Tomato fields are sprayed with more than 100 herbicides and pesticides. Fruits are picked green and artificially gassed until their skins acquire a marketable hue. Modern plant breeding produces tomatoes with dramatically reduced amounts of calcium, vitamin A and vitamin C. The drive for low costs has fostered a thriving, modern-day slave trade. In “Tomatoland,” award-winning food journalist Barry Estabrook takes readers behind the scenes of tomato production in America — and you’ll never look at an impeccably smooth, evenly shaped and perfectly red supermarket tomato the same.
COVER: ANDREWS MCMEEL PUBLISHING