Flawed Fruit: The Not-So-Rosy Reality of Industrial Tomato Farming in America

Those perfect-looking tomatoes in the supermarket have been stripped of nutrition and flavor, doused with pesticides, and were perhaps picked by slaves. How has agribusiness been able to so defile one of our favorite fruits?

| September 8, 2011

  • Tomatoland
    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.
  • Commercial Tomatoes
    According to analyses conducted by the U.S. Department of Agriculture, 100 grams of fresh tomato today has 30 percent less vitamin C, 30 percent less thiamin, 19 percent less niacin and 62 percent less calcium than it did in the 1960s.

  • Tomatoland
  • Commercial Tomatoes

The following is an excerpt from Tomatoland by Barry Estabrook (Andrews McMeel Publishing, 2011). Of all the fruits and vegetables we eat, perhaps none suffers more at the hands of factory farming than the tomato. Tomatoland traces the beloved fruit from its wild origins in Peru to its present-day incarnation in the $5 billion fresh tomato industry based in Florida. Fast-paced and suspenseful, this outstanding exposé of modern agribusiness shows the high price we pay as a society when we disregard sustainability in our food system. This excerpt is from the Introduction, “On the Tomato Trail.” 

My obituary’s headline would have read, “Food Writer Killed by Flying Tomato.”

On a visit to my parents’ condominium in Naples, Fla., I was mindlessly driving along the flat, straight pavement of I-75, when I came up behind one of those gravel trucks that seem to be everywhere in southwest Florida’s rush to convert pine woods and cypress stands into gated communities and shopping malls. But as I drew closer, I saw that the tractor trailer was top-heavy with what seemed to be green Granny Smith apples. When I pulled out to pass, three of them sailed off the truck, narrowly missing my windshield.

Chastened, I eased back into my lane and let the truck get several car lengths ahead. Every time it hit the slightest bump, more of those orbs would tumble off. At the first stoplight, I got a closer look. The shoulder of the road was littered with green tomatoes so plasticine and so identical they could have been stamped out by a machine. Most looked smooth and unblemished. A few had cracks in their skins. Not one was smashed. A 10-foot drop followed by a 60-mile-per-hour impact with pavement is no big deal to a modern, agribusiness tomato.

If you have ever eaten a fresh tomato from a grocery store or restaurant, chances are good that you have eaten a tomato much like the ones aboard that truck. Although tomatoes are farmed commercially in about 20 states, Florida alone accounts for one-third of the fresh tomatoes raised in the United States, and from October to June, virtually all of the fresh-market, field-grown tomatoes in the country come from the Sunshine State, which ships more than 1 billion pounds to the United States, Canada and other countries every year. It takes a tough tomato to stand up to the indignity of such industrial-scale farming, so most Florida tomatoes are bred for hardness, picked when still firm and green (the merest trace of pink is taboo), and artificially gassed with ethylene in warehouses until they acquire the rosy red skin tones of a ripe tomato.

Beauty, in this case, is only skin deep. According to figures compiled by the U.S. Department of Agriculture, Americans bought $5 billion worth of perfectly round, perfectly red, and, in the opinion of many consumers, perfectly tasteless commercially grown fresh tomatoes in 2009 — our second most popular vegetable behind lettuce. We buy winter tomatoes, but that doesn’t mean we like them. In survey after survey, fresh tomatoes fall at or near the bottom in rankings of consumer satisfaction. No one will ever be able to duplicate the flavor of garden-grown fruits and vegetables at the supermarket (or even the farmers market), but there’s a reason you don’t hear consumers bemoaning the taste of supermarket cabbages, onions or potatoes. Of all the fruits and vegetables we eat, none suffers at the hands of factory farming more than a tomato grown in the wintertime fields of Florida.

12/1/2011 7:23:43 PM

Seriously, am I the only person who has read page 5 of 6 of this article?!?!?!?!?!? Have we actually come to that point? Where the poor quality of taste and nutrition of a @#!$%&* tomato warrants more "comments" than the fact that human SLAVERY is taking place under our very noses?

Juanita Sullivan
10/11/2011 4:59:57 PM

Thanks for this great article! So much I didn't know about tomatos and I won't be buying any more for sure from the grocery store. I live in Canada now but was raised in Florida and the remark about humidity was right on.

9/29/2011 6:46:10 AM

The difference between a store bought tomato and a nice homegrown tomato is everything. It's no mystery why the quest for the real tomato flavor propels more people to DIY gardening than anything else ... I bring my extra homegrown tomatoes to an assisted living facility and see people weep for the simple joy of tasting real food that reminds them of their youth. I tell people all the time to boycott store tomatoes ... even the expensive heirloom varieties at the chi chi stores. Good tomatoes are a birthright but you have to work for them ... but not that hard! The secret to growing consistently good tomatoes? Buy several varieties - seeds or starts. See what grows well for you and stick with that. Rotate your growing space. But also, and best of all in terms of strategies is compost the rotten and damaged fruit and chose a plot to throw a couple of shovelfuls of your compost on and see what sprouts. Likely you'll get a derivative of a hybrid variety and that's perfect cause you're back to basics. Those are the survivors and the ones you were meant to grow. The tomato seeds survive even the hottest composting and those that flourish are "yours". Somehow I ended up with a variety that grow indeterminate but looks like a romas with cute green shoulders. I have never seen this variety listed for sale and but they grows wild in my yard and produce the best eating tomatoes imaginable. Salsa, sauces, soup ... sliced all perfect. And you I don't stake them or baby them with fancy fertilizers save for compost. They ramble and grow like weeds. They are the best thing in my yard.

Subscribe Today - Pay Now & Save 64% Off the Cover Price

50 Years of Money-Saving Tips!

Mother Earth NewsAt MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).

Facebook Pinterest Instagram YouTube Twitter flipboard

Free Product Information Classifieds Newsletters