Kenya Tomatoes are one of the most important vegetables grown throughout the country as a reliable source of income. Kenya tomatoes are used in preparation of meals every day. It is nutritionally important as a source of vitamin A and C as well as Phosphorous, calcium, Carbohydrates, manganese, Iron and potassium. They are also a good amount of vitamin E.
Tomatoes have fleshy internal segments filled with slippery seeds surrounded by a watery matrix. It can be red, yellow, pink, orange/tangerine, purple, green, brown, or black in color.
Tomato production in Kenya has increased significantly in the recent past with greenhouse production being adopted in many areas. The tomato is popular with both small and large scale farmers for its edible fruits both for export and local consumption.
Kenya Tomatoes can be cooked, used as salad or processed into paste, ketchup or sauce.
Tomatoes can grow in a variety of soil types, though they do well in well drained, deep, uniform clay or silty loams. They do well in temperatures between 20˚C-27˚C. The soil should be loose, deep and of correct structure. The optimum pH for tomato production is between 6-7.5.
There are three market classes of tomatoes:-
a. Fresh market – color shape or size may vary but the fruits are usually red.
b. Processing – fruits have intense red color and high solids content for making paste, sauce or ketchup, usually grown without staking.
c. Cherry – not very common in Kenya. It is a small fruit about (30g).
Tomatoes from Kenya – Kenya Tomatoes.
Kenya Fruits Exporters offers you fresh and organic Kenya tomatoes. The tomatoes are grown in good climatic conditions and exported to world markets in conditions set by the global food standards.
Our Tomatoes are fertilized with organic manure or inorganic fertilizers to produce high yields.