Tomatoes are native to South and Central America, and are now cultivated widely throughout the world. They were brought back to Europe by Christopher Columbus on his second voyage in 1498 and later introduced to Africa. Tomatoes are one of the most widely cultivated vegetable crops in Africa. They are grown for home consumption in the backyard and in large-scale for sale and processing.
Tomatoes were first introduced to Africa in the 16th century by Portuguese explorers. The crop quickly became popular, and by the 17th century, tomatoes were being grown in many parts of the continent. In the early days of tomato farming in Africa, the crop was grown primarily for home consumption. However, as the demand for tomatoes increased, commercial tomato farming began to develop. In the 19th century, European settlers began to establish commercial tomato farms in Africa. These farms were typically large and mechanized, and they produced tomatoes for export to Europe.
Maturity Duration: 3 - 4 months after transplanting
Expected Yield: Up to 40 tons per acre
Growing Season per Year: Twice on rain-fed and thrice under irrigation.
Nutritional Value: Per 100 g / % Daily Values. Energy 18.0 / 1%; Carbohydrates 4.0 / 1%; Fat 0.1 / 5%; Protein 0.9 / 2%; Phosphorus 28.0 / 3%; Iron 0.7 / 4%; Pottasium 218.0 / 6% .
Altitude: 0 – 2,000 metres above sea level
Rainfall: Over 600 mm of rainfall annually
Temperature: 20 – 25 0C (day) 15 – 17 0C (night)
Soils: Well drained sandy, loam, and clay loam soils
PH: 6.0 – 7.5