Sensing the Perfect Tomato av Denise (University of Washington USA) Wilson

299,-

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<P></P><br/><br/><P><B>Fresh? Juice? Paste? Canned? Stewed? Diced? Pureed? Sun Dried? Salsa? Sauce? Ketchup?</P></B><br/><br/><P>Rare is the cuisine that does not make use of the tomato in some way, shape, or form, and the resulting culinary popularity of the tomato has led to its proliferation in fields and farms around the world. While some may still argue whether the tomato is a fruit or a vegetable, few would argue that tomato crops are highly lucrative, attractive to farmers in both developing and developed countries and on large and small farms alike. In fact, for those crops with significant global volume and market share, tomatoes are the highest valued among those crops that lack an affiliation to mind-altering drugs. </P><br/><br/><P>But, the tomato can be a persnickety critter. The tomato doesn¿t like it too hot, too chilly, too wet, too dry, or too fertile. Many don¿t ripen at the same time. Most are easily bruised. And, the selective breeding that has yielded a larger, mor