The winter crop is field-grown in Florida, Texas, California, and Mexico and grown in greenhouses in the North. Much of the southern crop is picked at a late green or pink stage, then ripened on its way to northern markets. Tomatoes for canning and processing into soups, sauces, and ketchups are widely grown in the Midwest and West, with the principal acreage in California. Harvest and handling procedures are highly mechanized. Most European markets for both fresh and processed tomatoes are supplied from the Mediterranean region and North Africa.
Current research focuses on improving yield, flavor, and disease resistance.
Commercial production in the United States averages about 8.2 million metric tons annually. It is classified as Lycopersicon esculentum. Contributor to scientific journals and popular magazines. All rights reserved. Learn about Encarta's editorial process.