Production and Handling of Tomato with High Nutrition Quality

Authored by: Miguel A. Cruz-Carrillo , C.ipriano. Garcia-Gutierrez , D.aniel. Arrieta-Baez , Adolfo Dagoberto Armenta-Bojorquez , J.orge. Montiel-Montoya , María Eugenia Jaramillo-Flores

Handbook of Vegetable Preservation and Processing

Print publication date:  November  2015
Online publication date:  November  2015

Print ISBN: 9781482212280
eBook ISBN: 9781482212297
Adobe ISBN:

10.1201/b19252-27

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Abstract

The tomato (Solanum lycopersicum) with a production of 161,793,834 t in 2012, was the vegetable with the second highest worldwide production after potatoes (364,808,768 t). China being the country with the highest production with 50,000,000 t, followed by India (17.5 million t), United States (13,206,950 t), Turkey (11,350,000 t), and Egypt (8,625,219 t). In 2011, globally presented a value of U.S. $725,685,929 (FAO 2014).

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