The Tomato—Cinderella of Vegetables

A remarkable chapter in the history of agriculture is the story of the tomato which now constitutes one of this country’s major crops. It appears to have first been used as a food by the Aztecs. It was introduced into Spain early in the 16th century and a century later was grown widely in England as an ornamental plant. Not until the next century, however, did it have any standing as a food. It was known as the “love apple” and was considered mildly poisonous. Folks ate one now and then on “dares.”

Then it caught on as a food in Italy and by the start of the 19th century was being grown on a field scale. So far as known, it was absent from the gardens of Colonial America, unless as a rare ornamental plant. Not until the middle of the 19th century was it reintroduced to its native western hemisphere as a food crop. For a long time it acquired no great popularity. A few vines in the family garden were considered enough, since there was no tomato market.

A U. S. Department of Agriculture report calls the tomato “the prodigy of the vegetable world.” Its present success is due in large part to the discovery of vitamins. Although used as a food for little more than a century it now is almost as widely distributed as wheat, a food plant which has been cultivated for at least 5,000 years.

Today the tomato crop covers about a half million acres in the U. S. alone. This crop consists of more than 20,000,000 bushels of fresh tomatoes and more than 300,000 tons of canned products. There are now about 150 known varieties, adapted to all sorts of purposes.