On Black & Highly Flavored, co-hosts Derek Kirk and Tamara Celeste shine a light on the need-to-know movers and shakers of our food & beverage industry.
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16 Comments
Margit V.
August 31, 2016
Peter Sinanian: I found your comment to be very interesting. You might like to check in with the work of Craig LeHoullier, an explorer of tomatoes as well as author of "Epic Tomatoes". He has a blog, full of information, that you might enjoy. Where are you growing your tomatoes? What climate zone and in the field or under hoops? I wish you much success with your tomato goals!
Peter S.
August 31, 2016
Thanks, Margit. I have Craig's book and I am in touch with him via email. His book had a big influence on my choice of varieties to grow this year. I am particularly excited about the Livingston heirlooms. I am growing two of them successfully: Golden Queen and Favorite. One did not do so well - Magnus. But there are extenuating circumstances, so I will try all three again next year. Check out my FB page for TomatoCulture or visit our Website at www.tomatoculture.com.
Peter S.
August 31, 2016
I grow in Albuquerque, NM. We start out under row cover and then transition to shade cloth.
Peter S.
August 30, 2016
This article assumes that all tomatoes are created equally. If grown properly, heirloom tomatoes are just better in flavor intensity, flavor diversity, texture, juiciness, and color. It's difficult growing heirlooms. They require extra investment and care, but there is a noticeable difference in quality in terms of pure eating enjoyment. I grow over 40 different heirloom varieties. This year was a disaster in terms of yield, but I am still selling at between $4-5 per pound and selling out everything I produce. I sell directly to chefs and at the farmers' markets. I have people lining up to buy my product because it IS superior to Mexican and Floridian tomatoes...hands down. The trick is figuring out how to do this at scale and be profitable. I am perfecting my methodology for growing heirlooms successfully and it may take me 10 years. But once I have the formula down, people will pay me for my knowledge. My tomatoes are just that good and diverse and pleasing to anyone who appreciates a good meal.
Alan R.
August 30, 2016
A very interesting article. We are organic growers in England. We suffer extensively from blight so we grow a super early variety - Maskotka which usually gets in before the blight although this year we had to rip out 90% of the crop :).
Your man is right that most of the cost is labour. The biggest issue really is food security. In the UK we import most non root veg because its cheaper and we will eventually have to rediscover the skills that we are in the process of losing. I may not live to see it as in common with around 20% of the UK horticultural workforce I am already over the age of retirement.
A great article though - keep up the good work
Your man is right that most of the cost is labour. The biggest issue really is food security. In the UK we import most non root veg because its cheaper and we will eventually have to rediscover the skills that we are in the process of losing. I may not live to see it as in common with around 20% of the UK horticultural workforce I am already over the age of retirement.
A great article though - keep up the good work
Kitty M.
August 28, 2016
Loved this article. Anyone who gardens knows that is very expensive, laborious and time consuming. I am grateful for all the veggies at my local market.
Please write more informative articles on agribusiness!!
Please write more informative articles on agribusiness!!
Alexandra G.
August 27, 2016
> "In a way, growing tomatoes commercially is kind of like playing a roulette wheel, he said. "Because you’re competing against, at least in the wintertime, Mexico and greenhouse tomatoes. So if Mexico is having a huge crop, often Florida farmers won’t even harvest—the tomatoes will often just be allowed to rot. They’re waiting for the week when something damages the Mexican crop and their tomatoes will become valuable."
This really struck a chord with me. There is a tomato farm right up the road from my parents house in South Florida, this is a fairly busy road, and for two years their tomatoes weren't picked. Why not just host a u-pick or have volunteers pick them for donating? Seems like such a waste.
This really struck a chord with me. There is a tomato farm right up the road from my parents house in South Florida, this is a fairly busy road, and for two years their tomatoes weren't picked. Why not just host a u-pick or have volunteers pick them for donating? Seems like such a waste.
Steve B.
August 27, 2016
What this article is saying is that the free market determines the price of tomatoes.
Shalini
August 27, 2016
Thank you for shedding light on how and why local, international, heirloom, hydroponic, and mass-produced tomatoes are priced the way they are! This is something people generally have an opinion on, so it's a good think piece. Including some information from our hydroponic tomato farmers here in Canada (who and where they are, whom they employ to pick the produce), the fact that they produce lovely tomatoes and hybrids even in frigid temperatures ( the Kumato), would add more insight. Thanks for delving into this complex subject!
Margit V.
August 26, 2016
Thank you for this interesting article. I try to eat organic veggies and fruit, and the high price of organic produce, no matter the reasons, makes it impossible for me to do that and make ends meet. So, I try to grow a small garden, with an abundance of herbs, various greens, and other veggies, hopefully tomatoes.(Here in Vermont we've had problems many years with late blight.). One can grow quite a bit in a small space, with succession planting and season extension. It makes a huge difference in my health and well-being. I'm 76 years old and on a limited income. I would encourage anyone to grow a small garden, if possible. I do appreciate articles like this because they help us understand more and make the best choices we can.
caninechef
August 26, 2016
I always considered the very high premium asked for "heirloom" tomatoes to be somewhat of a scam, especially when comparing locally grown hybrids and locally grown heirlooms. However after growing a few heirlooms myself this year and the disappointing results I am surprised anyone will grow these commercially. I discovered that a test grower, under ideal conditions, got as many as 30 tomatoes a plant for the Cherokee Purples ( I got about 10 per plant). Compare this to reports of up to 200 fruits for some hybrids developed for home gardens ( ie not ones dictated by shipping requirements). As they say, you do the math.
Smaug
August 26, 2016
The math (can't we just call it arithmetic?*) isn't all that simple- for one thing, tomatoes vary hugely in size, there's the difference between determinate and indeterminate plants (vastly different for commercial harvesters). One of the big differences is that a lot of the more popular heirlooms are very slow to develop, though others, like Stupice, are very fast. Of course, "heirloom" is a genetic term, not a culinary one, or really a horticultural one- they can't be expected to act the same. Bottom line, people grow them because people are willing to pay for them.
*And while I'm griping, why do people need to call gardening "landscaping", a totally nonsensical term?
*And while I'm griping, why do people need to call gardening "landscaping", a totally nonsensical term?
caninechef
August 26, 2016
Well math is less typing for one thing.
I suspect that there are probably now commercial varieties that have all the typical mass production friendly characteristics but are deliberately bred to have the lumpy appearance of heirlooms. Kind of like he worst of both worlds.
I suspect that there are probably now commercial varieties that have all the typical mass production friendly characteristics but are deliberately bred to have the lumpy appearance of heirlooms. Kind of like he worst of both worlds.
Smaug
August 26, 2016
The "Ugly Betty", a disquieting hybrid between a pink plum tomato and a pattypan squash, is on it's way to market even as we cower.
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