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Tanzania tomato (Solanum lycopersicum L.) or nyanya in Swahili is one of the most common salad-making vegetables. The bright red or yellow fruit does well in Morogolo and Arusha regions under irrigation. There have also been efforts to make the crop tolerant to the dry conditions of the coastal belt in areas such as Chambezi. Indeed, the introduction of such varieties as Tengeru 97 as well as the Meru cultivar has seen much improvement in the management of the crop. Although the production levels are still 3.3 tons per hectare at the coast, the belt of Morogolo hits the global production targets of 27.5 tons per hectare.
The coming of the tomato to Tanzania was during the pre-colonial times. It was not until 1961 however that commercial farming of the crop began in earnest. The native home of the fruit is the western part of South America. Indeed, when explorers from Europe saw the bright yellow, small cherries on vines here for the first time, they thought that they were toxic to eat.
Eating tomatoes provide about 8 percent of vitamin K which is essential for blood clotting. The value of vitamin A per serving stands at 5 percent while that of beta-carotene is 4 percent. The levels of magnesium and phosphorous, both suitable for strong bone formation stand at 3 percent of the daily value, apiece. The vitamin C margin of the daily value is 17 percent. The proportion of vitamin E, another nutrient for immunity is 4 percent. The proportion of potassium stands at 5 percent while that of thiamine is 3 percent of the daily needs.
We source Tanzania tomatoes from diverse parts of the country particularly the lowlands of Morogolo and Arusha and select parts of the coastal belt. Our family growers cultivate various commercial cultivars, especially Money Maker. They also grow related species like cherry tomatoes. Their land size of less than 2 acres makes it possible to manage the crop with farmyard manure and no chemical sprays.
We harvest Tanzania tomatoes when they have attained maturity in their second or third month. We go for the firm, green fruits for export purposes though the tastiest are those that turn red while still on the vines, picking them while green with yellow tinges on the stalk even promotes the production of ethylene gas which ripens the fruit naturally. We use scissors to cut rather than pluck each cherry from the vine. We carefully place the fruits in baskets, ready to cart them away to the packing shed.
We pack Tanzania tomatoes in 25-pound produce boxes of half a bushel size. We keep them free of dehydration by including polyethylene linings in the cartons’ interiors. We cap off the process with produce labels. The labeling consists of the name of the cultivar, the number of pieces (if bulk), the net weight and the country of origin.
We store Tanzania tomatoes at the recommended carrying temperature of 12 to 15 degrees Celsius. Though they can store at 5 degrees Celsius, they may be subject to chilling injury, and their shelf life goes down from 14 to 6 days. We also maintain a relative humidity of 90 percent with proper ventilation, free of direct light.
We transport Tanzania tomatoes at the same temperature range to the airport in Dar-es-Salaam. Our vehicles are fitted with modified atmosphere equipment on board to ensure fresh arrival. You can expect the delivery to reach your destination in as little as a day or two after dispatch.
Whether you want the drought-tolerant varieties from Chambezi or the huge ones of the Arusha vicinity, you now have a ready supplier of Tanzania tomatoes. All our produce comes from family growers who have acquired Global Good Agricultural Practices (GAP) certifications. They tend after their crops organically, which indicates little residual levels. Regarding quantity, you can place any tonnage you would like as we have sufficient sources year-round. We also make our prices quite affordable for every buyer. Make an order today!
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