SALAD VARIETIES Belonging to the potato order, the tomato has a tap root with a number of lateral roots, more or less close to the surface.
The stalk, erect during the initial vegetative stages, later droops and may be over two meters long.
The fruit is a green or red berry, in various shades, and may be round, flattened, oval or elongated, in various gauges.
Though widely adaptable to different types of terrain, the tomato prefers medium-consistency soil, deep and cool.
For salad tomatoes, crops may have a determinate or indeterminate growth, while the fruit - generally round - may be smooth or costate.
Among the most widespread varieties are the Marmande, Supermarmande, Fandango, Carmelo, Arletta F1, Sidonia F1, Leopardo F1, Perlina F1, Antilope F1, Optima F1, Marinda F1 among the indeterminate varieties; Champion F1, Palmo F1, Earlypak, Campbell, Ace-55 VF among those of determinate development.
Some of the most recently grown "smooth round" tomato varieties are the Gloria, ES 200 and Nikita.

THE CALENDAR FOR SALAD VARIETIES

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Green-red skin

Colour
Green-red pulp

Consistency
Good

Shape
Rounded fruit (smooth or costate),
flattened, elongated, heart-shaped

Gauge
Medium-large

Flavor and texture
Thick, firm pulp.
Pleasant, non-acid taste typical of the species

Sale period
January through December

Storage
Tomatoes may be stored for 10 days at a temperature of 1-2 °C and a relative humidity of 85-90%.

Things to avoid
Heavy pressure on the product and excessive exposure to heat and moisture.

SAUCE VARIETIES Belonging to the potato order, the tomato has a tap root with a number of lateral roots, more or less close to the surface. The stalk, erect during the initial vegetative stages, later droops and may be over two meters long.
The fruit is a green or red berry, in various shades, and may be round, flattened, oval or elongated, in various gauges.
Though widely adaptable to different types of terrain, the tomato prefers medium-consistency soil, deep and cool.
Among the most common varieties for the production of tomato concentrate are Roma, Ventura, Titano and other more recent varieties such as Novamech, Petomech, Red River, Rio Grande. Alongside these are several hybrids available on the market, such as RS 862661 F1 VF, RS 892745 F1 VF2 and Aragon F1.

THE CALENDAR FOR SAUCE VARIETIES

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Bright red skin
No white nerves in the pulp

Colour
Red pulp

Consistency
Good

Shape
Oval or squared fruit

Average fruit weight
70/80 grams

Flavor and texture
Meaty, firm pulp.
Pleasant, non-acid taste

Sale period
January through December

Storage
Tomatoes may be stored for 10 days at a temperature of 1-2 °C and a relative humidity of 85-90%.

Things to avoid
Heavy pressure on the product and excessive exposure to heat and moisture.

CLUSTER VARIETIES Belonging to the potato order, the tomato has a tap root with a number of lateral roots, more or less close to the surface.
The stalk, erect during the initial vegetative stages, later droops and may be over two meters long.
The fruit is a green or red berry, in various shades, and may be round, flattened, oval or elongated, in various gauges.
Though widely adaptable to different types of terrain, the tomato prefers medium-consistency soil, deep and cool.
Some of the most common cluster varieties are the Matador, Meran F1, Tissot F1, Rita and Lori Bel.

THE CALENDAR FOR CLUSTER VARIETIES

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Harvest period

Market presence

MINIMUM QUALITY CHARACTERISTICS
Appearance
Red-green skin

Colour
Red-green pulp

Consistency
Good

Shape
Rounded fruit (smooth or costate), flattened, elongated, heart-shaped

Gauge
Medium-large

Flavor and texture
Firm pulp and intense aroma

Sale period
January through December

Storage
Tomatoes may be stored for 10 days at a temperature of 1-2 °C and a relative humidity of 85-90%.

Things to avoid
Heavy pressure on the product and excessive exposure to heat and moisture.

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