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We provide high-quality Rwanda tomatoes to the local and export markets. We source the raw fresh Rwanda tomatoes from family growers in the country.

Rwanda tomato (Solanum lycopersicum L.) or ikinyomoro in Kinyarwanda is perhaps the most popular vegetable for making salads, ketch-up and side dishes. It grows green on vines before turning yellow or red when ripe. It is a common garden plant in the eastern-central district of Rwamagana. The same applies to Kayonza to the east and Rusizi in the southern tip of the country. The origin of the tomato was the South American west. The first explorers to the continent thought that the red berries were poisonous and shunned eating them but later found out their worth and carried them back to Europe.

Consumption of tomatoes is a leeway into health especially wound healing courtesy of vitamin K at 8 percent of the daily value. The vitamin C margin stands at 17 percent per serving. The level of vitamin A in the bright-colored berry is 5 percent, while that of the eye sight-improving beta carotene is 4 percent. The margin of vitamin E is 4 percent, fair enough for combating chronic diseases. The potassium proportion is 5 percent. Phosphorous and magnesium provide 3 percent, apiece. Thiamine closes the nutritional count with its 3 percent margin.

We source Rwanda tomatoes from the Eastern and Southern provinces. Our biggest sources include Kayonza, Rwamagana, and Rusizi. Our family growers cultivate the crop on land of less than 2 acres. They maintain the produce via farmyard manure. They also keep off chemical sprays to reduce contamination.

We harvest Rwanda tomatoes upon their maturity in the space of 90 days after planting. We look out for mature, green fruits that are on the verge of ripening. We understand that the fruits that ripen on the vines are the sweetest but picking them in their green condition ensures longer shelf life. The practice also promotes natural ripening due to the production of the ethylene by the stored fruits.  After plucking and retaining a stalk in each fruit, we transfer them to the packing shed immediately.

We sort tomatoes by size, variety, and firmness. The healthiest, most prominent and half-ripe fruits form the first grade. All other good qualities but small pieces go into the next grade. We do away with any half ripe, overripe or diseased piece.

We pack Rwanda tomatoes in produce boxes or wooden crates with a capacity for 25 pounds. We reduce dehydration by the use of polyethylene linings inside the cartons. We secure the cartons by tape and other corrugating material. We finish off the process by sticking self-adhesive labels. These feature the details of name/cultivar, the net weight, country of origin and the destination.

Our storage parameters for Rwanda tomatoes are stringent: we maintain storage and travel temperature of between 12 and 15 degrees Celsius. Some cultivars can carry well at temperatures above 5 degrees Celsius while the rest are prone to chilling injury at this temperature.

We transport the fruits to the airport in Kigali via our pre-cooled vehicles on the same day of packing.   Give or take, we allocate a grace period of 2 to 3 days from the date of dispatch for the produce to reach your destination.

We are therefore your one-stop-source of Rwanda tomatoes right from family growers. We source the produce from designate family growers who grow them under Global Good Agricultural Practices (GAP) conditions. We keep your quantity intact by being in continuous touch with farmers who strive to meet demand with the surplus. We also lower our prices to match your budgetary allocation. Make an order today!

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