vegetables:

The 21 commodities in the proposed amended Fruiting vegetable crop group are all 

grown as annual angiosperms (flowering plants) that are herbaceous plants that produce 

an edible berry fruit. Most fruiting vegetables are eaten as fresh or used cooked in many 

ethnic cuisines. The cooking methods and food forms used to prepare fruiting vegetables 

are listed in Table 55. Specific uses for some of the fruiting vegetables will be discussed 

below.

Specific Edible Uses of Fruiting Vegetables:

African Eggplant

In Indonesia and Suriname the bitter fruits are eaten cooked with rice, while the 

leaves can be either cooked or steamed. It is also excellent when stuffed with a variety of 

ingredients, sautéed, broiled, baked, grilled, or slowly cooked in meat, rice, or cheese 

dishes and stews. The African eggplant can also be substituted for pasta in lasagna 

dishes. In India and Malaysia the mature acidic fruits are also used as a sour relish. This 

variety of eggplant is generally bitter, and is often served in soups and stews, 

complimenting the flavors of other ingredients. It is available in the marketplace in the 

late summer to fall.
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Bush Tomato:

Preparation for cooking for the bush tomato is boiled, roasted, dried ground used 

in soups, chilies, and salsa. In Australia it is used as a savory spice. Besides use as a 

savory spice, it is also used as a dried spice, dipping sauces, bead mixes, cheese dishes, 

chutneys and relishes, seasoning for white and red meats. It has the pungent taste of a 

tree tomato and caramel which makes it popular for use in sauces and condiments. 

Cocona:

The ripe fruit is peeled and eaten fresh by South American Indians. Fruit is used in 

salads, cooked with fish and in meat stews. Sweetened, it is used to make sauce and piefilling. It is prized for making jam, marmalade, paste, and jelly, and is sometimes pickled 

or candied, and it is often processed as nectar or juice. In Brazil, the leaves are cooked 

and eaten as well. Processing studies have shown that 22 lbs (10 kg) of fruit will yield 

about 6 1/2 pints (3 liters) of preserved flesh and 3 1/4 lbs (1 1/2 liters) of jelly, or 2 

gallons (7 1/2 liters) of juice. 

Eggplant:

Eggplant is used for tempura or for pickling, stir-frying or for boiling, or stuffing 

and baking. There are two types of eggplant, purple and white. White eggplant has a 

tougher skin than the purple type. However, both can be prepared in the same manner. 

The long purple oriental eggplants are very sweet and delicious and are typically cooked 

without peeling. Eggplant is mainly used as a cooked vegetable that develops a rich, 

complex flavor. Salting and then rinsing the sliced eggplant (known as "degorging") can 

soften and remove much of the bitterness. Some modern varieties do not need this 

treatment, as they are less bitter. The eggplant is capable of absorbing large amounts of 

cooking fats and sauces, allowing for very rich dishes, but the salting process will reduce 

the amount of oil absorbed. The fruit flesh is smooth; as in tomato, the numerous seeds

are soft and edible along with the rest of the fruit. The thin skin is also edible, so that the 

eggplant does not need peeling. The eggplant is used in cuisines from Japan to Spain. It

is often stewed, as in the French ratatouille, the Italian melanzane alla parmigiana, the 

Greek moussaka, and in Middle-Eastern and South Asian dishes. It may also be roasted in 

its skin until charred, so that the pulp can be removed and blended with other ingredients 

such as lemon, tahini, and garlic, as in the Middle Eastern dish baba ghanoush and the 

similar Greek dish melitzanosalata or the Indian dishes of Baigan Bhartha or Gojju. It

can be sliced, battered, and deep-fried, then served with various sauces which may be 

based on yogurt, tahini, or tamarind. Grilled and mashed eggplant mixed with onions, 
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tomatoes, and spices makes the Indian dish baingan ka bhartha. The eggplant can also 

be stuffed with meat, rice, or other fillings and then baked. In the Caucasus, for example, 

it is fried and stuffed with walnut paste to make nigvziani badrijani. As a native plant, it 

is widely used in Indian cuisine, for example in sambhar, chutney, curries, and achaar. 

Owing to its versatile nature and wide use in both everyday and festive Indian food, it is 

often described under the name brinjal. In one dish, Brinjal is stuffed with ground 

coconut, peanuts, and masala and then cooked in oil. Many recipes call for salting 

eggplant before it is used. This is supposed to reduce bitterness, draw out excess 

moisture, and reduce oil absorption during cooking. We have found that salting does 

nothing to improve cooked eggplant. It just adds time and mess to the process, and 

makes the eggplant too salty. Maybe salting would be useful for excessively bitter 

eggplants, but for fresh, young eggplants, especially the Oriental types, it is unnecessary.

It is true that eggplants, due to their spongy texture, soak up a lot of oil when they are 

beginning to fry, but after a few minutes in the frying pan, the structure collapses and 

most of the oil is expelled. Our baking and freezing process also collapses the structure 

and reduces oil absorption. If the eggplant has a thick skin, peel it before cooking. If the 

eggplant is a standard American super market type, shiny purplish and shaped like a big 

pear, discard it. We use thick slices of Ichiban eggplant in spaghetti sauce. In the rich 

tomato sauce the eggplant chunks satisfy like meat. We also like to sauté slices of 

eggplant in olive oil, adding minced fresh garlic in the last couple minutes of cooking. 

(Regular olive oil, as opposed to extra virgin, has a higher smoking point and is therefore 

better for cooking; save the extra virgin for salads and marinades.) We also use eggplant 

in lasagna and eggplant parmesan, and sliced as a pizza topping. Eggplant can also be 

baked, stuffed, and broiled, and is especially good when grilled. Greek moussaka, French 

ratatouille, and Middle Eastern Imam bayildi are world famous vegetable stew dishes that 

feature eggplant. Eggplant is not eaten raw. For cooking the eggplant’s skin should be 

washed thoroughly before preparing and the flesh can be rinsed in salted water to remove 

acidity. Eggplant can be cut in half and stuffed with meat, fish or vegetables. It can be 

scalloped, fried, marinated or sautéed and topped with cheese. Eggplant can also be 

topped with mushrooms, sour cream, yogurt or tomatoes. For baking eggplant can be 

prepared in place of meats, such as eggplant parmesan dishes. It can be stuffed and 

baked or made into soufflés. Eggplants can also be dehydrated and powdered or 

sundried. For freezing, eggplant should be washed and peeled and cut into smaller 

pieces. Steam the eggplant for 2 - 5 minutes to blanch it. Cool it in a lemon water 

solution before placing in freezer-safe containers. A 1⁄2 cup of cooked eggplant equals 

one serving. An average sized eggplant will serve about three people and equals one 

pound. One pound equals three to four cups of chopped eggplant.
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Goji berry:

Typical of many exotic fruits being introduced into western food and beverage 

commerce, goji is best known as a juice marketed over the Internet since 2002 with an 

increasing presence in health food stores and grocery markets in many countries. While 

juice prepared entirely from fresh goji berries is rare, blends containing several other 

berry and fruit juices are used for nearly all goji or "wolfberry" juice products, many of 

which are labeled as "goji juice". 

Since 2005, goji berry/wolfberry has been increasingly mentioned in reports on the 

emerging functional food industry as one of the "exotic superfruits". Superfruit is meant 

to imply nutrient richness with medical research results indicating potential health 

benefits, combined with uncommon but appealing taste, pigmentation, and antioxidant

strength. However, its medicinal benefits have yet to be proven. During 2006-7, the 

market for goji berries included 89 new product introductions in eight retail segments. 

Commercial suppliers have processed wolfberry as an additive for manufacturing, 

such as juice concentrate, whole fruit purée, powders from juice or juice concentrate 

made from spray drying, pulp powders, whole or ground seeds, seed oils (as done for 

grape seed oil), and essential oils derived from seeds. Fresh goji berries are not yet sold 

in commerce because they are too perishable. They must be processed within six hours 

of being picked. Some 4 - 5 star hotels in Ningxia will garnish expensive Chinese dishes 

with a few fresh goji berries. Goji greens are also available in some restaurants. The 

fresh goji berry is oblong in shape and has about the same mass as a blueberry. It has a 

skin like a cherry tomato and the color is reddish-orange. The size of the dried goji berry

varies greatly. They are graded by size with 350 grains/50 grams being the most 

common size this past 2007 harvest, and the size ranges from 700-180 grains/50 grams. 

The Ruby Goji Company claims to use the variety "Ning Qi No.1". Goji berries are 

puffed for a snack food in bags with 22 berries per bag, 1000 snack bags per standard 

carton. Goji products include juice and shipped in plastic/aluminum bags placed inside 

25 kg or 220 kg steel drums. Dried berries are sold in the following sizes 220 grains/50g, 

280 grains/50g, 350 grains/50g, 500 grains/50g and packaged 12.5 kg per bag with two 

bags per cardboard box for 25 kg per carton. Spray dried goji powder and freeze dried 

powder are also available for industrial use. 
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Groundcherry and Tomatillo:

Groundcherries and tomatillos have similar uses with tomatillos used mainly as 

seasoning, in chili sauce, salsas, and meats. The other groundcherries which are yellow 

in color are mainly used for preserves, some culinary. Preparation is by removing the 

husk; washing the fruit and removing stems. It is also used in making chili sauce and 

salsas and for flavoring meat by Mexicans and Latin Americans. The unripe fruits are a 

principal component of salsa verde, a mildly hot sauce served with tacos, enchiladas and 

chile rellenos. Tomatillos also are stewed, fried and baked. The ripe fruits are sweet and 

eaten out of hand and used in salads, preserves, and guacamole. Tomatillos are 

sometimes strung in garlands, like chili pepper ristras. Tomatillos are the key ingredient 

in green salsas. They are a husk tomato that is green or green-purple. The fruit matures 

and fills the outside covering or husk, which can cause the husk to split before it is 

harvested. For use in salas remove the husks and rinse the tomatillo. Tomatillos are 

generally eaten with its seeds. Tomatillos may be added to a sauce or sauté that is then 

poured over chicken or other meats and baked. Tomatillos add flavor to sauces for 

Mexican dishes. They can be sliced and cooked with other ingredients to make a green 

sauce. They can also be added to chili and relishes. If freezing, remove the husks, clean 

and place in a freezer-safe container. When ready to use thaw and slice. One pound will 

equal 12-16 medium tomatillos. Tomatillos can be stored in the refrigerator for up to 3 

weeks.

Huckleberry, Garden:

Its main use is for its leaves as potherbs and fruits as culinary for preserves, pies, or 

cooked dishes. Fruits are usually boiled until tender before cooking.

Martynia:

Martynia pods must be picked while still tender or they will be unfit for 

consumption. Continue picking pods as they develop, to encourage more pods to set. 

Pickle or uses are similar to okra.

Naranjilla:

The ripe naranjillas can be eaten fresh by cutting in half and squeezing the 

contents into the mouth, and then the empty shells are discarded. The flesh, complete 

with seeds, may be squeezed out and added to ice cream mix, made into sauce for native 

dishes, or used for pie and various other desserts. The shells may be stuffed with a 

mixture of banana and other ingredients and baked. The most popular use of the 

naranjilla is for juice.
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Okra:

Okra has many uses as fresh, canned, frozen, dried, for use in culinary - mainly

soups, stews, or as cooked vegetable. It should be rinsed and cut off the cap but do not 

expose the seeds during preparation. Fuzzy varieties need to be rubbed with a towel prior 

to washing and trimming, however, newer varieties have no spines and minimal fuzz.

Beside the immature pods the okra leaves and shoots can be eaten like spinach. Okra 

fresh pods can be lightly sauté (including the caps and a short length of the stem) in olive 

oil, then eaten whole except for the cap and stem. This way they are not slimy. It is 

often cooked by cutting the pods (without the caps) and cooked in a pot with sliced 

tomatoes and onions. Okra for gumbo is cut into sections (the caps discarded), and the 

sliminess acts as a thickener. Okra is also dried and powdered to use as a thickener.

Many southerners like their okra dipped in batter and deep fried. This also eliminates the 

sliminess. Okra is also pickled like cucumbers. Okra seeds removed from pods too

mature and woody to eat can be boiled, baked, ground into meal for bread or tofu, or used 

as a coffee substitute. In India, the pods are dried, sliced into sections, and then fried for 

a crunchy, almost bread like snack. Whole okra can be frozen with the caps and a short 

length of stem, to use later in gumbos, soups and stir fry. Okra is an important part of 

Cajun cooking in Louisiana. The mucilage in okra acts as a thickening agent in soups, 

such as gumbo, and condiments such as ketchup. The Hibiscus like flowers and upright 

plant give okra an ornamental value.

Pea Eggplant:

These pea eggplants are used whole in stir fries and most delicious seasoned with 

curries and spices used in Thai cooking. They are also pickled for use in soups. For 

cooking they may be stir fry, boil, fried, stew, soups, or roasted.

Pepino:

Pepinos are mainly used as a fresh dessert like a melon. Pepinos are often peeled 

because the edible skin of some varieties has a disagreeable flavor. The seeds are edible 

and located in a center cavity. The seeds can easily be removed as a honeydew melon, 

and it can be used as a garnish for meats, fish or soup. The fruits can range in size and 

shape from plum to a small football.
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Peppers:

Peppers are cooked, eaten raw, dried, or pickled. 

Pepper, Bell:

This bell pepper type is used for the fresh market and in salads, canned and 

harvested when deep red in color. For canning, the peel, seeds and placenta are removed, 

so only the interior fleshy walls are utilized. Pimento peppers are also called Squash 

peppers and Cheese peppers. Paprika peppers, especially the Hungarian type have some 

strains that are more pungent than others, but most are mild. The Spanish paprika has 

larger fruits. In the past, paprika peppers were grown commercially in South Carolina 

and Louisiana. Paprika is a spice made from ground up red pepper pods. 'Hungarian 

Spice' is one of many cultivars used to make the tangy powder. The mildest paprika is

made from mild peppers with the seeds and internal parts removed. More spicy paprikas

are ground from hotter peppers, and the placenta and some or all of the seeds are often 

included. Paprika originated in Hungary and is important in the cuisines of Bulgaria, 

Serbia, Spain and Morocco. Spanish paprika is usually a paler color and milder than 

Hungarian paprika. Pimento peppers are mostly canned or used to stuff olives. Paprika 

can be made at home by starting with any kind of ripe red pepper, cut the pods in half and 

scrape out the placentas and seeds with a spoon; dry quickly in a food dehydrator or oven 

at about 125 degrees F; grind the dried pods in a coffee or spice grinder. Bell peppers are 

a popular addition to vegetable trays. They can be chopped and added to salads. Create 

decorative rings on platter salads by using sliced bell peppers with sliced red onions, 

cucumbers and tomatoes. Peppers can also be used for taco fillings. They are cooked by 

using in stir-fry’s, casseroles and omelets. They are not generally served by themselves 

except on a vegetable tray. Bell peppers are a popular item for stuffing. Smaller stuffed 

bell peppers are used to create tasty appetizers. Peppers can be stuffed with rice, meat or 

other fillings. Peppers can be frozen either blanched or raw. Cut out the stem and seeds 

and slice. Blanch for 2-3 minutes, if desired. Place in freezer safe containers. 1 small 

bell pepper = 1⁄2 cup chopped

Pepper, Nonbell:

Fresh poblano peppers are roasted and peeled, then preserved by canning or 

freezing. They are often stuffed to make chiles rellenos. The dried pods can be stored in 

airtight containers for months, or they can be ground into a powder. Anchos are 

commonly used in sauces called moles. Mainly dried, used for flavoring foods, some 

pickled, fresh, processed into sauces and canned. Chili peppers are used raw and in 
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cooking. They are ground into powders, made into sauces, stuffed with meats and 

other vegetables, stuffed into olives, roasted over hot coals, fried in oil, pickled, dried and 

fermented, extracts are used in production of ginger beer, and used to flavor almost any

dish imaginable. The "chile powder" of American supermarkets is a mixture of ground 

red peppers, cumin, clove and garlic. In most of the world peppers are eaten when ripe. 

In the U.S. it is common to eat some kinds of peppers in the green stage as well, despite 

the fact that they have a somewhat bitter taste. Whether they are hot or not, all peppers 

are sweeter when they are ripe, and ripe peppers have a distinctly different flavor than 

green peppers. The jalapeño is one of the best known peppers in Mexico and the U.S. 

Jalapeños are only mildly hot, and they have thick, juicy flesh and they are usually eaten 

in the green stage, fresh or pickled, but when allowed to ripen, jalapeños are amazingly 

sweet - still hot, but also very sweet. Ripe jalapeños are often dried in mesquite or other 

hardwood smoke, and called chipotles. Smoked jalapeños have a rich, chocolaty flavor 

that is used in sauces. The habaneros are said to be the hottest of all the peppers - up to 

40 times hotter than a jalapeño! There are many different forms of habaneros: typical 

habaneros are orange when ripe, but some ripen to red, some to brown, some to white, 

and some to purple. Habaneros are usually used fresh in salsas, and minced ripe 

habaneros with onions, tomatoes and lime juice are used for a Caribbean hot sauce. 

Tabasco peppers are the primary ingredient in tabasco sauce, the famous hot sauce that 

has been produced in southern Louisiana since 1848 when the peppers were first 

imported from the State of Tabasco in Mexico. The majority of ají dulce found in Latino 

markets in the Northeast is imported from Latin America. In the tropics, this plant can 

grow as a perennial, although most of the commercial production is with annual systems. 

Serrano peppers are hotter than jalapeños, but not as hot as habaneros. They have thick 

walls and a cavity that is filled with seeds. Serrano’s are popular in Mexico where they

are used fresh and pickled. Green serrano are used in salsa verde and serrano are the 

preferred pepper for pico de gallo ("rooster beak"), a hot relish popular in the 

southwestern U.S. Pasilla is one of the three peppers used in mole (MOH-lay) sauce, the 

famous Mexican sauce that can take days to prepare. The different regions of Mexico all 

have their own mole recipes, but the moles from Oaxaca are the most well known. Most 

include raisins, onions, garlic, tomatoes, cinnamon, cloves, various nuts and seeds, 

tortillas, pasilla, guajillo and poblano chiles, and chocolate. Hungarian wax peppers have 

thin walls and usually are used fresh in salads, but they also are pickled. Chili peppers 

are most often eaten cooked, but they can be eaten raw in salsas or dips. To prepare chili 

peppers, wash the pepper and remove the seeds and stems. When chopping hot peppers, 

like habanero hand washing after chopping them is recommended. Chili peppers add a 

kick to all sorts of meals, including Mexican, Italian or American cuisine. Anaheim 

peppers are best when stuffed or used in stews and sauces. Fresno peppers are good for 

salsas, stuffing and breads, or pickled. Habanero peppers are the hottest peppers 

available while jalapenos are the most versatile. Pasilla peppers are mild to medium heat 

and the best for making chili relents. Chili peppers can be stuffed like bell peppers and 

cooked in the oven. They can also be used in stuffing. For freezing chili peppers, wash 

and remove stems. Freeze in a freezer safe container. To avoid the burning sensation on 

your skin or eyes, you can wear gloves when handling them. Always rinse utensils. 
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Fresh chili peppers should be used within 14 to 21 days, whereas dried chili peppers 

can be stored up to two years. To eliminate some of the heat of chili peppers, remove the 

ribs and seeds and soak in cold water with a little salt or vinegar for no longer than 30 

seconds. Soaking longer will cause them to lose flavor. 

Roselle:

Roselle fruits are best prepared for use by washing, then making an incision 

around the tough base of the calyx below the bracts to free and remove it with the seed 

capsule attached. The calyces are then ready for immediate use. They may be chopped 

and added to fruit salads. In Africa, they are frequently cooked as a side dish eaten with 

pulverized peanuts. For stewing as sauce or filling for tarts or pies, they may be left 

intact, if tender, and cooked with sugar. The product will be almost indistinguishable 

from cranberry sauce in taste and appearance. For making a finer-textured sauce or juice, 

syrup, jam, marmalade, relish, chutney or jelly, the calyces may be first chopped in a 

wooden bowl or passed through a meat grinder, or the calyces, after cooking, may be 

pressed through a sieve. Some cooks steam the roselle with a little water until soft before 

adding the sugar, then boil for 15 minutes. The residue remaining after extraction of oil 

by parching, soaking in water containing ashes for 3 or 4 days, and then pounding the 

seeds, or by crushing and boiling them, is eaten in soup or blended with bean meal in 

patties. Uses include jellies, jams, culinary, acid drink, wines, and pot herb. The seeds 

are somewhat bitter but have been ground to a meal for human food in Africa and have 

also been roasted as a substitute for coffee. Dried flowers are used for tea and leaves as 

greens. Roselle juice is similar to cranberry juice, but not as bitter. The calyxes are 

harvested while they are still tender and juicy, about 10 days after the flowers appear. 

The plants will continue to flower and produce if kept picked. Seed pods should be 

discarded from the calyxes. Bring two quarts (1.9 l) of calyxes and 1 quart (1 l) of water 

to a boil and simmer for 10 minutes, then strain and use the juice with sugar to make a 

refreshing cranberry-like drink, or make jelly or wine as you would with any fruit juice. 

The strained pulp can be used for jam or pie. 

Scarlet Eggplant: 

The leaves of scarlet eggplant are eaten like spinach and are more nutritious than 

the fruit. The highly variable fruit of the plant is eaten both raw and cooked and is 

becoming more popular as a cultivated crop.
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Tomato:

Tomatoes are used fresh in salads and sandwiches and cooked and for juice. They

are commercially canned and canned juice, unripped fruits in relishes. Tomato fruit can 

be baked, stewed, fried, dried, pickled, juiced, pureed, and processed into catsup and 

sauces. Tomato-based sauces are popular in Italian cooking. Cooking tomatoes release 

the micronutrient lycopene, which is thought to help prevent certain types of cancer. 

Tomatoes can also be stewed or crushed for use in casseroles and chili. To quickly

remove the skin from tomatoes, boil for 15-30 seconds. Rinse under cold water and peel. 

Tomatoes can be stuffed and baked. Tomatoes that are frozen can only be used in cooked 

dishes. The tomatoes will not be firm enough for raw usage when they are thawed. Boil 

in boiling water for 30 seconds. Then remove skins and core. Tomatoes can be frozen 

whole or chopped into pieces. Place in freezer-safe containers and freeze. 1 lb tomatoes 

= about 3 to 4 medium tomatoes 1 lb. = about 1 to one and a half cups tomato pulp

Tomato, Currant

The currant tomato is used fresh and sometimes used as food novelty, either fresh 

or cooked.

Tomato, Tree:

Tree tomato cooking uses and taste are very similar to tomatoes. The fruit must 

be peeled before eating, raw or cooked with sugar or boiled to prepare a puree to flavor 

drinks. It has a pungent taste and is useful as a spice. 

Medicinal Uses and Dietary Value of the Fruiting Vegetables (See also Appendix I):

Fruiting vegetables are low in calories, non fat, and cholesterol free, low in sodium and 

generally good sources of Vitamins A and C.

There are several medicinal claims and uses of the fruiting vegetables. 

African Eggplant

Root is used against bronchitis, itches and for body aches; also for asthma and to 

cure wounds while the seeds are used to treat toothache. 
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Bush Tomato 

“Deadly Nightshade” reflects a cautionary note about the toxic nature of this plant.

It contains a potent narcotic extract called Atropine used by the natives as a sedative and 

eye dilating drug.

Cocona

The cocona is utilized by Indians of eastern Peru to rid the head of lice.

Goji berry

As a food, dried goji berries are traditionally cooked before consumption. Dried 

wolfberries are often added to rice congee, as well as used in Chinese tonic soups, in 

combination with chicken or pork, vegetables, and other herbs.The berries are also 

boiled as an herbal tea, often along with chrysanthemum flowers, and/or red jujubes, and 

packaged teas are also available. Various wines containing goji berries are also 

produced, including some that are with grape wine. At least one Chinese company also 

produces wolfberry beer. Since the early 21st century, an instant coffee product 

containing wolfberry extract has been produced in China. Young goji berries shoots and 

leaves are also grown commercially as a leaf vegetable. In the West, dried goji berries 

are also eaten hand-to-mouth as a snack, in the manner of raisins or other dried fruit. 

Their taste has an accent of tomato and is similar to that of dates, dried cranberries or 

raisins, though drier, more tart, less sweet and with an herbal scent. Dried berries are also 

used frequently in raw food diets. Cultivated for a variety of food and beverage 

applications within China, but increasingly today for export as dried berries, juice and 

powders of pulp or juice, wolfberries are prized for their versatility of color and nut-like 

taste in common meals, snacks, beverages and medicinal applications. Goji berries have 

long played important roles in traditional Chinese medicine where they are believed to 

enhance immune system function, improve eyesight, protect the liver, boost sperm

production and improve circulation, among other effects. The berries are also used in 

traditional Korean medicine, traditional Japanese medicine and traditional Tibetan 

medicine. The leaves may be used to make tea and Lycium root bark (called dìgǔpí; in 

Chinese) for treatment of inflammatory and some types of skin diseases. A 

glucopyranoside and phenolic amides isolated from wolfberry root bark have inhibitory

activity in vitro against human pathogenic bacteria and fungi. Several published studies, 

mostly from China, have also reported possible medicinal benefits due to its antioxidant 

properties, including potential benefits against cardiovascular and inflammatory diseases,

vision-related diseases, such as age-related macular degeneration and glaucoma, having 

neuroprotective properties or as an anticancer agent. However, in the west, none of this 

research has yet been scientifically verified, confirmed in clinical studies, or accepted by

regulatory authorities.
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Okra

In Turkey, the leaves are used in preparing a medicament to soothe or reduce 

inflammation.

Roselle

In India, Africa and Mexico, all above-ground parts of the roselle plant are valued 

in native medicine. Infusions of the leaves or calyces are regarded as diuretic, cholerectic, 

febrifugal and hypotensive, decreasing the viscosity of the blood and stimulating 

intestinal peristalsis. Roselle juice, with salt, pepper, asafetida and molasses, is taken as a 

remedy for biliousness. The heated leaves are applied to cracks in the feet and on boils 

and ulcers to speed maturation. A lotion made from leaves is used on sores and wounds. 

The seeds are said to be diuretic and tonic in action and the brownish-yellow seed oil is 

claimed to heal sores on camels.

Tomato:

Tomato extracts are used to treat various diseases in different countries for 

treatment of ulcers, wounds, hemorrhoids, and burns. They may protect against prostrate 

cancer due to their high levels of lycopene. The role of lycopene in prevention of 

preventing antioxidant damage to the skin is being studied. 

USDA Marketing Standards for Fruiting Vegetables and Various Tomato and 

Pepper Variety Characteristics:

The USDA Agricultural Marketing Service (USDA AMS) has established standards 

for marketing many of the fruiting vegetables. Tomato marketing standards are base on 

size (Tables 46, 47), color (green, pink, light red, and red) and lack of pest problems. 

Greenhouse tomato standards are based on similar varietals characteristics; shape, free 

from pest, sunscald, and freezing damage. The tomato varieties are based mostly on their 

shapes or how they are ripened such as cherry, plum or vine ripened (Table 47).

Table 46. Size Classification of Tomatoes

Size Diameter (inches)

Designation Minimum* Maximum**

 Extra small 1-28/32 2-4/32

 Small 2-4/32 2-9/32

 Medium 2-9/32 2-17/32

 Large 2-17/32 2-28/32

 Extra large 2-28/32 3-15/32

 Maximum large 3-15/32 ---

_________________________________________________
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* Will not pass through a round opening of the designated diameter when the tomato 

is place with the greatest transverse diameter across the opening.

** Will pass through a round opening of the designated diameter at any position.

Table 47 . Tomato Varieties and Characteristics (The Packer, 2007). 

Tomato 

Variety

Characteristics

Cherry Small red, yellow, or orange. Cherry tomatoes are small round 

tomatoes for use in salads

Grape Tiny, small, oval shaped and red. Grape tomatoes are smaller than 

cherry tomatoes and have a teardrop or egg shape and a sweet taste.

Green Classic tomato shaped, green

Greenhouse Greenhouse tomatoes are grown in greenhouses or hothouses where 

they are not exposed to the outdoor elements.

Roma/plum Oval-shaped, deep red. Roma tomatoes are smaller than large, round 

tomatoes and are more oval in shape. They are often used for making 

salsa.

Vine-ripened Deep red. Vine-ripe tomatoes are tomatoes that are grown under 

conventional conditions in an open field. They are ripened on the vine.

Yellow Classic tomato shaped, yellow

For sweet peppers they are based on size (diameter}, shape, and lack of diseases 

or insect damage. Pepper variety characteristics are listed in Table 48. Sweet Peppers 

are graded U. S. Fancy, U. S. No. 1, and U. S. No. 2. U. S. Fancy consists of mature 

green sweet peppers of similar varietal characteristics which are firm, well shaped, and 

free from sun scald, freezing injury, and decay and from injury caused by scars, hail, 

sunburn, disease, insects, mechanical or other means. The minimum diameter of each 

pepper shall be 3 inches and the length shall be not less than 3 1\2 inches. U. S. No. 1

peppers consist of mature green sweet peppers of similar varietal characteristics which 

are firm, fairly well shaped, and free from sun scald and decay, and free from damage, 

which is caused by freezing injury, hail, scars, sunburn, disease, insects, mechanical or 

other means. The diameter and, length of each pepper shall be not less than 2 1\2 inches. 

U. S. No. 2. consists of mature green sweet peppers of similar varietal characteristics, 

which are firm, not seriously misshapen, free from sun scald and decay, and free from 

serious damage caused by freezing injury, hail, scars, sunburn, disease, insects, 

mechanical or other means; there are no size limitations. Also, if at least 90% of the 

peppers show any amount of a shade of red they may be designated as U. S. Fancy Red, 

U. S. No. 1 Red, and U. S. No. 2 Red, provided they meet the other requirements of the 

grade. Lots that fall in between in terms of color may be designated U. S. Fancy Mixed 

Color, U. S. No. 1 Mixed Color, and U. S. No. 2 Mixed Color, provided they meet the 

other requirements of the grade. A tolerance of 10% is allowed for variations incident to 
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proper grading and handling provided that not more than 5% constitutes serious 

damage, including not more than 2% for decay. 

Table 48. Pepper Varieties and Characteristics (The Packer, 2007). 

Pepper 

Variety

Characteristics

Anaheim Anaheim’s are mild to hot and are light to dark green or red. They are 

slender, tapering at the bottom 

Banana Banana peppers are sweet to hot and can be yellow, orange or red and 

they are banana-shaped.

Cubanelle Cubanelle peppers are sweet to mild and are yellow-green to green or 

red. They look like a stretched-out pepper.

Fresno chili These chili peppers are hot and range in color from green to orange to 

red. They are cone-shaped.

Habañero Habañero peppers are among the hottest chili peppers available. They

can be green, orange or red. They are round and squat.

Jalapeno These are medium to hot chili peppers and can be red or green. They

are cone-shaped. 

Pasilla Pasilla chili peppers are mild to medium and are green and thin.

Pimiento Pimiento peppers are sweet, red and heart-shaped.

Poblano These chili peppers are mild to medium and are green or brown and are 

large enough for stuffing.

Serrano Serrano peppers are hot and can be green, red or purple. They are oval 

and slender.

For eggplants the grades are U. S. Fancy, U. S. No. 1, and U. S. No. 2 (Table 49). The 

most frequently shipped grade is U.S. No. 1 that are similar varieties, well colored, firm, 

clean and well shapes, and free from Sizes range form small with fruit length 12 to 14 

cm (4.75 to 5.5 inches) to extra large with the fruit length 24 – 26 cm long (0.5 to 10.35 

cm (9.5 to 10.25 inches). 
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Table 49. Eggplant Types and Characteristics (The Packer, 2007). 

Eggplant

Types

Characteristics

Standard or 

Regular or 

Italian

Standard American types have an egg shaped globe appearance. 

Almost purple to black in color with a green stem and calyx that looks 

like a cap. Many commercial varieties such as Black beauty, Florida 

market, and New York purple. May weigh up to 2 lb (1 kg). Italian 

eggplant may be a smaller variety of the eggplant,

Chinese 

eggplant

Chinese eggplant can be distinguished from other popular oriental 

eggplant varieties by its color and size. Chinese Eggplant is usually 

lavender or white and is even longer than the darker purple Japanese 

Eggplant. Although Chinese eggplant is botanically a fruit, it’s more 

commonly used as a vegetable and resembles a small zucchini. It is 

sweeter and more tender than regular eggplant, and has fewer seeds 

Japanese 

eggplant

Japanese eggplant is one distinguishable by its long, narrow shape and 

deep purple color (the white variety is Chinese). The calyx may be 

purple instead of green. The Japanese Eggplant has thinner skin, 

smoother flesh, and fewer seeds than the common eggplant. Primary

variety is called ‘Millionaire’. 

Thai eggplant Thai eggplants are small and round and may be green-streaked, purple, 

or white.

White or baby

white 

eggplants

These are white softball to size and can be 6 to 8 inches. They are firm, 

heavy and dense with thick skin. White eggplant is distinguishable by

its white color which changes to a beige or gray color when cooked. 

Baby eggplant Mixed baby eggplant offers a variety of colors and shapes, from cream 

to a shiny raven-purple and from striped violet to antique ivory. These 

varieties of eggplant offer more taste, color and texture. 

STORAGE LIFE AND AVAILABILITY OF THE FRUITING VEGETABLE

CROP GROUP MEMBERS IN THE MARKETPLACE:

Fruiting vegetables are widely available in the marketplace both from domestic 

production and imports. The available and peak production periods for eggplant, okra, 

bell pepper, chili pepper, and tomato in the marketplace are shown in Tables 50, 51, 52, 

53, and 54, respectively. Specific food uses for fruiting vegetables are discussed under 

the Comparison of harvesting, raw agricultural commodity (RAC), edible portions, and 

processed food item section of this report. In most cases based on U.S. production and 

imports fruiting vegetables are now available all year around. 
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Eggplant is available year-round from California, Florida and Georgia with limited 

production from North Carolina (Table 49). A large portion of the commodity is also 

imported from Mexico. The peak season is from August through September.

Table 50. Availability of Eggplant in the U.S. Marketplace (A = Available, P = 

Peak). 

Okra is available year round based on imports from Chile and Mexico in January –

April (Table 51). 
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Table 51. Availability of Okra in the U.S. Marketplace (A = Available, P = 

Peak).

Bell peppers are also available on a yearly basis with Florida and California providing 

bulk of this commodity (Table 52. 

Table 52. Availability of Bell Pepper in the U.S. Marketplace (A = Available, P = 

Peak). 
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Chili peppers are available year-round, with the highest quantity available in June 

and July. California, New Mexico and North Carolina are the largest producers of chili 

peppers, while imports are steady from Mexico (Table 53). 

Table 53. Availability of Nonbell Pepper (Chili Pepper) in the U.S. Marketplace (A 

= Available, P = Peak). 

Peak season for tomatoes in California is from June through October and in Florida in 

July and October. However, because of the favorable climates in both California and 

Florida, tomatoes are available year-round. Mexico provide tomatoes most of the year 

with peak being Jan – July. Canada also provides tomatoes during June – October. The 

increased production of greenhouse/hothouse tomatoes has also extended the peak season 

in some regions.
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Table 54. Availability of Tomato in the U.S. Marketplace (A = Available, P = Peak). 

In Mexico, many varieties of tomatillos are sold as they grow wild in cultivated 

fields. However, there is very little distinguishable difference in the varieties grown for 

U.S. consumption. Tomatillos are available year-round from California and Mexico.

Storage Life of Fruiting Vegetables:

Most fruiting vegetables have a short storage fresh market period for as short as 

four days or dried chili peppers as long as 6 months at temperatures ranging from 45 -

70° F (Table 55).
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Table 55. Approximate Storage Life of Fruiting Vegetables in Commercial 

Storage (Adapted Hardenburg, et al., 1986 and Gast, 1991.).

Commodity Approximate Storage Life With Proper 

Storage Temperatures

Eggplant 1 – 2 weeks

Okra 7 – 10 days

Pepper, bell 2 – 3 weeks

Pepper, nonbell dried 6 months

Pepper, nonbell - fresh 2 – 3 weeks

Pepino 4 weeks

Tomatillo 3 weeks

Tomato, mature – green 2 – 5 weeks

Tomato. firm - ripe 1 – 3 weeks

Tree tomato 10 weeks

Peppers have a relatively low rate of respiration. This respiration rate can be 

reduced to a minimum by lowering the product temperature. Maximum storage life is 2 

to 3 weeks under the most favorable conditions. Symptoms of chilling injury are watersoaked spots, pitting, or tissue collapse. Peppers are very susceptible to water loss. 

Shriveling symptoms may become evident with as little as 3% weight loss; pre-cooling 

and storage in a high relative humidity (90 - 95%) will minimize weight loss. Peppers 

can be waxed, but only a thin coating should be applied. Waxing provides some surface 

lubrication which reduces chafing in transit. Water loss can also be limited by packing 

peppers into cartons with moisture-retentive liners or into perforated polyethylene bags. 

Green peppers, unlike green tomatoes, do not respond to post-harvest treatments 

with ethylene to "ripen" (color) the fruit; considerable research has been done but no 

commercially acceptable de-greening treatment has been developed. 

Peppers have the same storage requirements as snap beans, okra, summer squash, 

tomatoes (pink), and watermelons. Therefore, these products can be stored together 

without deleterious effects. Ice should never be placed in contact with these 

commodities. Peppers are not harmed by exposure to ethylene. 
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CHANGES TO EPA DATABASES NEEDED FROM REVISIONS TO THE 

FRUITING VEGETABLE CROP GROUP:

The revisions to the amended Fruiting vegetable crop group 8 will affect the need to 

update several Risk Assessment Models, Residue Chemistry Guidelines, OPP databases, 

and/or HED Standard Operating Procedures (SOP).

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure Modules of 

our current Risk assessment Models from DEEM-FCID, Lifeline, and Cares will need to 

be updated to reflect new terminology and the new Crop Group terminology.

(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), 

Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from 

Crops and EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), 

EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 5 

Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 

6 Regional Distribution of Crop Production.

Any differences between the EPA and NAFTA Crop Production Regions after the 

NAFTA Regions are updated will be addressed by the ICCGR Workgroup or by the EPA 

HED ChemSAC. The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop 

Field Trials) Table 5 Suggested Distribution of Field Trials by Region for Crops 

Requiring >3 trials and Table 6 Regional Distribution of Crop Production will be updated 

to reflect more recent crop production information. There will be no conflict with 

Canada since they are partners with us on this revision.

(3) Health Effects Division Standard Operating Procedures: HED SOP 99.3 -–

“Translation of Monitoring Data” issued March 26, 1999. This policy provides 

guidance on translating pesticide monitoring data from one commodity to other similar 

commodities. Most of the monitoring data is from the USDA Pesticide Data Program 

(PDP) or the Food and Drug Administration (FDA). The policy is based on the crop 

groupings in the 40 CFR 180.41. 

There is an entry for tomato or bell pepper in which the residue data can be 

translated to all the members of the Fruiting Vegetable Group 10. The policy does not 

have to be updated at this time, since it will be applicable to the whole crop group.
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(4) HED SOP 99.6 - “Classification of Food Forms with Respect to Level of 

Blending” issued August 20, 1999. This SOP provides rationale and guidance to HED 

on revised criteria for inputting residue values and pesticide usage information into acute 

dietary exposure and risk assessments based on commodities. These revisions permit the 

Agency to more fully utilize data generated by the USDA Pesticide Data Program.

Some of the Fruiting vegetable crop group members are included in the HED SOP 

99.6 (See Table 56 below). Other members not in the original SOP will need to be added 

to the HED SOP 99.6. Members of this group as whole fruit are considered Blended, 

while canning, freezing, or curing forms are partially blended. 

TABLE 56. Classification of Food Forms with Respect to Level of Blending for the 

Fruiting Vegetable Crop Group. (HED SOP 99.6, April 20, 1999). 

COMMODITY FOOD FORM CLASSIFICATION

Eggplant 12 – Cooked: NFS NB – Not blended

Eggplant 13-- Baked NB – Not blended

Eggplant 14 – Boiled NB – Not blended

Eggplant 15 - Fried NB – Not blended

Okra 12 – Cooked: NFS NB – Not blended

Okra 14 – Boiled NB – Not blended

Okra 15 – Fried NB – Not blended

Okra 32 – Canned: Cooked:NFS PB - Partially blended

Okra 42 – Frozen: Cooked PB - Partially blended

Okra 44 – Frozen: Boiled PB - Partially blended

Peppers-chili incl jalapeno 11 - Uncooked NB – Not blended

Peppers-chili incl jalapeno 12 – Cooked: NFS NB – Not blended

Peppers-chili incl jalapeno 13 - Baked NB – Not blended

Peppers-chili incl jalapeno 14 – Boiled NB – Not blended

Peppers-chili incl jalapeno 15 - Fried NB – Not blended

Peppers-chili incl jalapeno 31 – Canned: NFS PB - Partially blended

Peppers-chili incl jalapeno 32 – Canned: Cooked:NFS PB - Partially blended

Peppers-chili incl jalapeno 33 – Canned: Baked PB - Partially blended

Peppers-chili incl jalapeno 34 – Canned: Boiled PB - Partially blended

Peppers-chili incl jalapeno 42 – Frozen: Cooked PB - Partially blended

Peppers-chili incl jalapeno 51 – Cured:NFS 

(smoked/pickled)

PB - Partially blended

Peppers-chili incl jalapeno 52 – Cured:Cooked 

(smoked/pickled)

PB - Partially blended

Peppers-chili incl jalapeno 60 – Canned: Cured PB - Partially blended

Peppers-other 11 - Uncooked NB – Not blended

Peppers-sweet (garden) 11 - Uncooked NB – Not blended

Peppers-sweet (garden) 12 – Cooked: NFS NB – Not blended

Peppers-sweet (garden) 13 - Baked NB – Not blended

Peppers-sweet (garden) 14 – Boiled NB – Not blended

Peppers-sweet (garden) 31 – Canned: NFS PB - Partially blended

Peppers-sweet (garden) 32 – Canned: Cooked:NFS PB - Partially blended
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COMMODITY FOOD FORM CLASSIFICATION

Peppers-sweet (garden) 34 – Canned: Boiled PB - Partially blended

Peppers-sweet (garden) 42 – Frozen: Cooked PB - Partially blended

Peppers-sweet (garden) 51 – Cured:NFS 

(smoked/pickled)

PB - Partially blended

Tomatoes-catsup 34 – Canned: Boiled PB - Partially blended

Tomatoes-dried 12 – Cooked: NFS PB - Partially blended

Tomatoes-dried 15 - Fried PB - Partially blended

Tomatoes-juice 31 – Canned: NFS PB - Partially blended

Tomatoes-juice 32 – Canned: Cooked:NFS PB - Partially blended

Tomatoes-juice 34 – Canned: Boiled PB - Partially blended

Tomatoes-juice 42 – Frozen: Cooked PB - Partially blended

Tomatoes-paste 14 – Boiled PB - Partially blended

Tomatoes-paste 31 – Canned: NFS PB - Partially blended

Tomatoes-paste 32 – Canned: Cooked:NFS PB - Partially blended

Tomatoes-paste 33 – Canned: Baked PB - Partially blended

Tomatoes-paste 34 – Canned: Boiled PB - Partially blended

Tomatoes-paste 42 – Frozen: Cooked PB - Partially blended

Tomatoes-puree 12 – Cooked: NFS PB - Partially blended

Tomatoes-puree 14 – Boiled PB - Partially blended

Tomatoes-puree 31 – Canned: NFS PB - Partially blended

Tomatoes-puree 32 – Canned: Cooked:NFS PB - Partially blended

Tomatoes-puree 33 – Canned: Baked PB - Partially blended

Tomatoes-puree 34 – Canned: Boiled PB - Partially blended

Tomatoes-puree 42 – Frozen: Cooked PB - Partially blended

Tomatoes-whole 11 - Uncooked NB – Not blended

Tomatoes-whole 12 – Cooked: NFS NB – Not blended

Tomatoes-whole 13 - Baked NB – Not blended

Tomatoes-whole 14 – Boiled NB – Not blended

Tomatoes-whole 15 - Fried NB – Not blended

Tomatoes-whole 31 – Canned: NFS PB - Partially blended

Tomatoes-whole 32 – Canned: Cooked:NFS PB - Partially blended

Tomatoes-whole 33 – Canned: Baked PB - Partially blended

Tomatoes-whole 34 – Canned: Boiled PB - Partially blended

Tomatoes-whole 42 – Frozen: Cooked PB - Partially blended

(5) HED SOP 2000.1 – “Guidance for Translation of Field Trial Data from 

Representative Commodities in the Crop Group Regulation to Other Commodities 

in Each Crop Group/Subgroup” issued September 12, 2000.

There is no guidance in the SOP for the new Fruiting Vegetable Crop Subgroups

8A, 8B, and 8C, so the following guidance for translation of the representative 

commodities to other members of the group/subgroups will be provided below:

Current Crop Group 8: Fruiting Vegetables (except cucurbits)

Representative Commodities: Tomato, bell pepper, and one cultivar of nonbell 

pepper
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CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

Eggplant Bell pepper

Groundcherry Tomato

Pepino Tomato

Bell pepper Bell pepper

Chili pepper Nonbell pepper

Cooking pepper Bell pepper

Paprika Bell pepper

Pimento Nonbell pepper

Sweet pepper Bell pepper

Tomatillo Tomato

Tomato Tomato

________________________________________________________________________

Proposed Crop Group 8-08: Fruiting Vegetable Group.

Representative Commodities: Tomato, bell pepper, and one cultivar of nonbell 

pepper.

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY

African eggplant Nonbell pepper

Bell pepper Bell pepper

Bush tomato Tomato

Cocona Tomato

Currant tomato Tomato

Eggplant Bell pepper

Garden huckleberry Tomato

Goji berry Tomato

Groundcherry Tomato

Martynia Nonbell pepper

Naranjilla Tomato

Nonbell pepper Nonbell pepper

Okra Nonbell pepper

Pea eggplant Nonbell pepper

Pepino Tomato

Roselle Nonbell pepper

Scarlet eggplant Nonbell pepper

Sunberry Tomato

Tomatillo Tomato

Tomato Tomato

Tree tomato Tomato

________________________________________________________________________
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The proposed new translations of field trials from the representative commodities 

to other commodities in the Tomato subgroup 8-08A would be as follows:

Proposed Crop Group 8-08A: Tomato Subgroup.

Representative Commodities: Tomato.

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Bush tomato Tomato

Cocona Tomato

Currant tomato Tomato

Garden huckleberry Tomato

Goji berry Tomato

Groundcherry Tomato

Naranjilla Tomato

Pepino Tomato

Sunberry Tomato

Tomatillo Tomato

Tomato Tomato

Tree tomato Tomato

________________________________________________________________________

The proposed new translations of field trials from the representative commodities 

to other commodities in the Pepper subgroup 8-08B would be as follows:

Proposed Crop Group 8-08B: Pepper Subgroup.

Representative Commodities: Bell pepper and one cultivar nonbell pepper.

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

Bell pepper Bell pepper

Eggplant Bell pepper

Martynia Nonbell pepper

Nonbell pepper Nonbell pepper

Okra Nonbell pepper

Roselle Nonbell pepper

________________________________________________________________________
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The proposed new translations of field trials from the representative commodities 

to other commodities in the Eggplant subgroup 8-08C would be as follows:

Proposed Crop Group 8-08C: Eggplant Subgroup.

Representative Commodities: One cultivar nonbell pepper or onr cultivar small 

variety eggplant.

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY

African eggplant Nonbell pepper or Eggplant

Eggplant Eggplant or nonbell pepper

Pea eggplant Nonbell pepper or Eggplant

Scarlet eggplant Nonbell pepper or Eggplant

_______________________________________________________________________

(6) HED Dry Matter Database will be updated to add the Table below:

Table 57. Health Effects Division Dry Matter and Seeding Rate Database for the 

Fruiting Vegetable Crop Group. Prepared by Dr’s. NG and B. A. Schneider, 

October 12, 2007.

Commodity % Dry Matter

Eggplant 7.3, 8.0, 8.2

Goji berry fresh 16.2

Goji berry dried 87.0, 90.0

Groundcherry 15.0, 15.6

Okra 10.4

Pepino 7.0, 8.0

Pepper, bell 7.0, 7.8

Pepper, nonbell 12.0, 14.0, 14.3

Pepper, nonbell, sweet 7.8

Tomatillo 8.2, 11.0

Tomato 5.8, 6.0, 6.2, 6.5, 6.9

Tomato, catsup 31.0

Tomato, cherry 6.8

Tomato, dehydrated pomace 92.0

Tomato, juice 6.0

Tomato, paste 26.0, 33.0

Tomato, puree 8.5, 13.0
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Commodity % Dry Matter

Tomato, sauce 11.0

Tomato, sundried 85.4

Tomato, tree 86.0

Tomato, wet pomace 25.0

COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

There are currently two commodity definitions for Peppers and Tomatoes that IR-4 

has proposed to expand and these two definitions followed by HED conclusions are 

discussed below. 

Current 40 CFR § 180.1(g):

Tolerances and exemptions established for pesticide chemicals in or on the general category of raw agricultural 

commodities listed in column A apply to the corresponding specific raw agricultural commodities listed in 

column B. However, a tolerance or exemption for a specific commodity in column B does not apply to the 

general category in column A.

 A B --------------------------------------------------------------------

Current Pepper Commodity Definition:

Peppers..................................All varieties of peppers including pimentos, and bell, hot, 

and sweet peppers.

IR-4 Proposed Pepper Commodity Definition:

Pepper.....................Okra; Pepino; Peppers (including all peppers i.e. bell, nonbell, 

hot, sweet, etc., and cultivars and/or hybrids of these), and Roselle.

Current Tomato Commodity Definition:

Tomato...........................Tomatoes, tomatillos.

IR-4 Proposed Tomato Commodity Definition.

Tomato.................. Bush Tomato; Cocona; Currant tomato; Garden huckleberry; 

Groundcherry; Naranjilla; Sunberry; Tomatillo; Tomato (including cultivars and/or 

hybrids of this); and Tree tomato.
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HED Recommendations on Commodity Definitions:

Pepper Commodity Definition:

I recommend ChemSAC reject the proposed commodity definition for peppers 

because okra, pepino, and roselle will become members of the Fruiting vegetable crop 

group, so the expanded definition will not be needed. Also, pepino will be a member of 

the Tomato subgroup 8A and okra and roselle will become a member of the Pepper 

subgroup 8B. The pepper tolerance term has recently been proposed to be updated in the 

Federal Register [Federal Register June 18, 2008. pages 34678-34686. Volume 73, 

Number 118, Proposed Rules] to correct to the commodity terminology as follows:

Pepper........................All varieties of pepper including pimento, and bell, hot, and 

sweet pepper.

Based on the HED analysis I recommend adding nonbell pepper to the commodity

pepper definition to help avoid any confusion with amending the whole Fruiting 

vegetable group and the use of bell and nonbell pepper as specific commodities. Also, I

have added the peppers such as tabasco that registrants sometimes request a separate 

tolerance. Now with the proposed revision to the Fruiting vegetable crop group I 

recommend amending the 180.1(g) pepper definition to:

Pepper.................All cultivars, varieties, and hybrids of pepper including pimento, 

bell, nonbell, chili, hot, tabasco, paprika, and sweet pepper.

Tomato Commodity Definition:

I recommend ChemSAC reject the proposed tomato definition to add additional 

commodities because Bush Tomato; Cocona; Currant tomato; Garden huckleberry; 

Groundcherry; Naranjilla; Sunberry; Tomatillo; Tomato (including cultivars and/or 

hybrids of these); and Tree tomato are becoming members of the proposed Tomato 

subgroup 8A. This revised definition is not needed. 

I recommend we agree with the proposed FR [Federal Register June 18, 2008. 

pages 34678-34686. Volume 73, Number 118, Proposed Rules] to correct the tomato 

commodity terminology from plural to singular as follows:

Tomato..................Tomato, tomatillo.
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This tomato commodity definition is still useful since it helps clarify that 

tolerances established on tomatoes also applies to tomatillos. Making these commodity

terms standardizes them with the EPA Food and Feed Commodity Vocabulary.

TOLERANCE EXPRESSION GUIDANCE:

Until the Federal Register Notice is issued revising the Crop Group Regulation to 

establish the amended Fruiting Vegetable Crop Group 8 with three Crop subgroups the 

commodities approved for the crop group and subgroups will have to be listed as separate 

commodities at the same tolerance level. This also applied to the new Crop subgroups, 

the individual commodities will have to be listed separately with each at the same 

tolerance level. When ChemSAC approves the Citrus fruit crop group 10, the Risk 

Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the 

Registration Division can immediately implement the new Crop Group and Crop 

Subgroups with new tolerance expressions located in the Section F submissions. The 

seven tolerance expression examples will provide an expedited way to establish 

tolerances in or on citrus fruit crops, especially for new reduced risk pesticides, without 

requiring additional residue data for all the crops noted. This will create a practice in the 

United States which is already formalized in Canada and promote international 

harmonization. Several tolerance expression examples for guidance purposes for use by 

RIMUERB and HED reviewers will be listed below:

Example 1. What is the tolerance expression for the amended Fruiting Vegetable Crop 

Group 8?

Answer to Example 1:

The tolerance expression for the amended Fruiting Vegetable Crop Group 8 will be 

“Vegetable, fruiting, group 8-08.”

Example 2. What is the correct Section F tolerance expression for the two new Fruiting 

Vegetable Subgroups?

Answer to Example 2:

The tolerance expression for the three New Fruiting Vegetable Crop Subgroups is as 

follows: 
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Name of Crop Subgroup Tolerance Expression for the Crop 

Subgroup

Tomato subgroup 8A Tomato subgroup 8-08A

Pepper subgroup 8B Pepper subgroup 8-08B

Eggplant subgroup 8C Eggplant subgroup 8-08C

Example 3: How will the Crop group and subgroups appear in the Federal Register for 

the proposed crop group regulation [40CFR 180.41(c)]? This example is for the Field 

and External Affairs Division (FEAD) use in preparing the new Federal Register 

Regulation. The example follows the same format as the current Crop Grouping 

Regulation Federal Register Notice (FR 60, No.95, 5/17/95, 26626-26643) and the 

Proposed Expansion of the Crop Groups (FR 72, No. 99, 5/23/07, 28920-228930).

Answer to Example 3:

“Crop Group 8-08: Fruiting Vegetable Crop Group”.

Representative commodities. Tomato; bell pepper; and one cultivar of nonbell pepper.

Commodities Related crop subgroups

African eggplant, Solanum macrocarpon L 8-08C 

Bush tomato, Solanum centrale J.M. Black 8-08A

Cocona, Solanum sessiliflorum Dunal 8-08A

Currant tomato, Lycopersicon pimpinellifolium (L.) 

Mill.

8-08A

Eggplant (including eggplant cultivars, varieties, or

hybrids of these), Solanum melongena L.

8-08C

Garden huckleberry, Solanum scabrum Mill 8-08A

Goji berry, Lycium barbarum L. 8-08A

Groundcherry, (including groundcherry cultivars, 

varieties, or hybrids of these), Physalis alkekengi L., 

P. grisea (Waterf.) M. Martinez, P. peruvian L., P. 

pubescens L.

8-08A

Martynia, Proboscidea louisianica (Mill.) Thell. 8-08B

Naranjilla, Solanum quitoense Lam 8-08A

Okra, Abelmoschus esculentus (L.) Moench 8-08B

Pea eggplant, Solanum torvum Sw. 8-08C

Pepino, Solanum muricatum Aiton 8-08B

Pepper, bell (including pepper cultivars, varieties 

and/or hybrids of these), Capsicum annuum var.

annuum L., Capsicum spp.

8-08B

Pepper, nonbell (including pepper cultivars, varieties 8-08B
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and/or hybrids of these Capsicum chinese, C.

annuum var. annuum , C. frutescens C. baccatum, C. 

pubescens., Capsicum spp

Roselle, Hibiscus sabdariffa L. 8-08B

Scarlet eggplant, Solanum aethiopicum L. 8-08C

Sunberry, Solanum retroflexum Dunal 8-08A

Tomatillo, Physalis philadelphica Lam. 8-08A

Tomato (including tomato cultivars, varieties, and/or 

hybrids of these) Lycopersicon esculentum Mill. var. 

esculentum

8-08A

Tree tomato, Solanum betacea Cav. 8-08A

Includes cultivars, varieties and/or hybrids of these

above commodities

(i) Table. The following Table 2 identifies the crop subgroups for Crop Group 8, 

specifies the representative commodities for each subgroup and lists all the 

commodities included in each subgroup.

TABLE 2 -Crop Group 8: Subgroup Listing

Representative commodities Commodities

Subgroup 8-08A: Tomato subgroup.

Tomato.

Bush tomato; Cocona; Currant tomato; 

Garden huckleberry; Goji berry; 

Groundcherry; Naranjilla; Sunberry; 

Tomatillo; Tomato; Tree tomato; and 

cultivars, varieties, or hybrids of these.

Subgroup 8-08B. Pepper subgroup.

Bell pepper and one cultivar nonbell 

pepper.

Bell pepper; Nonbell pepper; Martynia; 

Okra; Pepino; Roselle, and cultivars, 

varieties, or hybrids of these.

Subgroup 8-08C. Eggplant subgroup.

One cultivar nonbell pepper or one cultivar 

of small variety eggplant.

African eggplant; Eggplant; Pea eggplant; 

Scarlet eggplant, and cultivars, varieties, or

hybrids of these.

Example 4: How will I express the tolerances on an interim basis until the Federal 

Register Notice is final for the Fruiting vegetable group 8-08, for example at a tolerance 

level of 1.5 ppm? This example will be useful for the Registration Division (RD) and 

Health Effects Division (HED) to prepare tolerance tables. All the new proposed 

commodities will have to be listed separately from the crop group tolerance and at the 

same level as the crop group.
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Answer to Example 4:

Commodity Parts per million (ppm)

Berry, Goji 1.5

Cocona 1.5

Eggplant 1.5

Eggplant, African 1.5

Eggplant, pea 1.5

Egggplant. scarlet 1.5

Groundcherry, 1.5

Huckleberry, garden 1.5

Martynia 1.5

Naranjilla 1.5

Okra 1.5

Pepino 1.5

Pepper, bell. 1.5

Pepper, nonbell 1.5

Roselle 1.5

Sunberry 1.5

Tomatillo 1.5

Tomato 1.5

Tomato, bush 1.5

Tomato, currant 1.5

Tomato, tree 1.5

Cultivars, varieties and/or hybrids of those above commodities 

Example 5: How will I express the tolerances on an interim basis until the 

Federal Register Notice is final for the Tomato subgroup 8-08A for example at a 

tolerance level of 1.5 ppm? This example will be useful for the Registration Division 

(RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 5 for the Tomato subgroup 8-08A:

Commodity Parts per million (ppm)

Berry, Goji 1.5

Cocona 1.5

Huckleberry, garden 1.5

Naranjilla 1.5

Sunberry 1.5

Tomatillo 1.5

Tomato 1.5
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Commodity Parts per million (ppm)

Tomato, bush 1.5

Tomato, currant 1.5

Tomato, tree 1.5

Cultivars, varieties, and/or hybrids of those above commodities 

Example 6: How will I express the tolerances on an interim basis until the 

Federal Register Notice is final for the Pepper subgroup 8-08B, for example at a 

tolerance level of 1.5 ppm? This example will be useful for the Registration Division 

(RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 6 for the Pepper subgroup 8-08B:

Commodity Parts per million (ppm)

Martynia 1.5

Okra 1.5

Pepino 1.5

Pepper, bell 1.5

Pepper, nonbell 1.5

Roselle 1.5

Cultivars, varieties, and/or hybrids of those above commodities 

Example 7: How will I express the tolerances on an interim basis until the 

Federal Register Notice is final for the Eggplant subgroup 8-08C, for example at a 

tolerance level of 1.5 ppm? This example will be useful for the Registration Division 

(RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 6 for the Pepper subgroup 8-08B:

Commodity Parts per million (ppm)

Eggplant 1.5

Eggplant, African 1.5

Eggplant, pea 1.5

Eggplant, scarlet 1.5

Martynia 1.5

Okra 1.5

Pepino 1.5

Pepper, bell 1.5

Pepper, nonbell 1.5

Roselle 1.5

Cultivars, varieties, and/or hybrids of those above commodities 
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EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE FRUITING

CROP GROUP:

The following terms for the oilseed commodities will be incorporated to the EPA 

Food and Feed Commodity Database (http://www.epa.govopp/foodfeed). The Table 58

below is identical to the current Food and Feed Commodity Vocabulary format. A search 

of the lookup terms will link to the EPA preferred tolerance/commodity term, and the 

Base crop/Animal term is the specific crop animal terms associated with the preferred 

term. Until the Federal Register Notice for the Crop Group is final, the Crop Group 

designation on each term will be listed as no crop group or crop subgroup and given the 

crop group 99 for the present. 

Table 58. EPA FOOD AND FEED COMMODITY VOCABULARY

SEARCH OR LOOKUP TERM 

FOR FRUITING 

VEGETABLE

COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

African eggplant; Eggplant, 

African; Garden-egg; terong 

asam; terong iban; aubergine 

gboma; anthora; antrua; garden 

eggs; mock tomato; ngogwe or 

nyanya chungu; berenjena; trong 

asam; Afrikaanse aubergine

Eggplant, African Eggplant, African 

Tomato, Bush; Bush tomato; 

desert raisin; desert tomato; 

Akatjera; Arrente;, Kampurarrpa; 

Kati Kati; Deadly Night shade 

Tomato, bush Tomato, bush

Cocona; turkey berry; peach 

tomato; Orinoco apple 

Cocona Cocona

Eggplant; Guinea squash; 

Berenjena; Boulanger; Aubergine; 

White eggplant; Japanese 

eggplant; Italian eggplant; 

American eggplant; Brinjal 

eggplant; Oriental eggplant; 

Grape eggplant; Asian Eggplant; 

Apple-of-love; Asiatic aubergine; 

Aubergine, Baby eggplant; 

Brinjal; Garden eggplant; Guinea 

squash; Gully bean; Italian 

eggplant; Japanese eggplant; 

Melanzana; Melongene; Oriental 

Eggplant Eggplant
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SEARCH OR LOOKUP TERM 

FOR FRUITING 

VEGETABLE

COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

eggplant; Patlıcan; Pea apple; Pea 

aubergine; Poor-man's-caviar; 

Susumber; Terong; White 

eggplant; Nasu

Goji berry; Berry, goji; barbary

matrimony vine; matrimony vine; 

wolfberry; Bocksdorn; Chinese 

wolfberry, Barbary matrimony

vine; Duke of Argyll's tea tree; 

Tibetan goji; Himalayan goji; and 

Gouqi jiu.

Goji berry Goji berry

Groundcherry, Chinese lantern 

plant, Bladder cherry, Strawberry

tomato, Ground cherry, Peruvian 

ground cherry, Poha, 

Goldenberry, Jamberry, 

Alkekengi, Miltomate, Uchuba, 

Winter cherry, Strawberry ground 

cherry, Japanese lantern, 

Strawberry tomato Peruvian 

cherry, Peruvian groundcherry, 

Gooseberry tomato, hairy

groundcherry, Dwarf cape 

gooseberry, Downy groundcherry

Groundcherry Groundcherry

Huckleberry, Garden , Petty

morel, Solanberry, Quonderberry, 

Moralle, Houndsberry, 

Wonderberry, Black berried 

nightshade, Morella, Garden 

Huckleberry

Huckleberry, garden Huckleberry, 

garden

Martynia, Unicorn plant, 

Proboscis flower, Rams’s horn, 

Devil’s claw, Purple flower 

devil’s claw

Martynia Martynia

Naranjilla, naranjilla de Quito, 

nuqui; naranjita de Quito, lulum,

lulun, lulo, toronja, lulo de 

castilla, lulo de perro, lulo

morado

Naranjilla Naranjilla

Okra, Bhindi, Gumbo, Okra Okra
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SEARCH OR LOOKUP TERM 

FOR FRUITING 

VEGETABLE

COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

Quimgombo, Lady’s fingers, 

Okro, Ochro, Bamia, Quiabo, 

Gombo, Quinbombo, Bandakai, 

Gobbo, Bumbo, Bombo, Okura

Pea eggplant, turkey berry, 

prickly solanum, devil's fig, 

fausse aubergine, kausoni, 

bhankatiya, Thai Baby Eggplant, 

Thai Eggplant, Thai Green 

Eggplant, Thai Pea Eggplant, Si 

kwa, Badanjan, Nasubi, Terung, 

Talong, Wam batu, Ma khuea 

yaao

Eggplant, pea Eggplant, pea. 

Pepino; Melon pear, Pepino 

melon, Melon shrub, Pepino 

dulce, Apple of the Inca, 

Mellowfruit, Peruvian pepino, 

Manguena

Pepino Pepino

Pepper, bell, sweet bell pepper, 

Long pepper, Pimento pepper, 

Chili dulce, Pepper, pimiento;

piiman, Green pepper, Mango 

pepper, Garden pepper, Common 

pepper, Pimento pepper; Paprika 

pepper; Pepper, paprika

Pepper, bell Pepper, bell

Pepper, nonbell, pepper, hot, 

Chile pepper, Aji picante, Chili 

pepper, Cayenne pepper, Peruvian 

pepper, Rocoto, Habanero pepper, 

Ajibravo, Chilli, cayenne, chili, 

hot pepper, tian jiao, poivre de 

Cayenne, piment de Cayenne, 

p.d’oiseau, Cayenne, Chilli, 

Vogel or Spanischer Pfeffer, 

Gewurzpaprika, pepe di Cayenna, 

peperone rabbioso, peperoncino 

piccante, nagami-togarashi, chile, 

guidnilla, pimento picante, 

Tabasco pepper, Bird pepper, Red 

Chili, Cluster pepper, Spur 

Pepper, nonbell Pepper, nonbell
132

132

SEARCH OR LOOKUP TERM 

FOR FRUITING 

VEGETABLE

COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

pepper, Chilli, Chile, Bird chilli, 

Cone pepper, Pervium pepper, Aji 

amarillo, Uchu, Cusqueno, Piris, 

Rocoto pepper, Chile manzana, 

Chamburoto, Apple chili, Locoto, 

Cuzco, Habanero pepper, 

Bohemian chili pepper, Bonnet 

pepper, Squash pepper, Rocotillo, 

Scotch bonnet, Piri-Piri pepper, 

Datil pepper, Yellow squash 

pepper, Bird pepper, Chilipiquin, 

Chiltepine, Bird’s-eye pepper, 

American bird pepper, Chiltepe, 

Chili pepper, Chile, Cayenne 

pepper, Cherry pepper, Jalapeno, 

Hungarian wax, Italian wax, Goat 

pepper, Ancho pepper, Poblano 

chile, Peruvian wild pepper, Rio 

Mantaro pepper, Bolivian wild 

pepper, Pea pepper, Pasila, Smallleaved pepper, Xiao ye ye la jiao 

zhi; (Cubanelle pepper, Bull=s 

horn pepper, Hungarian long 

pepper, Yellow banana pepper, 

Italian sweet pepper, Long John 

pepper, Red cherry pepper, Sweet 

cherry pepper, Paprika pepper, 

Pimento pepper, Squash pepper, 

Cheese pepper, Cooking pepper, 

Aji dulce, Long pepper

Roselle, Florida cranberry, Agrio 

de Guinea, Jamaica sorrel, Indian 

sorrel, Red sorrel, Vina, Sorrel, 

Indian sorrel, Jamaican sorrel, 

Java jute, Red sorrel, Rozelle, 

Sorrel; L’oiselle, Karkade, 

Bissap; vinagreira; oseille rouge; 

zuring

Roselle Roselle

Scarlet Eggplan, Japanese 

Golden, Ethiopian nightshade, 

Eggplant, scarlet Eggplant, scarlet
133

133

SEARCH OR LOOKUP TERM 

FOR FRUITING 

VEGETABLE

COMMODITIES

PREFERRED 

TOLERANCE TERM

BASE 

CROP/ANIMAL 

TERM

African bitter pea-aubergine, wild 

pea-aubergine, wild African 

aubergine, Tomato-fruited 

eggplant, Aubergine amère, Petite 

bringelle maronne, Xiao gu qie, 

Xiao ku fan qie

Sunberry Sunberry Sunberry

Tomatillo, Husk tomato, Tomate 

de caserne, Miltomate, Jamberry, 

Tomatoverde, Fresadilla, Mexican 

green tomato, Tomatillo 

groundcherry, Tomatillo 

groundcherry, tomatillo groundcherry, alkékenge du Mexique, 

coqueret, tomate fraise, 

mexikanische Blasenkirsche, 

miltomate, tomate, tomate de 

cáscara, tomate verde

Tomatillo Tomatillo

Tomato, Currant, Ohi’a-makanahele, Cocktail tomato, 

German raisin tomato

Tomato, currant Tomato, currant

Tomato, tree, Tree tomato, Palo 

de tomate, Tamarillo, Tomate de 

Arbo

Tomato, tree Tomato, tree
134

134

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APPENDIX I: Dietary Value of the Fruiting Vegetables:

Fruiting vegetables are low in calories, non fat, and cholesterol free, low in sodium and 

generally good sources of Vitamins A and C.

Bell Pepper:

Nutrition Facts

Serving Size 1 medium pepper (148g)

Amount Per Serving

Calories 25 Calories from Fat 0 

% Daily Value* 

Total Fat 0g 0% 

Saturated Fat 0g 0% 

Trans Fat 0g

Cholesterol 0mg 0% 

Sodium 40mg 2% 

Total Carbohydrate 6g 2% 

Dietary Fiber 2g 8% 

Sugars 4g 

Protein 1g 

Vitamin A 4% * Vitamin C 190% 

Calcium 2% * Iron 4% 

*Percent Daily Values are based on a 

2,000 calorie diet. 
142

142

Chili and Nonbell Pepper:

Nutrition Facts

Serving Size 1 pepper (45g)

Amount Per Serving

Calories 20 Calories from Fat 0 

% Daily Value* 

Total Fat 0g 0% 

Saturated Fat 0g 0% 

Trans Fat 0g

Cholesterol 0mg 0% 

Sodium 10mg 0% 

Total Carbohydrate 3g 1% 

Dietary Fiber 0g 0% 

Sugars 2g 

Protein 1g 

Vitamin A 80% * Vitamin C 170% 

Calcium 0% * Iron 0% 

*Percent Daily Values are based on a 

2,000 calorie diet. 

Cocona:

Nutritional aspects per 100 g of edible portion contains 0.6 g protein; 0.4 g Fiber; 

5.7 g Carbohydrates; 12 mg Calcium; 14 mg Phosphorus; 0.6 g iron, and this fruiting 

vegetable has a high level of citric acid, about 0.8%. 

Eggplant:

Nutrition Facts

Serving Size 1/5 average eggplant (84g)

Amount Per Serving

Calories 25 Calories from Fat 0 

% Daily Value* 

Total Fat 0g 0% 

Saturated Fat 0g 0% 

Trans Fat 0g

Cholesterol 0mg 0% 

Sodium 0mg 0% 

Total Carbohydrate 5g 2% 

Dietary Fiber 2g 8% 

Sugars 3g 

Protein 1g 

Vitamin A 0% * Vitamin C 2% 

Calcium 0% * Iron 2% 

*Percent Daily Values are based on a 

2,000 calorie diet. 
143

143

Goji berry:

Goji berries contains significant percentages of a day's macronutrient needs –

carbohydrates, protein, fat and dietary fiber. 68% of the mass of dried wolfberries exists 

as carbohydrate, 12% as protein, and 10% each as fiber and fat, giving a total caloric 

value in a 100 gram serving of 370 (kilo)calories. Select examples given below are for 

100 grams of dried berries. Calcium. Goji berries contain 112 mg per 100 gram serving, 

providing about 8-10% of the Dietary Reference Intake (DRI); Potassium, contain 1,132 

mg per 100 grams dried fruit, giving about 24% of the DRI. Iron. have 9 mg iron per 100 

grams (100% DRI); Zinc. 2 mg per 100 grams dried fruit (18% DRI); Selenium. 100 

grams of dried wolfberries contain 50 micrograms (91% DRI); Riboflavin (vitamin B2).

At 1.3 mg, 100 grams of dried wolfberries provide 100% of DRI and Vitamin C. Vitamin 

C content in dried wolfberries has a wide range (from different sources) from 29 mg per 

100 grams to as high as 148 mg per 100 grams (respectively, 32% and 163% DRI). 

Okra:

Nutrition Facts

Serving Size 6 pods (83g)

Amount Per Serving

Calories 30 Calories from Fat 0 

% Daily Value* 

Total Fat 0g 0% 

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0% 

Sodium 15mg 1% 

Total Carbohydrate 6g 2% 

Dietary Fiber 1g 4% 

Sugars 2g 

Protein 2g 

Vitamin A 10% * Vitamin C 20% 

Calcium 6% * Iron 4% 

*Percent Daily Values are based on a 

2,000 calorie diet. 
144

144

Tomato:

APPENDIX II: Map of the Total Tomato Acres Harvested for Sale - 2002.