Study Points the Pros and Cons of Organic Tomato Farming

Results of the study by a team of researchers from the University of California Davis showed that organically produced tomatoes were higher in sugars and other soluble solids, consistency and acidity, desirable traits in tomato processing. Organic tomatoes, however, were found to have lower vitamin C, red pigments and phenolic compounds. The study has taken into account difference in fruit properties that may be brought about by genetics, soil nutrients, irrigation system and production inputs. However, since the researchers monitored tomato production in only four farms, they weren’t able to make global statements about the comparative quality and nutritional value of conventional and organically grown tomatoes. Additional studies are being made to include numerous farms so that the experiment will yield more statistically valid conclusions.

Read the press release at http://www.news.ucdavis.edu/search/news_detail.lasso?id=8450 The abstract of the paper published by Journal of Food Science is available at http://www.blackwell-synergy.com/doi/abs/10.1111/j.1750-3841.2007.00500.x