Kumato

Kumato is a trade name given to a variety of tomato that is originally cultivated in Spain. The Kumato is a non-genetically modified variant of the tomato, developed through traditional plant breeding techniques. It is known for its distinctive dark color, which ranges from dark green to a deep brownish-red when fully ripe.

History

The Kumato was developed by Syngenta, a Swiss agribusiness company. The development process took over a decade, with the goal of creating a tomato variety that could thrive in harsh, dry conditions. The result was a tomato with a unique color and a sweet, slightly smoky flavor.

Characteristics

The Kumato is smaller and rounder than a typical tomato. It has a unique color that changes as it ripens, starting from a dark green and gradually turning into a deep brownish-red. The flavor of the Kumato is also distinctive, being sweeter and having a slightly smoky taste compared to regular tomatoes. This is due to its higher fructose content.

Cultivation

Kumato tomatoes are grown in specific regions of Spain, Greece, Turkey, and Australia. The plants are robust and can thrive in harsh, dry conditions where other tomato varieties would struggle. They are typically harvested before they are fully ripe, allowing them to ripen during transport and storage.

Uses

Kumato tomatoes are versatile and can be used in a variety of dishes. They are particularly popular in salads and sandwiches due to their sweet, rich flavor. They can also be cooked and used in sauces, soups, and stews.

See also

• Tomato
• Syngenta
• Plant breeding

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