Californian Tomatoes and The Promise They Hold

California is the leading producer of tomatoes destined for canning and for inclusion in tomato products. Almost 95% of the tomato products consumed in the United States are grown by Californian farmers. In terms of tonnage, nearly one-half of the world's total amount of processed tomatoes come from the Golden State. These tomatoes are grown efficiently and processed into ketchup, pasta sauce, canned tomatoes and tomato paste. All 50 states grow tomatoes, but processing plants have moved to Central Valley to take advantage of the long dry summers. Harvesting time ranges from 45 to 100 days. Hybrid tomato plants are uniform in size and are easily harvested by machine.

Tomatoes are rich in lycopene which is the chemical compound giving vegetables their yellow, orange and red coloring. Interestingly, the lycopene levels in tomatoes are enhanced by processing. The heat processing releases lycopene from the tomato cells and is more readily absorbed into human cells. The antioxidant properties of lycopene are maintained for up to 12 months after processing. Scientists say that lycopene has been promising in prevention of cancer of the prostrate, heart disease and perhaps other cancers.

It has been found that lycopene is helpful in diminishing damage to the lungs from environmental pollutants. Lycopene contains lutein and zeaxanthin which are two of the main supporters of eye health. These carotenoids defend macular degeneration. Researchers have bonded a yeast gene to a promotor gene in hybrid tomato plants and found that the amount of lycopene produced by these tomatoes increased by 2.0 to 3.5 percent. With a ready supply of lycopene, further research is required to determine the ultimate benefits of lycopene on other bodily diseases.