Course Overview

Tomato (Lycopersicon esculentum Mill.) locally known as kamatis in the Philippines is considered as a vegetable but is actually a fruit. The edible, red berry-type is grown both for consumption and commercial purposes. It can be eaten raw, cooked, served as a drink and also it is an important component in many Filipino dishes, salads and sauces. It has come a long way in terms of varietal improvement, enhanced storage qualities and processing techniques. Today, very large quantities are processed and preserved in a variety of forms. (Tomato IPM, An Ecological Guide)

The tomato plant is propagated principally from seeds which can be started in beds, or plastic trays before setting out in the field. The plant thrives best in well-fertilized, sandy loams, but grow well on almost any type of fertile; well-drained soil. It’s a warm season plant which makes it an ideal crop to grow in the tropics. Its retail price is at P30.00/kg or higher depending on the season. Tomato (hybrid) has 27.22% ROI from a projected harvest of 20mt/ha. (Cost & Return Analysis of Tomato, AFMIS).

This course aims to discuss the different stages and production management of tomato.

Objectives

At the end of the course you should be able to:

1. Discuss integrated crop and soil management on tomato;

2. Identify tomato insect pest and their natural enemies;

3. Identify different major tomato diseases; and

4. Identify proper harvesting and handling of tomatoes

Modules

Module 1: Type, Varietal Classification, & Climatic Requirements

Module 2: Crop Establishment and Management

Module 3: Tomato Insect Pests and Diseases

Module 4: Harvesting and Post Harvest